naturSource Gourmet Chocolate Cake

This is an *EXPERT* level recipe. It requires 2 days and a food scale to complete. Let's get baking!

Chocolate Cake

215g All purpose flour

75g Cacao powder

125g Sugar

4g Baking powder

6g Baking soda

2g Salt (a pinch)

2 Large eggs

90g Vegetable oil

180g Milk

150g Warm water

5g Vanilla

Whipped Ganache

150g Chocolate couverture (we recommend high quality chocolate from brands like Cacao Barry or Callebaut)

450g Whipping cream (450g)

Salted caramel

150g Sugar

45g Water

15g Corn syrup

75g Whipping cream (35%)

15g Half-salted butter

2g Fleur de sel

1 1/2 cups of naturSource Gourmet Sélection nut mix

Day 1

Chocolate Cake

Whip sugar and eggs together with a handheld or stand mixer
Weigh dry ingredients in a bowl
Weigh wet ingredients (water, milk, vanilla) in another bowl
Weigh oil in a small bowl
Add both wet and dry ingredients to the egg and sugar mixture in batches, alternating
Slowly add the oil to the batter until smooth
Distribute the batter evenly in 2 prepared 7” cake pans
Bake at 350F for 20-25 min until a toothpick inserted in the middle comes out clean
Remove from oven, allow to cool for 10 min
Remove from pan and cool completely

Whipped Ganache

Put chocolate couverture in heat resistant bowl
Bring 150g of Whipping Cream to a simmer, then pour onto chocolate, cover and let rest for 3 minutes
Using a spatula or an immersion blender, combine cream and chocolate, starting in the middle
Slowly add remaining 300g of whipping cream (cold), and emulsify until combined.Cover with cling film
Place in the fridge for tomorrow

Salted Caramel

Put sugar, corn syrup and water in a small saucepan
Bring to 150C (or until mixture turns a caramel color)
Remove from heat and add the cream and butter, stir until smooth
Stir in the fleur the sel

Day 2

Chop a cup and a half of naturSource Gourmet Sélection nut mix, set aside
Cut and remove the crown of each cake, set aside
Put ½ the ganache in stand mixer or bowl and whip it at medium speed until firm (do not overwhip. You can also use a hand mixer for this step)
Cover the 1st layer of cake with a thin layer of the whipped ganache, then layer salted caramel in the middle of the cake. Cover with half of the whipped ganache
Stack the second layer of cake
Frost the side of the cake with the remaining whipped ganache (this is a crumb coat)
Whip the remainder of the ganache to frosting texture using a hand mixer
Cover the side of the cake with Gourmet Sélection nut mix

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