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@lalakedua12: #WHITENOWAffiliateCompetition @Closeup Indonesia

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Sunday 11 October 2026 11:48:57 GMT
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Ingredients 1. Chocolate Cake Layers * 2 cups all-purpose flour * 2 cups granulated sugar * ¾ cup unsweetened Dutch-process cocoa powder * 2 tsp baking powder * 1 ½ tsp baking soda * 1 tsp fine salt * 2 large eggs, room temperature * 1 cup whole milk or buttermilk, room temperature * ½ cup vegetable or canola oil * 2 tsp vanilla extract * 1 cup freshly brewed hot coffee (or boiling water with 1 tbsp instant espresso powder) Salted Caramel Filling & Drizzle * 1 cup granulated sugar * 6 tbsp unsalted butter, cubed, at room temperature * ½ cup heavy cream, room temperature * 1 tsp fine sea salt or flaky sea salt * 1 tsp vanilla extract Chocolate Ganache Coating * 225g high-quality dark or semi-sweet chocolate, finely chopped * 1 cup heavy whipping cream * 2 tbsp unsalted butter, room temperature Garnish * Flaky sea salt * Cocoa nibs or finely chopped dark chocolate pieces Instructions Step 1: Make the Homemade Salted Caramel * In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or silicone spatula. The sugar will form clumps and eventually melt into an amber-colored liquid (about 8–10 minutes). * Once fully melted, carefully add the cubed butter. Stir constantly until melted and combined. (Be careful as it will bubble up violently). * Slowly pour in the heavy cream while stirring continuously. Allow the mixture to boil for 1 minute. * Remove from heat and stir in the fine sea salt and vanilla extract. * Pour into a heat-safe glass jar and let cool completely at room temperature. It will thicken as it cools. Step 2: Bake the Chocolate Cake * Prep: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. * Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. * Wet Ingredients: Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for about 2 minutes until fully combined. * Add Coffee: Reduce speed to low and gradually mix in the hot coffee. The batter will be very thin, but this guarantees a moist texture. * Bake: Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. * Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling. Step 3: Make the Chocolate Ganache * Place the chopped chocolate and butter in a heatproof bowl. * Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not bring to a full boil). * Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate. * Whisk gently starting from the center outward until smooth, glossy, and completely melted. Let it sit at room temperature for 15–20 minutes until it reaches a spreadable, drip-friendly consistency. Step 4: Assembly * First Layer: Level the cake tops with a serrated knife if needed. Place the first cake layer on a serving platter or cake board. * Caramel Filling: Spread a generous layer of cooled salted caramel over the top, leaving a small border around the edge so it doesn't spill over too quickly. * Repeat: Top with the second cake layer, repeat with another layer of caramel filling, and place the final cake layer bottom-side up on top. * Ganache Coating: Pour the smooth chocolate ganache over the top of the cake, using an offset spatula to spread it gently to the edges, allowing it to drip down the sides in luscious streams. Cover the sides smoothly if desired. Step 5: Final Touches * Warm any remaining salted caramel slightly and drizzle generously across the top of the cake, letting it pool down the sides over the ganache. * Sprinkle the top with flaky sea salt and chopped chocolate or cocoa nibs for a subtle crunch and contrast. * Slice with a warm knife and serve! #dessertideas #foryou #baking #chocolate #EasyRecipe
Ingredients 1. Chocolate Cake Layers * 2 cups all-purpose flour * 2 cups granulated sugar * ¾ cup unsweetened Dutch-process cocoa powder * 2 tsp baking powder * 1 ½ tsp baking soda * 1 tsp fine salt * 2 large eggs, room temperature * 1 cup whole milk or buttermilk, room temperature * ½ cup vegetable or canola oil * 2 tsp vanilla extract * 1 cup freshly brewed hot coffee (or boiling water with 1 tbsp instant espresso powder) Salted Caramel Filling & Drizzle * 1 cup granulated sugar * 6 tbsp unsalted butter, cubed, at room temperature * ½ cup heavy cream, room temperature * 1 tsp fine sea salt or flaky sea salt * 1 tsp vanilla extract Chocolate Ganache Coating * 225g high-quality dark or semi-sweet chocolate, finely chopped * 1 cup heavy whipping cream * 2 tbsp unsalted butter, room temperature Garnish * Flaky sea salt * Cocoa nibs or finely chopped dark chocolate pieces Instructions Step 1: Make the Homemade Salted Caramel * In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or silicone spatula. The sugar will form clumps and eventually melt into an amber-colored liquid (about 8–10 minutes). * Once fully melted, carefully add the cubed butter. Stir constantly until melted and combined. (Be careful as it will bubble up violently). * Slowly pour in the heavy cream while stirring continuously. Allow the mixture to boil for 1 minute. * Remove from heat and stir in the fine sea salt and vanilla extract. * Pour into a heat-safe glass jar and let cool completely at room temperature. It will thicken as it cools. Step 2: Bake the Chocolate Cake * Prep: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper. * Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. * Wet Ingredients: Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for about 2 minutes until fully combined. * Add Coffee: Reduce speed to low and gradually mix in the hot coffee. The batter will be very thin, but this guarantees a moist texture. * Bake: Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. * Cool: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before assembling. Step 3: Make the Chocolate Ganache * Place the chopped chocolate and butter in a heatproof bowl. * Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not bring to a full boil). * Pour the hot cream over the chocolate. Let it sit undisturbed for 5 minutes to melt the chocolate. * Whisk gently starting from the center outward until smooth, glossy, and completely melted. Let it sit at room temperature for 15–20 minutes until it reaches a spreadable, drip-friendly consistency. Step 4: Assembly * First Layer: Level the cake tops with a serrated knife if needed. Place the first cake layer on a serving platter or cake board. * Caramel Filling: Spread a generous layer of cooled salted caramel over the top, leaving a small border around the edge so it doesn't spill over too quickly. * Repeat: Top with the second cake layer, repeat with another layer of caramel filling, and place the final cake layer bottom-side up on top. * Ganache Coating: Pour the smooth chocolate ganache over the top of the cake, using an offset spatula to spread it gently to the edges, allowing it to drip down the sides in luscious streams. Cover the sides smoothly if desired. Step 5: Final Touches * Warm any remaining salted caramel slightly and drizzle generously across the top of the cake, letting it pool down the sides over the ganache. * Sprinkle the top with flaky sea salt and chopped chocolate or cocoa nibs for a subtle crunch and contrast. * Slice with a warm knife and serve! #dessertideas #foryou #baking #chocolate #EasyRecipe

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