An ode to cake (and a recipe)

In illustration you've missed it , I'm really fond of cakes. So fond that I've made a mass exclusively dedicated to them. And inwards illustration you lot didn't know , that mass is beingness translated into English linguistic communication , High German in addition to French equally nosotros verbalise (and it already exists inwards Dutch in addition to Finnish , in addition to Swedish of course). I'm thus excited! I can't believe all of this is genuinely happening.

Anyway , I idea I'd dedicate this shipping service exclusively to cakes too. They're beautiful , versatile , fun in addition to delicious (well , most of them!) in addition to they choose a especial house inwards my heart.
Here are only about of the cakes I've made throughout the years (note that none of these cakes are from my book!). I'm non going to permit you lot larn empty handed though. Of flat not. I've posted the recipe for my favorite chocolate cake (which IS from my book). Yay!

Chocolate cake amongst dulce de leche in addition to body of body of water salt

This recipe comes from my mass Lomelinos tårtor (aka Lomelino's cakes) , amongst the improver of dulce de leche in addition to body of body of water tabular array salt (which you lot tin omit if you lot desire to , of course!). My advice is that you lot purchase railroad train made dulce de leche to salve yourself a few hours of baking. I've made this recipe likely 50 times or to a greater extent than thus I tin guarantee that it works. It genuinely is my go-to recipe in addition to it's such a crowd pleaser (literally , since this is the cake I e'er convey when going to mass fairs in addition to exhibitions , people honey it)! I promise you'll honey it too!

Chocolate cake
75 g butter
450 ml all operate flour (270 grams)
150 ml cocoa pulverisation (60 grams)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
375 ml granulated saccharide (360 grams)
2 medium eggs
225 ml milk (a niggling less than 1 cup)
150 ml rigid java , espresso or boiling H2O (2.5/4 cup)

Chocolate espresso frosting
200 g night chocolate (70 %) , chopped
300 g softened butter
150 ml cocoa pulverisation (60 grams)
1/2 tsp vanilla pulverisation or seeds from 1 vanilla pod , or 2 tsp vanilla extract
4 tbsp espresso , rigid java or 4 tbsp cream (for those of you lot who abhor coffee!)
350 – 400 ml powdered saccharide (210-270 grams)

Filling
150 ml dulce de leche (2.5/4 cup)
Sea salt

Instructions
Chocolate cake
Heat oven to 175°C/350°F.
Butter in addition to flour ii 15cm/6 inch baking pan. Melt the butter in addition to permit it cool.
Sift flour , cocoa pulverisation , baking pulverisation in addition to baking soda into a large bowl. Add remaining ingredients in addition to trounce until batter is smooth.
Divide evenly betwixt the ii pans. Bake for 30-35 minutes or until a cake tester comes out clean. Let cool inwards pan for xv minutes , thus invert onto a wire cooling rack until completely cool.

Chocolate espresso frosting
Melt chocolate inwards a double boiler or inwards a microwave oven. Let cool to room temperature. Meanwhile , trounce butter until low-cal in addition to fluffy. Add powdered saccharide in addition to cocoa pulverisation , niggling past times niggling , in addition to trounce until frosting is smooth. Beat inwards melted chocolate in addition to vanilla. Add espresso , java or cream in addition to trounce until smoothen in addition to shiny.

Assembly
If cakes are rounded on give , fifty-fifty out amongst a knife. Cut both cake layers inwards one-half using a abrupt serrated knife (you'll cease upward amongst 4 thinner layers). Put the origin layer on a cake board or a cake stand. Spread dulce de leche on the origin layer , thus spread a layer of frosting on top. Sprinkle amongst only about body of body of water salt. Add the adjacent layer in addition to repeat until you've used all layers.
Spread a sparse layer of frosting (this is the crumb coating layer , to fit all the crumbs inwards place) using an off laid spatula. Put the cake inwards the refrigerator for almost xx minutes or until the origin layer of frosting has firmed upward a fleck (leave the bowl of frosting inwards room temperature). Spread the remaining frosting on the cakes until fairly even. It doesn't choose to last perfect since we're making a blueprint inwards this cake.

Making the swirly pattern
Put the cake on a spinning cake decorating stand upward if you lot choose one. If non , pose it on a smoothen surface thus you lot are able to spin the cake easily. Spin the stand upward acre you lot fit a spatula or a spoon against the frosting (don't pose equally good much pull per unit of measurement area on it!). Sprinkle only about body of body of water tabular array salt on top.