Hannah Obees Salted Caramel Chocolate Cake Food

CHOCOLATE-ORANGE CAKE WITH SALTED CARAMEL

Steps:

• Make the ganache: Heat the heavy cream, chocolate and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until the chocolate is melted and the ganache is smooth. Remove the bowl from the pan and stir in the marmalade. Refrigerate until thick but not set, 1 hour to 1 hour, 30 minutes.
• Assemble the cake: Place 1 cake layer on a platter; spread with 1 tablespoon marmalade. Beat the chilled ganache with a mixer on medium-low speed until just fluffy, about 1 minute (do not overbeat). Spread 1 heaping cup of the whipped ganache over the marmalade. Top with the second cake layer. Cover the whole cake with the remaining whipped ganache and refrigerate until ready to serve.
• Make the caramel: Bring the sugar and corn syrup to a simmer in a medium saucepan over medium-high heat. Cook, swirling the pan but not stirring, until the mixture turns amber, about 4 minutes. Remove from the heat and carefully whisk in the heavy cream and butter until smooth. Set aside, stirring occasionally, until cool but still pourable, 15 to 20 minutes. Drizzle over the cake and sprinkle with sea salt. Serve the cake within 2 hours; slice with a warm knife.
• Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper.
• Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.)
• Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

HANNAH OBEE'S SALTED CARAMEL CHOCOLATE CAKE

Steps:

• FIRST MAKE THE CARAMEL:.
• Pour 100ml (3/8 cup) water into large saucepan.
• Add the sugar and golden syrup, gently cook until melted, then turn up the heat a bit and cook until the caramel is a dark goldenbrown colour.
• Swirl the pan occasionally to prevent sticking but Do Not STIR.
• Turn off the heat and carefully whisk in the butter, double cream and creme fraiche - it will bubble up quite high! (Be CAREFUL).
• Whisk until smooth, then leave to cool until slightly set.
• *You can make this up to 3 days in advance and chill in the fridge - just gently reheat until soft enough to spread before assembling the cake.
• NOW MAKE THE CAKE:.
• Heat oven to 180C/160Cfan/gas 4. (356ºF).
• Grease a 23cm (9") springform cake pan and line the base with parchment paper.
• Melt chocolate, butter and milk in a large pan over a low heat, stirring until smooth.
• Remove from heat, then beat in the sugar and vanilla.
• Cool slightly.
• Beat the egg yolks and creme fraiche together, then mix this into the chocolate mixture, followed by the flour and baking powder.
• Whisk the egg whites in a clean bowl until stiff peaks form.
• Stir a third of the egg whites into the cake mix, then gently fold in the rest along with the sea salt.
• Pour into the prepared pan and bake 40-50 mins until firm to touch.
• Leave to cool for 20 mins, then remove from pan and finish cooling on wire rack.
• FOR THE GANACHE:.
• Heat the chocolate and cream together over a low heat until the chocolate has melted.
• Pour into bowl to cool.
• TO ASSEMBLE:.
• Slice the cooled cake in half horizontally.
• Sandwich together with some of your caramel - you may not need it all, but be generous in order to balance the bittersweet ganache topping.
• Spread the ganache over the top of the cake and sprinkle with some sea salt crystals and truffles, if you like.