Intense chocolate and Caramel cake + My 21st Birthday Giveaway

This cake is an explosion of flavors with an intensely chocolaty pudding cake sandwiched with the most decadent dark chocolate fudge frosting, covered in salted caramel Swiss meringue buttercream and adorned with crushed jewels of almond praline.

Note:

THIS GIVEAWAY IS NOW CLOSED

I’m celebrating my 21st Birthday with a giveaway for all you lovely people. It’s open to everyone all over the world. Scroll to the bottom of the post for more details on what you can win and how to enter. :*chocolate-caramel-cake-front-close-up-the-cupcake-confession

 

I turn 21 today!!!!!!

YAY!!!!!

chocolate caramel cake chocolate chopped the cupcake confession

I don’t particularly feel 21 for many reasons, some of them being:

  1. I’m really short for someone who claims she is 21 years old! Yes 5”1 is not really ‘tall’.
  2. I have a maturity level that would give any 6 year old a run for their money! {My motto: why grow up?}
  3. I want to remain blissfully ignorant and still pretend that I’m in my teens.
  4. I’m still studying! Surely, students can’t be that grown up, or can they?

chocolate caramel cake full set the cupcake confession

Anyways!!!!! I’d like to think that the only benefit of turning 21 is that I can legally have my vodka without having to worry about a fake ID, not that I ever did that! Pssst! 😉

Moving on to this cake!

Ummm… I know this might sound weird, but I baked my own cake!!!!!!!!! For my own birthday!

My mom was pretty much sure that I had lost my marbles! I mean, who bakes their own cake for their own birthday!?

chocolate caramel cake praline close up the cupcake confession

Umm, I know I do!

I know my local bakery is only going to give me a dark chocolate cake, a milk chocolate cake and a whipped cream cake with pineapples on it! I’ve eaten that for 20 years of my life already!

So what’s the harm in creating your own cake based on what you love! You know how much I love my Swiss meringue buttercream since these cupcakes were made!

chocolate caramel cake full view 01 the cupcake confession

Let me break down the elements in this cake for you. There are 4 different elements in this cake:

  1. 3 chocolate pudding cake layers.
  2. Dark chocolate fudge frosting.
  3. Salted caramel Swiss meringue buttercream.
  4. Almond praline.

I know this sounds really complicated but it is super simple and if you actually start making the elements the night before, your cake will be shiny and ready the next morning in no time!

chocolate caramel cake chocolate fudge sauce eye level the cupcake confession

First you bake the layers of the cake. I made these the night before so they had ample time to cool down completely.

Whilst my cake layers were baking in the oven, I made the dark chocolate fudge sauce and the salted caramel sauce so they had enough time to cool down and thicken up over a period of 8 hours.

chocolate caramel cake caramel sauce the cupcake confession

The next day, all that was left to do was assembling the cake and make the Swiss meringue buttercream frosting and the almond praline {which quite honestly, is embarrassingly easy to make!!!!!}

chocolate caramel cake chocolate fudge sauce the cupcake confession

This cake is just SO PERFECT for any kind of celebration, especially if the person you are making this cake for is a crazy-ass lover of chocolate and caramel!

I hope you make this for your loved ones for their special days or make this for yourself to treat yourself like king//queen for a day! hehe

chocolate caramel cake slice the cupcake confession

Details on the giveaway after the recipe!

Intense chocolate and Caramel cake + My 21st Birthday Giveaway

Ingredients

    For the Chocolate Pudding cake layers:
  1. 250 grams all purpose flour
  2. 25 grams cocoa powder
  3. 2 tbsp instant chocolate pudding mix
  4. 2 tsp baking powder
  5. 250 grams caster sugar
  6. 250 grams butter (room temperature)
  7. 4 eggs
  8. 60 mls chocolate soy milk
  9. For Dark Chocolate Fudge frosting:
  10. 120 grams dark chocolate
  11. 50 grams double cream
  12. 25 grams butter (room temperature)
  13. 1 tbsp corn syrup.
  14. For the caramel sauce:
  15. 1 cup caster sugar
  16. 2 tbsp salted butter
  17. ½ cup double cream
  18. For the salted caramel swiss buttercream:
  19. 2 egg whites
  20. 110 grams caster sugar
  21. 1 tsp salt
  22. 170 grams salted butter
  23. 75 mls salted caramel sauce.
  24. For the praline:
  25. 100 grams almonds skin on
  26. 100 grams caster sugar

