You are here

Delicious Chocolate Cake with fleur de sel caramel filling Part 1

bosie76nyc's picture
The Chocolate Cake with Fleur de Sel Caramel filling definitely taste different from the normal chocolate cake. This can be the perfect choice for celebrating your kid's birthday.
  Sugar 1 Cup (16 tbs)
  Water 1⁄4 Cup (4 tbs)
  Light corn syrup 2 Tablespoon
  Heavy whipping cream 1⁄2 Cup (8 tbs)
  Unsalted butter 1⁄4 Cup (4 tbs), diced
  Sour cream 1⁄4 Cup (4 tbs)
  Fresh lemon juice 1⁄2 Teaspoon
  Fleur de sel 2 Pinch
  Bittersweet chocolate 1 1⁄2 Pound, chopped
  Heavy whipping cream 3 Cup (48 tbs)
  Sugar 2 Cup (32 tbs)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Unsweetened cocoa powder 3⁄4 Cup (12 tbs)
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Whole milk 1 Cup (16 tbs)
  Eggs 2 Large
  Unsalted butter 1⁄2 Cup (8 tbs), melted
  Hot water 1 Cup (16 tbs)
  Instant espresso powder 1 Tablespoon
  Toasted almonds 1 1⁄4 Cup (20 tbs), coarsely chopped

Directions for preparing:

The Caramel filling:
• Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves.
• Increase heat to medium; cover pan and cook 4 minutes.
• Uncover; increase heat to high.
• Boil without stirring until syrup is deep amber, occasionally brushing down pan sides with wet pastry brush, about 6 minutes.
• Remove from heat. Add cream (mixture will bubble).
• Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel.
• Cool completely. DO AHEAD Can be made 3 days ahead. Cover and chill.
• Bring to room temperature before using.
The Ganache filling and frosting:
• Place chocolate in large bowl. Bring cream to simmer in medium saucepan.
• Pour cream over chocolate; let soften 1 minute.
• Whisk until chocolate is smooth. Cool, then cover and chill overnight. DO AHEAD Ganache can be made 3 days ahead.
• Keep chilled. Bring to room temperature before using.
The Cake:
• Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. Line bottom of each with parchment paper; butter paper and dust pan with flour.
• Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using an electric mixer, beat at low speed until blended. Increase speed and beat 2 minutes. Stir 1 cup hot water and espresso powder in small bowl to dissolve. Add to batter; beat until blended (batter will be thin). Divide batter between pans (about 3 cups each).

• Bake cakes until tester inserted into center comes out clean, about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes; turn out onto racks. Peel off parchment and cool completely.

• Using a long serrated knife cut each cake horizontally in half. Place 1 layer on platter; spread with 1/2 cup room-temperature ganache. Spoon 3/4 cup ganache into pastry bag fitted with 1/4-inch plain round tip. Pipe ring of ganache around edge of layer. Spread 1/4 cup room-temperature caramel filling evenly inside ring.

• Sprinkle caramel with large pinch of fleur de sel (Doing this may ruin the cake and make it taste like a salt lick).

• Sprinkle 1 tablespoon almonds. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel (SEE NOTE ABOVE), and almonds.

• Repeat with third cake layer. Top with fourth cake layer, cut side down.

• Spread remaining ganache over top and sides of cake. Press remaining almonds onto sides. DO AHEAD Can be made 2 days ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour.

For more information please visit:

Recipe Summary

Difficulty Level: 
Chocolate, Milk Product
Kids, Party
If you are planning to bake a cake to celebrate a special occasion, why compromise with anything ordinary. Chocolate cake is an amazing dessert and the caramel filling just adorns it. Bonsie tries hard to make an appealing presentation and succeeds. So can you!

Rate It

Your rating: None
Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1236 Calories from Fat 693

% Daily Value*

Total Fat 79 g121.8%

Saturated Fat 44 g220.2%

Trans Fat 0 g

Cholesterol 201.3 mg67.1%

Sodium 587.2 mg24.5%

Total Carbohydrates 140 g46.8%

Dietary Fiber 12.1 g48.4%

Sugars 100.3 g

Protein 16 g31.5%

Vitamin A 35.8% Vitamin C 1.1%

Calcium 23.3% Iron 36.3%

*Based on a 2000 Calorie diet

Delicious Chocolate Cake With Fleur De Sel Caramel Filling Part 1 Recipe Video