Tuesday, 7 February 2012

4 Tier Chocolate Cake with Fleur de Sel Caramel Filling

This is the perfect cake for special occasion. I made this cake for my brother's birthday. I've also been seeing a lot of the caramel-fleur de sel combination a lot these days different desserts: from cookies to cupcakes. It's the new baking trend for 2012 apparently. 

If you want to try out this cake just remember that the caramel filling and the chocolate ganache must be made a day before the cake because it must chill in the fridge overnight so plan ahead!!


Caramel Filling

1 cup sugar

  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy whipping cream
  • 1/4 cup (1/2 stick) unsalted butter, diced
  • 1/4 cup crème fraîche or sour cream
  • 1/2 teaspoon fresh lemon juice
  • Large pinch of fine fleur de sel* plus additional for assembly

Chocolate Ganache

  • 1 1/2 pounds bittersweet chocolate, chopped
  • 3 cups heavy whipping cream


  • 2 cups sugar
  • 1 3/4 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup hot water
  • 1 tablespoon instant espresso powder or instant coffee
  • 1 1/4 cups almonds, toasted, coarsely chopped



  • Stir sugar, 1/4 cup water, and corn syrup in deep medium saucepan over low heat until sugar dissolves. Increase heat to medium; Bring to 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 or sour cream, 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.


  • 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.


  • Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter cake pans with 2-inch-high sides. 
  • Sift sugar, flour, cocoa powder, baking powder, baking soda, and salt into large bowl. Add milk, eggs, and melted butter. Using electric mixer, beat at low speed for about 2 min. 
    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.
  • Bake cakes about 32 minutes. Cool cakes in pans on racks 10 minutes. Cut around cakes; turn out onto racks and cool completely.


  • Using 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, 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 cake. Press remaining almonds onto sides. 
    Cover with cake dome and chill. Let cake stand at room temperature 1 hour before serving.


  1. What the fuck (pardon the crudeness on your wholesome blog), but that looks like the best thing I have ever seen in my LIFE! You know my love for sweet 'n' salty. Please open a bakery, you could rake in the millions. I would literally pay like at least 50$ for that.

  2. This cake was absolutely one of the best things i ever put in my mouth!!!

  3. Wonderful to look at and to devour!! dad