Chocolate Celebration Cake

• Main Ingredient: Sugar
• Prep Time: 1 hr 20 mins
• Cook Time: 1 hr 45 mins
• Serves: 6-8
• Recipe by: Le Creuset

Layers of rich, moist chocolate cake are perfectly complemented by a luscious whipped salted caramel filling, adding a delightful balance of sweet and salty flavours. This show-stopping dessert is not only a feast for the taste buds but also a visual delight, making it the perfect centrepiece for your next celebration.

Method

1. Preheat your oven to 180°C/356°F/Gas Mark 4
2. To make the Chocolate Cake, grease and line the bases and sides of three Le Creuset Non-Stick Springform 24 cm Tins. Place the caster sugar, canola oil, and eggs in the bowl of a stand mixer fitted with the whisk attachment and whisk well until pale and thickened.
3. In a separate bowl, sift together the dry ingredients and then give them a quick whisk to mix them well.
4. Add the dry ingredients to the wet and whisk on low speed until combined. Add the milk and whisk until combined. Finally, add the boiling water or coffee and mix again, just combining until you have a smooth batter.
5. Divide the batter into your lined cake tins and bake for 60 minutes or until a skewer inserted comes out clean. Allow the cakes to cool in the tins for 20 minutes. Remove and wrap the sponges in cling film while they are still warm. This will keep the sponges moist and soft.
6. To make the Whipped Salted Caramel and Vanilla Bean Swiss Meringue Buttercream, place a Le Creuset 3-ply Stainless Steel 24cm Casserole on the stove over medium heat. Full a quarter of the way with water. Bring to a simmer.
7. Add the egg whites and sugar to a Le Creuset Stainless Steel 27cm Mixing Bowl or glass bowl. Whisk until combined. Place the bowl over the simmering pot of water, making sure the water doesn’t come into direct contact with the bottom of the bowl. Using a spatula, mix every few minutes, scraping down the sides of the bowl as you go.
8. Heat the egg whites and sugar until the mixture reaches 71°C or until you feel the mixture between two fingers and no longer feel the graininess of the sugar. This should take about 10 minutes or so. Remove the bowl from the heat and wipe underneath it with a dry cloth to remove any moisture. Pour the mixture into the bowl of an electric stand mixer and fit the whisk attachment.
9. Whisk on high for 20 minutes or so until the meringue is thick and glossy and the bowl is cool to the touch. Replace the whisk attachment with the paddle attachment and add all the butter. Beat on high for 5 minutes until all the butter is incorporated and the icing is smooth and glossy. Don’t be afraid to overmix. Lastly, add the vanilla and mix.
10. To make the Dried Flowers, place 1 sheet of paper towel on top of a large sheet of baking paper. Then, place another layer of paper towel on top of the flowers and fold the baking paper over the paper towel like a book. Place in the microwave for 30-second blasts until the flowers are crisp and dry. Repeat with the remaining flowers. Store in an airtight container.
11. To decorate the cake, place one sponge layer onto a Le Creuset Cake Stand and scoop one-third of the whipped salted caramel onto the sponge. Smooth the caramel over the surface of the sponge with a palette knife. Place the second layer on top and repeat the process with the last two layers. Ice the entire cake with a thin layer of icing (naked layer or crumb coat).
12. Place the cake in the fridge to chill for 30 minutes. Remove and ice a final layer of icing on the cake, smoothing the edges and top. Chill in the fridge for another 30 minutes. After chilling, arrange the dried flowers around the sides and on top of the cake and serve at room temperature.