Caramel Whipped Cream Chocolate Cake

Preparation

• Chocolate Cake

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.
  • In a bowl, combine the flour, cocoa powder, baking soda and baking powder. Set aside.
  • In another bowl, combine the eggs, sugar, oil and vanilla with a whisk. Stir in the dry ingredients alternately with the buttermilk until smooth. Spoon into the prepared pan.
  • Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

• Caramel Whipped Cream

  • In a small bowl, sprinkle the gelatin over 2 tbsp (30 ml) of the water and let bloom for 5 minutes.
  • In a saucepan over high heat, dissolve the sugar in the remaining water (3 tbsp/45 ml). Cook without stirring until the caramel becomes amber in colour.
  • Remove from the heat and add ½ cup (125 ml) of the cream. Beware of splattering. Bring the mixture to a simmer, stirring constantly, until smooth. Add the gelatin and stir until dissolved. Remove from the heat. Add the remaining cream (1 ½ cups/375 ml) and stir well.
  • Strain and cover with plastic wrap directly on the surface of the caramel cream. Refrigerate for 8 hours or overnight (see note).
  • When ready to assemble, prepare the ganache

• Ganache

  • Place the chocolate in a bowl. Set aside.
  • In a saucepan or in the microwave oven, bring the cream to a boil. Remove from the heat and pour over the chocolate. Let melt for 1 minute without stirring.
  •  With a spatula, stir until the ganache is smooth. Cover and let rest for 20 minutes at room temperature or until the ganache has cooled but is still pourable.

• Assembly

  • Cut the cake horizontally to obtain 2 slices. Place on a baking sheet lined with parchment paper.
  • Whip the cold caramel cream with an electric mixer until firm peaks form. Spoon the caramel whipped cream into a pastry bag fitted with a plain round tip.
  • Quickly pipe caramel whipped cream teardrops over both slices of cake, just short of the edge (see note). Refrigerate for 15 minutes or until the whipped cream sets.
  • Drizzle ½ cup (125 ml) of the cooled ganache over the bottom slice. Place the bottom slice on a serving platter. Delicately cover with the top slice. Drizzle the remaining ganache over the cake, letting it run over the sides. Refrigerate at least 1 hour.
  • Top with the chocolate curls. Let the cake rest at room temperature just before serving.