TURTLE CARAMEL CAKE

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TURTLE CARAMEL CAKE
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TURTLE CARAMEL CAKE

Ingredients:
  • one tablespoon dark cocoa
  • a quarter  liter boiling water
  • A cup with a capacity of 190 ml containing butter, softened
  • A bowl with a capacity of
  • one L contain icing sugar
  • four egg
  • one tsp vanilla extract
  • A bowl with  of
  • 2/3 liter container of all-purpose flour
  • two teaspoons baking soda
  • half teaspoon baking powder
  • half teaspoon of salt
  • A bowl with a capacity of
  • a quarter  liter containing buttermilk
CARAMEL LAYER:
  • a quarter  liter containing chopped pecans
  • A bowl with a capacity of
  • 1 L containing sugar-icing
  • A bowl with capacity of
  • one liter containing icing sugar
  • A cup with a capacity of
  • one hundred seventy  ml container of heavy whipping cream
  • A one hundred thirty ml c contain dark syrup-corn
  • A cup with a capacity of one hundred ninety ml containing butter, softened
GANACHE LAYER:
  • a quarter liter containing chopped pecans
  • Chocolate curls or other decorations
  • A cup with a capacity of
  • one hundred seventy  ml container of heavy whipping cream
ICING:
  • Chocolate curls or other decorations
  • A bowl with a capacity of
  • one liter containing icing sugar
  • A cup with a capacity of one hundred ninety ml containing butter, softened
  • A cup with a capacity of 60 ml containing milk
  • one tablespoon dark cocoa
  • one teaspoon vanilla extract
FILLING:
  • Chocolate curl
 Methods
Dissolving cocoa in boil water; In  bowl, cream butter also sugar to light and fluffy. Adding egg one at  time, beating well after every adding. Beating in vanilla. Mixing flour, baking soda, baking powder & salt; adding to creamed mixture alternately with buttermilk also cocoa mix, beating well after every addition.
Pour into three greased and floured 9-inch flour pans. Baking at three hundred fifty °C about twenty to twenty five min Let cool for ten minutes before removing from pans to racks to cool completely.
For caramel layer: Line 9-inch sheet of foil. And grease the sheet with butter. Sprinkle with pecans; put aside.
In a large heavy saucepan, combine the sugar, brown sugar, one hundred thirty  liters of cream, corn syrup and butter. Bring to a boil over medium heat. Cooking & stir until smooth, for five  min. cream. Bring to boil on medium-low heat, stir constantly. Cook and stir until a candy thermometer reads two hundred twenty eight °C (soft ball phase), about ten minutes.
Remove from heat.Pour quickly into prepared pan (do not scrape pan)..
For the ganache layer: line a sheet of aluminum foil in a 9-inch round pan and grease this sheet with one teaspoon of butter. Sprinkling with pecans; place chocolate chips in bowl. In a small saucepan, bring the cream to a boil. For chocolate; whisking to smooth. Pour on pecans. Cool to room temperature; cool until set.
For the frosting: In microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In large bowl, beat sugar, butter, milk, cocoa and confectioners’ vanilla until smooth; stir in melted chocolate.
To assemble cake: Place cake layer on serving plate; remove foil from caramel and place on top. Cover with another layer of cake; remove foil from ganache and place on top. Cover with remaining cake layer. Turn top and sides of cake. Garnish as desired.
Enjoy !
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