Ultimate Divine Jar!
Ingredients:
Cake:
- 1+1/2 cups all-purpose flour
- 3/4 cup castor sugar
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 cup buttermilk
- 1/2 cup olive oil
- 1 tsp vanilla extract
Ganache:
- 300 gm Amul milk chocolate, roughly chopped
- 250 ml Amul fresh cream
- 1 tbsp butter
Salted Caramel Sauce:
- 150 ml Amul fresh cream
- 1/2 cup granulated sugar
- 2 tbsp water
- 1 tsp honey
- 4 tbsp butter
- 1/2 tsp vanilla extract
- Sea salt
Method:
- For the ganache, bring the cream to a boil over medium heat, stirring occasionally.
- Pour it over the chocolate. Cover it and let it sit for a few seconds.
- Start mixing it slowly till it’s blended well. Stir in the butter.
- You can leave it overnight to thicken (no need to freeze).
- For the salted caramel sauce, bring the cream to a boil over medium heat, stirring occasionally.
- In another pan, heat the sugar, water and honey over high heat, without stirring. It’ll start boiling and turn amber in 5-6 minutes.
- Lower the heat to medium and slowly add the hot cream while stirring constantly, till there are no lumps left.
- Switch off the heat and stir in the butter, vanilla extract and a pinch of sea salt. Let it cool.
- For the cake, preheat the oven to 180C.
- Grease 4 cake tins (Since, I am not very good at slicing the cake in halves; you can do it in 2 tins or even in a single one too! In that case, the cake would take slightly more time to bake).
- Sieve and mix all the dry ingredients in a bowl. Always sieve from a height for a tender crumb.
- Pour the liquid ingredients in the dry ingredients and mix well but, do not over-mix.
- Bake for 10-12 minutes or until a toothpick when inserted comes out clean. Let them cool.
- When you are ready to serve, arrange a layer of chocolate cake in each of the glasses or jars and top with a layer of chocolate ganache and salted caramel each. Repeat again.
- Sprinkle some sea salt on top (optional).
Ahh this is great! Thankyou so much for featuring my recipe Sav :D :D
ReplyDeleteMy pleasure sweets :)
Delete