Salted caramel and chocolate cake - recipe with step-by-step photos

Ingredients for the dough:

• 240 grams of flour
• 150 milliliters of buttermilk
• 120 grams of sugar
• 45  grams of butter
• 40 grams of cocoa powder
• 2 eggs
• 2 teaspoons of baking soda
• salt

Ingredients for the salted caramel filling:

• 250 grams of mascarpone
• 150 grams of fresh cream
• 150 grams of sugar
• 40 grams of salted butter
• 20 grams of normal butter
• 2 grams of gelatin
• 1 spoon with water

Ingredients for the chocolate filling:

• 300 grams of fresh cream
• 50 grams of dark chocolate
• 50 grams of milk chocolate
• 2 grams of gelatin

Ingredients for the glaze:

• 80 grams of fresh cream
• 80 milliliters of water
• 50 grams of sugar
• 30 grams of cocoa powder
• 2 grams of gelatin

Prepare the dough:
Mix the cocoa powder with the flour, the baking soda and the salt.

Beat the butter at room temperature with the sugar until fluffy. Add the eggs one by one mixing after each one of them.

Add the flour/cocoa powder mixture over the eggs/butter composition and mix until well incorporated.

Add the buttermilk and mix until well incorporated.

Put the composition in a baking tray (20cm diameter) and bake it at 180 Celsius degrees for 20-25 minutes or until ready.

Let it cool! When cooled cut it in two big layers and one very thin who will be used as a decoration.

Prepare the salted caramel filling:
In a pan, add the sugar and the water. Let it caramelize at slow fire.

When golden brown, add both types of butter and mix vigorously until well incorporated. Remove from the fire and add the fresh cream. Mix until well incorporated.

While still warm add the hydrated gelatin sheet and mix until dissolved.

Beat the mascarpone cheese for a minute and then incorporate the cold caramel.
Mix well and put aside in a cold place.

Prepare the chocolate filling:
Melt both types of chocolate together with 50 grams of fresh cream and while still warm add the hydrated gelatin sheet. (Normally you wouldn't need gelatin, but to be sure it workds, you may add a few grams of gelatin.)

Beat the fresh cream until fluffy and add the melted cold chocolate. Mix well and put aside.

Assembling and decoration:On a plate, in a detachable circle add the first thick layer of chocolate dough. Above, add the caramel filling and above this the chocolate filling. On top of the chocolate filling add the second thick chocolate dough layer.
Let it in the fridge over night.

From the third thin layer you make little crumbs which you will use the next day for decoration.

Next day, prepare the glaze:
In a pan, add the water, the cocoa powder , the cream and the sugar. Let it at slow fire until the sugar is melted.

While still warm, add the hydrated gelatin sheets and strain the composition. Let it cool!

Finalise the decoration with the glaze:

Now, take out the cake from the fridge. Carefully take out the circle.

Above add the cold glaze and the crumbs all around the cake. On top, in the middle we spread some cocoa powder.

Enjoy!