Chocolate Caramel Crunch Cake

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An astounding triple-layer devil’s food cake, with silky whipped cream filling and a surprisingly light crunchy nut-caramel confection, all covered with a chocolate ganache.

Ingredients

For the cake:

  • 2 cups granulated sugar

  • 1 cup dark brown sugar, firmly packed

  • ¾ cup coconut oil (flavorless if you can find it)

  • 4 eggs, room temperature

  • 2 tsp vanilla extract

  • 1 ½ cups sour cream

  • 1 ½ cups strong black coffee

  • 3 1/3 cups cake flour

  • 3 tsp baking soda

  • 1 ½ tsp baking powder

  • 1 ½ tsp salt

  • 1 cup dark unsweetened cocoa powder

For the Shiny Chocolate Ganache:

  • 10 ounces high-quality semisweet or bittersweet chocolate, finely chopped

  • 1 cup heavy cream

For the Caramel Crunch:

  • ¾ tsp baking soda

  • ¾ cup white granulated sugar

  • 2 tablespoons water

  • 2 tablespoons light corn syrup

  • 1 cup hazelnuts, toasted and skinned, or salted dry-roasted peanuts

For the Cream Filling:

  • 1 ½ cups heavy cream

  • 1 cup mascarpone cheese, or cream fraiche

  • ¼ cup white granulated sugar

  • 1 tsp vanilla extract

Instructions

For the Cake:

  1. Preheat the oven to 325F/163C (not fan)

  2. Grease and flour three 9" cake pans. Set aside.

  3. In the bowl of stand mixer using the whisk attachment, mix together white sugar, brown sugar, and coconut oil.

  4. Mix in eggs one at a time.

  5. Mix in vanilla extract, coffee, sour cream, and coffee until combined.

  6. In a separate large bowl, sift together the cake flour, baking soda, baking powder, salt, and cocoa powder. Whisk to mix evenly.

  7. Gradually mix dry ingredients into wet ingredients. Do not overbeat.

  8. Pour batter evenly into prepared pans (almost 3 cups per pan).

  9. Bake on middle rack for 25 minutes, or until the sides pull away, the cake no longer jiggles, and a toothpick comes out clean. Do not overbake.

  10. Remove from oven and allow to cool in pans for 5 minutes.

  11. Carefully remove from pans and place on wire cooling racks to finish cooling completely. Cakes must be fully cooled before assembling.

For the Ganache:

  1. Place the finely chopped chocolate in a small bowl.

  2. In a small saucepan, bring the heavy cream barely to a boil.

  3. Remove from heat and pour over chocolate. DO NOT MIX.

  4. Allow to sit for 15 minutes.

  5. Gently stir until smooth and uniform in color.

  6. Set aside and let cool to room temperature, stirring occasionally, for about 1 hour.

For the Caramel Crunch:

  1. Lightly butter a baking sheet, or line it with parchment paper or a silicone mat (I chose this last option)

  2. Measure the baking soda onto wax paper or a small bowl, set aside.

  3. In a medium saucepan, stir the sugar, water, and corn syrup together.

  4. Using a pastry brush, wash down the sides of the pot with water.

  5. Bring to a boil over medium-high heat and cook, undisturbed, until the sugar starts to color around the edges.

  6. Gently swirl the pan to even out the color and continue to cook until the mixture turns a light amber.

  7. Immediately remove the pan from heat and stir in the nuts.

  8. Immediately stir in the baking soda. It will foam.

  9. Pour the mixture onto the prepared baking sheet.

  10. Do not spread.

  11. Set aside to cool completely.

  12. Transfer the slab to a cutting board covered with wax or parchment paper (to catch caramel crumbs).

  13. Use a sharp knife to cut into 1/2 inch pieces. Do not use a food processor, it will pulverize the crunch.

  14. Set aside for assembly.

For the Cream Filling:

  1. In a deep bowl, combine all the ingredients.

  2. Beat until it holds soft peaks.

  3. If using an electric mixer, finish whisking by hand until it holds stiff peaks.

Assemble the Cake:

  1. Place one layer of cooled cake on a revolving cake-decorating stand or inverted 9-inch cake pan.

  2. Using a metal icing or palette knife, spread a thin layer of the whipped cream over this bottom layer.

  3. Cover this cream evenly with 1 1/2 cups of crunch.

  4. Top this crunch with a thicker layer of whipped cream, using a total of half the whipped cream mixture; spread to the edges.

  5. Top with the middle layer of cake, pressing it to level.

  6. Spread with another thin layer of cream.

  7. Sprinkle with 1 1/2 cups of crunch.

  8. Spread with the remaining half of whipped cream.

  9. Top that with the final layer of cake, bottom up.

  10. Gently press the cake to level.

  11. Rotating the cake stand, lightly scrape around the outside edge of the cake with the palette knife to even off any cream poking out. Brush any loose crumbs off the top and sides of cake.

  12. Rotating the cake stand, use the metal icing or palette knife to spread a scant 1 cup of chocolate ganache in a very thin layer onto the sides and top of the cake. ()This is an undercoat to create a smooth surface and fill any gaps before you pour the finishing glaze).

  13. Refrigerate for 5 minutes, or until firm to the touch.

  14. To glaze the cake, the chocolate ganache must be cool but pourable. If necessary, warm it slightly by place the bowl directlty over low heat for a few seconds, stirring constantly.

  15. Pour all the chocolate onto the top center of the cake.

  16. Working quickly, with just a few strokes, use a clean dry icing or palette knife to spread the glaze to that it runs evenly over the edge and down the sides.

  17. Smooth the sides as rotate the cake, picking up any drips to patch bare spots.

  18. Apply remaining crunch decoratively to the sides, or just the top, or just along the top outer edge of the cake, whichever you prefer.

  19. Serve immediately. If refrigerating for later, allow time for ganache to reach room temperature, about 1 hour.