naturSource Gourmet Chocolate Cake

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

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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

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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

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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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