Instructions

    For the chocolate pudding cake layers:
  1. Preheat the oven to 170 degrees Celsius.
  2. In a large metal bowl, cream butter and sugar using a hand blender or a stand mixer on medium speed.
  3. Add the eggs one at a time and beating thoroughly between each addition.
  4. Add the chocolate soy milk to the butter, sugar and egg mix.
  5. In a separate bowl, sift the flour, cocoa powder and baking powder and add the instant chocolate pudding mix.
  6. Grease and line three 6-inch cake pans with parchment paper and fill equal amounts of cake batter in all the three pans.
  7. Bake at 170 degrees Celsius for about 40 minutes or until a skewer poked in the centre of the cake comes out clean.
  8. Let them sit outside the oven for about 10 minutes and cool slightly.
  9. Take them out of the pans and let them cool completely on a wire rack.
  10. If you are making this the night before, then let the cakes cool down completely to room temperature before keeping them in the refrigerator.
  11. For the dark chocolate fudge frosting:
  12. Chop the dark chocolate into chunks.
  13. In a heavy bottomed sauce pan, add the cream, butter and corn syrup.
  14. Bring to a boil.
  15. Turn off the heat and pour over the chocolate, just like you would do for a ganache.
  16. Let it sit for about a minute and then mix it till it gets thick and chocolaty. This sauce will thicken considerably to reach the consistency of frosting once it has cooled down to room temperature or overnight.
  17. If making this the night before, let it cool down completely to room temp before popping in the fridge and you can simply reheat it in the microwave for about 30 seconds to loosen it up slightly, wait till it reaches room temperature (about 10 minutes) and you can use it for your cake fillings.
  18. For the Salted Caramel sauce:
  19. In a heavy bottomed saucepan, add the sugar and use a wooden spoon to stir till all the sugar crystals have dissolved.
  20. Once the sugar crystals have dissolved, put your wooden spoon away and let it bubble on its own. Do not stir at this stage as the sugar will crystallize giving you a lumpy caramel sauce instead of a satiny smooth one.
  21. Once the sugar has reached a deep amber colour, turn off the heat and take it off the stove.
  22. Add the butter and whisk it quickly. It will start bubbling up.
  23. Once the butte has dissolved, add the cream and whisk more until it gets well incorporated. Pour it into a glass jar and let it get to room temperature before putting it in the refrigerator.
  24. For the Salted Caramel Swiss Meringue Buttercream frosting:
  25. In a heavy bottomed saucepan, fill water up to about an inch; let it come to a gentle simmer and use a large metal bowl atop the saucepan in a way that the water does not touch the bowl. Add your egg whites and caster sugar and whisk until all the sugar has dissolved and the mix does not feel gritty to the touch.
  26. Take it off the saucepan and using a hand blender or a stand mixer mix on medium high speed for about 7-9 minutes or until the sides of the bowl have cooled down AND the egg whites have achieved stiff peaks.
  27. Once that is done, gradually add your butter and mix well between each addition on a low speed.
  28. Once all your butter has been added, beat on medium speed for about 3-4 minutes.
  29. Add your caramel sauce in 2 additions, beating on low speed between each addition.
  30. Once everything has been incorporated, beat on medium high speed for about 3 minutes. The frosting is ready.
  31. Refrigerate until it is needed.
  32. For the praline:
  33. Line a baking tray with parchment paper.
  34. Lightly crush the almonds using the pestle of the mortar and pestle.
  35. Prepare the caramel just like mentioned above until it reaches a golden, amber colour. (Do not add butter and cream)
  36. Once it has reached the desired colour, pour it over the crushed almonds and let it sit for about 10 minutes or until it hardens.
  37. Use the pestle again to crush into chunky bits.
  38. For assembly:
  39. Level the cakes with a cake leveller or a sharp serrated knife.
  40. Use a cake board for your base.
  41. Add a spoon of frosting and using your small palette knife spread it across to make a glue to make your cake stay in place.
  42. Place the first layer.
  43. Add the dark chocolate fudge frosting.
  44. Place the second layer.
  45. Add the dark chocolate fudge frosting.
  46. Place the final layer upside down so that the bottom of the cake forms the top of the whole cake.
  47. For the crumb coat, lightly spread the swiss meringue buttercream all over the cake and place in the refrigerator for approx 1 hour so that the icing sets.
  48. Finally, add a generous scoop of the buttercream frosting on the cake and smoothen it out using a palette knife and scraper.
  49. Add the praline along the sides or as you desire and refrigerate until ready to serve.
http://thecupcakeconfession.com/intense-chocolate-caramel-cake-21st-birthday-giveaway/

