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

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

Whipped Ganache

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

Salted Caramel

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

Day 2

  1. Chop a cup and a half of naturSource Gourmet Sélection nut mix, set aside
  2. Cut and remove the crown of each cake, set aside
  3. 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)
  4. 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
  5. Stack the second layer of cake
  6. Frost the side of the cake with the remaining whipped ganache (this is a crumb coat)
  7. Whip the remainder of the ganache to frosting texture using a hand mixer
  8. Cover the side of the cake with Gourmet Sélection nut mix