For the topping
3 cups of granulated sugar
6 cups of heavy cream
1 tablespoon of bourbon (whiskey) or whisky
For the cake dough (must be repeated twice)
100g of mild chocolate, grated
2 1/4 cups of all-purpose flour
2 tablespoons of cocoa powder
2 tablespoons of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter, at room temperature
2 1/2 cups of brown sugar, sifted and packed into the measuring cup
4 large eggs
3/4 cup of heavy cream mixed with 1 tablespoon of lemon juice
1 1/2 tablespoons of vanilla extract
8 tablespoons of bourbon (whiskey) or whisky
For the topping
3 cups of granulated sugar
6 cups of heavy cream
1 tablespoon of bourbon (whiskey) or whisky
For the cake dough (must be repeated twice)
100g of mild chocolate, grated
2 1/4 cups of all-purpose flour
2 tablespoons of cocoa powder
2 tablespoons of baking soda
1/2 teaspoon of salt
1/2 cup of unsalted butter, at room temperature
2 1/2 cups of brown sugar, sifted and packed into the measuring cup
4 large eggs
3/4 cup of heavy cream mixed with 1 tablespoon of lemon juice
1 1/2 tablespoons of vanilla extract
8 tablespoons of bourbon (whiskey) or whisky
Prepare the topping: In a large saucepan, combine the granulated sugar and 1 cup of water
Bring to medium heat until the sugar dissolves
Increase the heat and let the mixture come to a boil, then reduce the heat to medium-low and simmer until the caramel turns golden brown
Add the heavy cream (the mixture will bubble vigorously), stirring occasionally, until it forms a smooth sauce
Stir in the remaining heavy cream and cook for an additional 2-3 minutes or until the caramel has thickened slightly
Let cool completely before refrigerating for at least 1 day
Make the cake dough: Preheat the oven to 350°F (180°C)
Grease a 30cm-diameter mold with butter and dust with flour, tapping out any excess. Reserve
Melt the grated chocolate over a double boiler until smooth
Let cool slightly before proceeding
Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl
In a separate mixing bowl, beat the unsalted butter until it's light and fluffy, then gradually add the brown sugar and beat until well combined
Add the eggs one at a time, beating after each addition
Gradually alternate adding the dry ingredients with the heavy cream, starting and ending with the dry ingredients
Beat in the melted chocolate, vanilla extract, and boiling water
Pour the batter into the prepared mold and bake for 30 minutes or until a toothpick inserted into the center comes out clean
Let cool for 10 minutes before removing from the mold and cooling completely
Repeat the recipe if desired, wrapping each cooled cake in plastic wrap and refrigerating for at least 2 days before serving
To assemble: Cut each cooled cake in half horizontally and brush one side with bourbon (whisky)
Spread 1 cup of caramel cream on top
Repeat this process three more times, ending with the final layer
Cover the last layer and brush with the remaining bourbon
Spread the topping evenly over the top and sides of the cake
Let set for at least 30 minutes before serving
Per serving: approximately 515 calories.
