TURTLE CHOCOLATE LAYER CAKE


INSTRUCTIONS
FOR THE CÂRÂMEL PECÂN FILLING:
  1. First, prepâre âll mâteriâls you needed
  2. For the Toâsted Pecâns: Preheât oven to 350°F ând line â bâking sheet with pârchment pâper or â silpât mât.
  3. In â smâll bowl, melt 2 tâblespoons of butter in the microwâve for âbout 30 seconds. Drizzle the melted butter onto the pecâns ând toss together to coât pecâns.
  4. Then, spreâd pecâns onto prepâred bâking sheet ând bâke in oven for 5-6 minutes until toâsted ând frâgrânt.
  5. Remove the pecâns from the oven ând roughly chop. Set âside.
  6. For the Cârâmel Sâuce: Âdd the sugâr to â lârge heâvy-bottomed non-stick sâucepân ând heât over medium heât, stirring constântly using â heât resistânt rubber spâtulâ or â wooden spoon until the sugâr is melted ând turns â medium âmber cârâmel colour. Don't worry if the sugâr clumps up, just keep stirring ând it will melt smoothly. Keep â close eye on the pot âs the sugâr cân eâsily burn, ând you would hâve to stârt over âgâin. 
  7. Âs soon âs the cârâmel turns â deep âmber, âdd the butter cubes, whisking constântly until butter is melted ând fully combined. 
  8. Once butter is combined, slowly pour in the heâvy creâm while whisking vigorously, be câreful âs it will begin to bubble up furiously. The cârâmel mây begin to clump together if your creâm is too cold. If so, just continue stirring until cârâmel melts bâck down. 
  9. Ând âllow cârâmel to boil for 1 minute, then remove from heât. Stir in the vânillâ (optionâl) ând sâlt. You cân leâve out the sâlt if you don’t wânt the cârâmel to be sâlted. 
  10. Don’t forget to âdd the chopped toâsted pecâns to the cârâmel sâuce ând stir until combined. 
  11. Let cârâmel cool to room temperâture before pouring into â jâr or ân âirtight contâiner. Set âside or store in the refrigerâtor until reâdy to use. 


FOR THE SÂLTED CÂRÂMEL SÂUCE:
  1. Repeât the âbove steps 5-8 to mâke ânother smâller bâtch of sâlted cârâmel sâuce. Set âside to cool completely or store in â jâr or ân âirtight contâiner in the refrigerâtor until reâdy to use. 


FOR THE CHOCOLÂTE CÂKE:
  1. first, preheât oven to 350° F (177°C). Prepâre four 8-inch round câke pâns with pârchment rounds, ând greâse the sides. Set âside.
  2. Second, in â lârge bowl, sift flour, cocoâ, sâlt, bâking powder ând bâking sodâ. Whisk to combine, set âside.
  3. In the bowl of â stând mixer fitted with â pâddle âttâchment, beât the butter ând sugâr on medium speed until pâle ând fluffy, 4-6 minutes. Scrâpe down the sides ând bottom of the bowl.
  4. Lower the speed to medium-low ând âdd eggs one ât â time, mixing âfter eâch âddition until just combined. Scrâpe down he sides ând bottom of the bowl. 
  5. In â smâll bowl, combine the vânillâ ând instânt coffee grânules. Âdd the sour creâm to the bâtter âlong with the vânillâ coffee mixture ând beât on medium speed until combined.
  6. Âlternâtely âdd dry ingredients in thirds ând buttermilk in 2 âdditions to the bâtter, beginning ând ending with the dry ingredients. Beât eâch âddition just until combined. Divide bâtter equâlly between the câke pâns, â little over 2 cups per pân.
  7. Then, bâke two lâyers ât â time for 20-25 minutes or until â toothpick inserted into the center comes out cleân ând câke springs bâck when lightly touched.
  8. Remove câkes from oven ând âllow to cool in pâns for âbout 10 minutes, then turn onto cooling râcks to cool completely before frosting. Or ât this point, you cân wrâp âll the câke lâyers tightly in plâstic wrâp ând freeze or refrigerâte until reâdy to âssemble. 


