Birthday cake with chocolate and caramel recipe

Each marks in its own way the anniversary of a certain age, more or less round. I also had my share of adrenaline at yesterday's birthday, the children managed to raise my pulse through some health problems, which is why I had emotions with the success of this cake… I wasn't too sure that it would bind cream, I thought of the decor differently but in the end I ruined and did what I knew best, these wonderful rosettes. All bad for good… the children are good, the cake was very good. If I add the hundreds of wishes I received from you, from friends or family, I can say that I feel very good 🙂 And for that, thank you!

Birthday cake with chocolate and caramel recipe

ingredients
  • For the white worktop:
  • 4 eggs
  • 4 tablespoons powdered sugar
  • 2 tablespoons oil
  • 4 tablespoons flour
  • vanilla essence
  • 1/2 teaspoon baking powder (optional)
  • For the brown worktop:
  • 4 eggs
  • 4 tablespoons powdered sugar
  • 2 tablespoons oil
  • 4 tablespoons flour
  • 1 tablespoon black cocoa
  • esenta de rom
  • 1/2 teaspoon baking powder (optional)
  • For chocolate caramel cream:
  • 180 g chocolate with caramel (4 bars of 45 g each)
  • 200 ml whipped cream
  • 5 g gelatin
  • For chocolate cream:
  • 150 g chocolate
  • 200 ml whipped cream
  • 5 g gelatin
  • For decoration:
  • 250 g mascarpone
  • 300 ml whipped cream
  • 100 g old powder
  • vanilla essence
  • For the chocolate bar:
  • 100 g chocolate

Preparation Birthday cake with chocolate and caramel:

White top:

Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt, at the maximum speed of the mixer. When the foam has hardened well, add the powdered sugar and mix until the foam becomes dense and sticks well to the mixer blades. Separately rub the yolks with the oil and vanilla essence, until we obtain a stable emulsion. We pour this emulsion over the egg whites.

We turn the mixer to the lowest speed and we easily homogenize the composition.

Sift the flour together with the baking powder over the egg composition. Put the mixer aside and mix everything with a spatula, lightly, with movements from bottom to top. Pour the composition into a tray (20 cm in diameter) lined with baking paper and put the tray in the oven over medium heat for about half an hour, until the top becomes firm to the touch. It can be tested with a toothpick. Remove the top on a grill and leave to cool, then cut into 2 parts.

Sea wheat:

We proceed just like on the white countertop, only replacing the vanilla essence with the rum one and sifting the cocoa together with the flour and baking powder.

Chocolate cream with caramel:

We hydrate the gelatin in cold water. As long as it covers the gelatin well.

Cut the chocolate into pieces, put it in a bowl and add the whipped cream.

Birthday cake with chocolate and caramel recipe

Put the pot on low heat and without boiling, melt the chocolate. Homogenize and leave to cool. When it has reached a bearable temperature on the finger, add gelatin and mix vigorously until it melts. Let it cool a bit until the cream starts to set.

Chocolate cream:

The same procedure as for chocolate cream with caramel.

For decoration:

Cream the whipped cream with a part of the sugar, until it becomes fluffy. It does not need to be stiff.

Separately mix the mascarpone with the rest of the sugar and vanilla essence to taste. Add the whipped cream and mix until the composition is homogenous and becomes firm. Store in the refrigerator until use.

Assembly:

We will cut the countertops with a round shape smaller than the diameter of the countertop, then we will replace what we cut with another countertop. We will thus have two countertops with a brown middle and two countertops with a white middle

  • If the countertop were baked in a larger shape, several circles could be cut and when sliced, the slice would look very nice, like a chessboard. 😉
  • Because the tray in which I assembled the cake did not allow me and because the cake would have been much too high for its diameter, I gave up one of the countertops.

Birthday cake with chocolate and caramel recipe

In the tray in which we baked the countertops, lined with food foil, we put one of the countertops. Pour one of the creams, cover with a countertop of a different color from the first, pour the second cream and cover again with another countertop. Wrap well in cling film and refrigerate for a few hours, preferably overnight.

We turn the cake over on a plate.

For the chocolate border:

Melt the chocolate in a bain marie. We cut a strip of baking paper, the size and height of the cake. Spread the chocolate evenly on the paper strip.

Grease the edge of the cake with a little mascarpone cream, then apply the paper strip with chocolate.

  • Here it would be preferable to have a helping hand, it is quite difficult to handle. Or maybe you are more skilled than me and you don't need help 😉 :))

Refrigerate the cake until the chocolate hardens, then carefully peel off the paper. Garnish with the rest of the mascarpone cream.

Good appetite! 😉

Birthday cake with chocolate and caramel recipe

Birthday cake with chocolate and caramel recipe

The cake recipe is sponsored by MyMan.ro , an online gift shop for men.

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