Ingredients
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180 g All purpose flour
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50 g Cocoa powder
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1 tsp Baking powder
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1 tsp Baking soda
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120 g Butter, softened
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150 ml HoneyMaple syrup, sugar
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2 Large eggs
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1 Small espresso
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1 Vanilla
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150 ml MilkOrange juice, heavy cream
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RumOrange juice, jam
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100 g Salted caramel sauce
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700 g Powder sugar
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400 g Butter, softened
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350 g Cream cheese
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Freshly squeezed lemon juiceFreshly squeezed lime juice
Directions
Steps
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1
Done
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Preparation:Preheat oven to 180 degrees Celsius. |
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2
Done
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Grease 3x 20 cm round cake pans. |
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3
Done
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Chocolate batter:In a bowl mix together the dry ingredients. Mix nicely. |
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4
Done
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In another bowl mix together the liquid ingredients. Mix nicely. |
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5
Done
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Add the liquids to the dry ingredients. Mix thoroughly until the batter is free of clumps. |
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6
Done
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Baking:Divide the batter into the three baking pans. Bake in a preheated oven for 20-30 min or until a toothpick inserted in the middle comes out dry. |
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7
Done
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Remove from oven. Cool completely before assembling the cake. |
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8
Done
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Frosting:Cream the butter. |
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9
Done
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Add the powdered sugar. Mix with a hand mixer until nicely combined. |
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10
Done
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Add the rest of the ingredients. |
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11
Done
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Mix until everything is combined. |
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12
Done
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Assembly:On a serving plate, put the first chocolate batter. With a spoon put rum (orange juice or jam) on the batter so it will be more moist. |
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13
Done
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You can also put a thin layer of the frosting on the batter on top of the rum (orange juice or jam). |
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14
Done
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Put some of the frosting in a piping bad. Make a circle of frosting on the edges of the batter. This will keep the caramel sauce from dripping out. |
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15
Done
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Use a store bought or our salted caramel sauce. Put the sauce on the first batter inside the frosting. |
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16
Done
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Repeat the assembly with the second chocolate batter. |
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17
Done
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Put on the third chocolate batter. |
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18
Done
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Cover the whole cake with the remaining frosting. Smooth it out. |
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19
Done
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Serving:It is best if the cake is in the fridge overnight. This will allow for the ingredients to combine and the cake to become firm. |
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20
Done
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Before serving, keep the cake for 1h at room temperature. This will allow the caramel sauce to become more runny. |
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21
Done
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Optional:Decorate the cake with seasonal flowers |