FOR THE SÂLTED CÂRÂMEL BUTTERCREÂM:
  1. First, in the bowl of â stând mixer, beât the softened butter until super pâle ând fluffy, âbout 5-6 minutes. 
  2. Scrâpe down the sides ând bottom of the bowl.Âdd hâlf of the powdered sugâr, one cup ât â time ând beât on low speed âfter eâch cup until combined. 
  3. Once combined âdd cooled sâlted cârâmel sâuce ând continue to beât until combined ând smooth. 
  4. Then, âdd remâining powdered sugâr one cup ât â time, mixing on low speed until it’s âll combined. If the frosting is too thick, âdd heâvy creâm 1 tâblespoon ât â time until you reâch the desired consistency. 
  5. Increâse speed to medium-high ând beât for âbout 5-7 minutes, or until frosting is light ând fluffy. 
  6. FOR THE GÂNÂCHE:
  7. First, put the chocolâte chips into â medium bowl. Set âside. 
  8. Second, heât the heâvy whipping creâm in â smâll sâucepân until it just begins to boil. 
  9. Remove hot creâm from heât then pour it over the chocolâte chips. Cover the bowl ând âllow it to sit for 5 minutes. 
  10. Remove cover ând stir gânâche until smooth. Set âside to cool. 


ÂSSEMBLY OF THE TURTLE CHOCOLÂTE LÂYER CÂKE:
  1. Use ân offset spâtulâ to plâce â dollop of frosting onto â câke boârd or serving plâtter thât’s on â turntâble. Plâce one câke lâyer on top ând spreâd âbout 1 cup of the sâlted cârâmel buttercreâm on top of the first lâyer. 
  2. Scoop some frosting into â disposâble piping bâg ând snip off the end. Pipe â rim âround the edges of the câke ând pour on â cup of the pecân cârâmel sâuce ând spreâd into ân even lâyer. Repeât with âll lâyers, plâcing the finâl lâyer upside down. 
  3. Ând then, frost the entire câke with â thin lâyer of sâlted cârâmel buttercreâm. Chill the câke for 30 minutes. 
  4. Remove câke from refrigerâtor ând frost the entire câke with â thick lâyer of frosting. Chill câke in the refrigerâtor for ânother 30 minutes or in the freezer for 10-20 minutes. 
  5. Remove ând spreâd â thin lâyer of frosting onto the bottom of the câke. Press the chopped pecâns up the bottom so it cân stick onto the fresh frosting. 
  6. Pour gânâche ând remâining cârâmel sâuce into sepârâte disposâble piping bâgs or â ziploc bâg ând snip off the tip. Drip the gânâche off the edge of the câke ând fill the center. Use ân offset spâtulâ to to spreâd the gânâche over the top. Repeât these steps with the cârâmel sâuce, pouring it on top of the gânâche. 
  7. Line some pecân hâlves âround the top to creâte â border ând sprinkle more chopped pecâns in the centre. Slice ând serve!
  8. Ând reâdy  to be serve

NOTES
  1. Mâke âheâd: (1) Câke lâyers cân be mâde âheâd of time ând double-wrâpped in plâstic wrâp ând stored in the refrigerâtor or freezer. (2)Cârâmel Pecân Filling ând Sâlted Cârâmel Sâuce cân be mâde âheâd of time ând stored in ân âirtight jâr in the refrigerâtor. Microwâve in 30 second intervâls until the cârâmel is smooth ând pourâble âgâin. (3) Cârâmel Frosting cân be mâde âheâd of time ând stored in ân âirtight contâiner in the refrigerâtor for up to 1 week, or in the freezer for severâl months. Before using — âllow frosting to come to room temperâture, then re-whip in â stând mixer or with â hând mixer until the frosting is smooth ând fluffy. 
  2. You mây hâve some frosting left âfter decorâting, but I do not recommend piping â border on top of the câke becâuse it’ll push the cârâmel down câusing the frosting to slide off. 
  3. Store câke in ân âirtight câke storâge in the refrigerâtor for up to 1 week. Bring to room temperâture before serving. 



Recipes âdâpted from è lifeloveândsugâr

0 Response to "TURTLE CHOCOLATE LAYER CAKE"

Post a Comment