Cake thirty - three NIght & Day

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This is a cake you cannot make in 5 minutes which doesn’t mean you need a special expertise but the point is you need time to prepare the cakes, the cream, and the icing and must calculate some waiting time before you can assemble and decorate it. Anyway it’s defintely worth your time and patience!

It’s a cake for special occasions, the last time I made it it was for my son’s birthday and it was a success! I personally like the matching of chocolate, mascarpone and chocolate ganache and but the caramel icing is the winning touch.

Chocolate cake  

25 g cocoa powder

250 g butter, softened

200 g dark brown sugar

2 eggs

1 tbs golden syrup

185 g self-raising flour

125 ml milk 

Beat cocoa, butter, brown sugar, eggs, golden syrup, flour and milk with electric mixer on a low speed until combined, then increase speed to medium and beat until mixture has changed in colour.

Line a deep 20cm-round cake pan with baking paper.  Pour mixture into pan. Bake at 180° about one hour. Stand cake 10 minutes, then turn, top-side up, onto a plate to cool for about one hour.

Mascarpone Cream

250 g mascarpone cheese

300 ml thickened cream 

Whisk mascarpone and cream in a small bowl until soft peaks form.

Chocolate ganache

300g dark chocolate, chopped coarsely

250 ml cream

Combine chocolate and cream in a small saucepan. Stir over low heat until smooth

Caramel icing 

60g butter 

100g dark brown sugar

60 ml milk

240 g icing sugar

Heat butter,brown sugar and milk in small saucepan, stirring constantly, without boiling. until sugar dissolve. Remove from heat. Add icing sugar and stir until smooth. 

Assembling cake

Using a large knife, split cake into three layers. Center one layer on serving plate. Spread with a third of the mascarpone cream and a third of the caramel icing. Put second layer on top, spread with half of the chocolate ganache, a third of the mascarpone cream and of the caramel icing, the rest of the chocolate ganache. Top with remaining cake layer. Cover top with remaining mascarpone cream and drizzle with remaining caramel icing. Refrigerate about 1 hour. 

Also visit: http://time-for-a-cake.blogspot.it/2014/01/cake-thirty-three.html