This grand four-layer chocolate cake is filled with both chocolate ganache and salted caramel and is worthy of the most celebratory occasion. Fleur de sel, a type of sea salt, is available at some supermarkets, specialty foods stores, and natural foods stores. It is smooth and pure, without any chemical aftertaste. For tips on piping the ganache, see page 38. 12 servings
Caramel Filling
1 cup sugar
¼ cup water
2 tablespoons light corn syrup
½ cup heavy whipping cream
¼ cup (½ stick) unsalted butter, diced
¼ cup crème fraîche or sour cream
½ teaspoon fresh lemon juiceLarge pinch of fine fleur de sel plus additional for assembling
Ganache Filling and Frosting
1½ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
3 cups heavy whipping cream
Cake
2 cups sugar
1¾ cups unbleached all purpose flour
¾ cup natural unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup whole milk
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled
1 cup hot water
1 tablespoon instant espresso powder or instant coffee powder
1¼ cups almonds, toasted, coarsely chopped, divided
CARAMEL FILLING: Stir sugar, ¼ 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 color, occasionally brushing down pan sides with wet pastry brush and swirling pan, about 6 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Whisk in butter, then crème fraîche, lemon juice, and pinch of fleur de sel. Cool caramel completely.
DO AHEAD: Can be made 3 days ahead. Cover and chill. Bring to room temperature before using.
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 melted and smooth. Cool, then cover and chill overnight.
DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
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 pan bottoms with parchment paper; butter paper and dust pan with flour.
Sift sugar, flour, cocoa, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using 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 pan sides to loosen cakes; turn out onto racks. Peel off parchment and cool completely.
Using long serrated knife, cut each cake horizontally in half. Place 1 layer on platter; spread ½ cup room-temperature ganache over. Spoon ¾ cup ganache into pastry bag fitted with ¼-inch plain round tip. Pipe ring of ganache around edge of layer. Spread ¼ cup room-temperature caramel filling evenly inside ring. Sprinkle caramel with large pinch of fleur de sel, then 1 tablespoon almonds. Top with second cake layer, ganache, ganache ring, caramel filling, fleur de sel, and almonds. Repeat with third cake layer. Top with fourth cake layer, cut side down. Spread remaining ganache over top and sides of assembled 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 before serving.
This is a delicious version of the classic German chocolate cake. For tips on creating perfect caramel, see page 31. 12 servings
Cake
4 ounces unsweetened chocolate, chopped
1 cup water
1 tablespoon instant espresso powder or coffee powder
2¼ cups (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, room temperature
3 large eggs
1 teaspoon vanilla extract
2 cups cake flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup sour cream
Filling
1 cup sugar
¼ cup water
1 cup heavy whipping cream
1 cup sweetened flaked coconut, toasted
1 cup thinly sliced almonds, toasted
Frosting
½ cup (1 stick) unsalted butter
3 ounces unsweetened chocolate, chopped
½ teaspoon vanilla extract
2 cups powdered sugar, sifted, divided
½ cup sour cream, divided
2 cups sliced almonds, toasted
CAKE: Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1½-inch-high sides. Line pan bottoms with waxed paper; butter paper. Combine chocolate, 1 cup water, and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Beat in chocolate mixture and vanilla. Sift flour, baking soda, baking powder, and salt into medium bowl. Beat dry ingredients into butter mixture alternately with sour cream in 3 additions each, beginning with dry ingredients. Divide batter among prepared pans.
Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
FILLING: Combine sugar and ¼ cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Remove from heat. Add cream (mixture will bubble vigorously). Place pan over medium-low heat and stir until any caramel bits melt, about 5 minutes. Remove from heat; stir in coconut and almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
FROSTING: Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Transfer to large bowl. Whisk in vanilla, then 1 cup powdered sugar and ¼ cup sour cream. Whisk in remaining 1 cup powdered sugar and ¼ cup sour cream.
Place 1 cake layer on platter. Spread half of filling evenly over, leaving ½-inch plain border. Top with second cake layer. Spread remaining filling over, leaving ½-inch plain border. Top with remaining cake layer. Spread frosting over top and sides of cake. Press almonds onto sides of cake. Using small spatula, swirl frosting decoratively over top of cake.