Now, for the giveaway:

giveaway collage final

I’ve turned 21 and I am SOOOO excited; I want to celebrate it with you by sending a lovely prize pack of some of my favorite goodies your way. Here’s what I’ve included in the package:

  1. 2 packs of Cornitos Nacho Crisps in Tikka Masala flavour: Oh la la I’m not a crisps fan but this one had me swooning! I can finish large bags of these crisps in a couple of minutes! THAT.GOOD!
  2. Cadbury Celebrations Pack: This includes
  • 2 x Cadbury 5 star
  • Cadbury Perk
  • Cadbury shots {Friends’ pack}

3.Haldiram’s All in one:

This is one of the best evening time snacks I can rely on. It’s an explosion of flavours and textures. You’ll find peanuts, crisp vermicelli, cashews, some lovely gram flour bites that are sweet and spicy and just plain delicious. Grab a spoon and I bet you will finish this pack in seconds!

  1. Animal Rush notebooks:

Whether you want to write down your recipes, make notes or simply own a beautiful looking book with satiny smooth pages, this is what you should be using. It’s a pack of three red coloured books with lion motifs on the cover page. It includes:

  1. One large sized notebook
  2. One medium sized notebook
  3. One notepad

5. Post-it prompts:

Flipping through every single page to find what you’re looking for is just plain annoying. Change that with these colorful prompts that will help you find exactly what you are looking for.

  1. Charlie Til {sesame} laddu:

These are my favourite and would you believe me if I said that they are 100% healthy? They’re made with jaggery and sesame seeds and snacking on them can be absolutely guilt free!

  1. Charlie Rajgira Chikki:

Popularly known as Amaranth, this is the best chikki or brittle that you will have ever eaten! Again, these are extremely healthy!

  1. Charlie Peanut Chikki:

These are made with jaggery too and taste like a piece of peanut heaven, not to mention, these are healthy as well.

One lucky winner will own these lovely goodies and that can be YOU!

Note: This giveaway is open TO EVERYONE ALL OVER THE PLANET! So, if you are reading this right now, you can enter right away!

All you have to do is tell me one of your favourite birthday memories and like my Facebook page to enter. You can enter every day to increase your chances of winning.
a Rafflecopter giveaway

The giveaway is open now and will end on the 7th of September 2014 at 12:00 AM based on Mumbai time!

So, enter away!

Kindly Note:

None of the companies mentioned above have sponsored this giveaway. I have purchased these products myself and will be shipping it to the winner’s address at my own expense. These are simply the products that I absolutely love using and are my favorites.

All the best … byeeee, I’m off to celebrate my birthday with the fam and friends! Love each and every one of you!!!!! XXXX

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26 Comments

  1. HAPPY BIRTHDAY, SAMINA!

    Wow … all grown up!!

    I absolutely love this cake and could definitely see myself making it for my next birthday (yes, for myself!!) Pinning!

    Have a wonderful wonderful day, Samina!!

  2. Wow, that looks delicious! Happy birthday!
    My favorite memory – old and long ttime no see friends surprised me with showing up at my doorstep with a cake and champagne 🙂

  3. Happy 21st! That’s an amazing milestone and the cake looks absolutely heavenly. I am totally with you on baking your own cake!!
    My favorite birthday memory is my 14th birthday. It was in the midst of a school excursion and my friends threw me a surprise midnight party (psst… we were in pajamas!) – greatest fun!!!

  4. Samina – Happy 21st Birthday! What a milestone. Reading this post, seeing this cake, made me smile in a big way. I hope you will always be so young at heart. I know you have a lot of adventures ahead of you. 🙂

    And this cake – holy moly! it all sounds insanely perfect and scrumptious. Enjoy every bite!

  5. Happy Happy birthday Samina!! I hope you have a fabulous celebration and what a truly spectacular birthday cake. so indulgent and delicious!! Enjoy 🙂

  6. Happy happy birthday Samina! Hope you had an amazing day! Wow, This cake is stunning! I love the sound of everything in here – you definitely know how to celebrate in style 🙂 It’s the perfect cake for the big 2-1 🙂

  7. Happy birthday to you, happy birthday to yoooooou! May you have a brilliant one full of cake and vodka! This cake looks absolutely stunning……… you should bake mine next year, just saying hehehehehe.
    Also, what a cool giveaway! Thanks for hosting! xx

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