Smooth Caramel Cake with Chocolate Rocher Glaze
Indulge in this luxurious Smooth Caramel Cake, featuring a moist marbled sponge with a rich caramel core and a decadent Chocolate Rocher glaze. Perfect for any special occasion, this cake combines the sweetness of caramel with the crunch of praline or almond slivers for a delightful texture contrast.
Ingredients
Smooth Caramel
- 160 g sugar
- 30 g glucose
- 300 g very hot 30% liquid cream
- 1 piece vanilla pod
- Pinch of salt
- 70 g butter
Cake
- 180 g sugar
- 4 eggs
- 250 g butter, melted and cooled
- 70 g milk
- 300 g flour
- 10 g baking powder
- 10 g unsweetened cocoa
- 1 piece vanilla pod
Soaking Syrup
- 50 g sugar
- 100 g water
Glacage Rocher
- 300 g milk chocolate
- 50 g neutral oil
- Praline or almond slivers
Instructions
Prepare the Smooth Caramel
- Heat the sugar and glucose in a saucepan over medium heat until the sugar melts and turns amber.
- Gradually add the very hot cream and the vanilla pod while whisking continuously.
- Stir in a pinch of salt and the butter until smooth.
- Set aside to cool and refrigerate overnight.
Bake the Cake
- Preheat the oven to 180°C (350°F).
- In a bowl, whisk together the sugar and eggs until light and fluffy.
- Add the milk and cooled melted butter to the mixture.
- Gently fold in the flour and baking powder.
- Divide the batter into two portions. In one, add the unsweetened cocoa, and in the other, the seeds from the vanilla pod.
- Alternate spooning the two batters into a greased mold to create a marbled effect.
- Bake for 30–35 minutes, or until a toothpick comes out clean. Let the cake cool in the mold.
Prepare the Soaking Syrup
- Bring the water and sugar to a boil in a saucepan until the sugar dissolves completely.
- Pour the syrup over the cake while it’s still in the mold to soak.
Freeze the Cake and Add Caramel
- Carefully unmold the soaked cake and wrap it in cling film.
- Place the cake in the freezer for 4 hours.
- After freezing, pipe the prepared caramel into the center of the cake.
- Return to the freezer for an additional 2 hours.
Prepare the Glacage Rocher
- Melt the milk chocolate in a bain-marie (double boiler).
- Once melted, remove from heat and stir in the oil and praline or almond slivers.
- Let the mixture cool to 35°C before glazing the cake.
Glaze the Cake
- Pour the Rocher glaze over the frozen cake, ensuring it is fully coated.
- Let it set before serving.
Notes
- Ensure the caramel is prepared a day before to allow it to cool properly.
- The cake needs a total of 6 hours of freezing for the best results.
- Let the Rocher glaze cool to 35°C before applying to avoid melting the cake.