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Walnut Caramel Mirror Cake ππ°
Walnut Caramel Mirror Cake ππ°
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 3 hours 30 minutes | Kcal: 380 kcal | Servings: 12 servings
Ingredients
For the Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) milk
- 1 tsp vanilla extract
- 1 cup (100g) walnuts, chopped
For the Caramel Mirror Glaze:
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) water
- 1/2 cup (120ml) heavy cream
- 1/4 cup (55g) unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
- 5 gelatin sheets or 2 tbsp (14g) powdered gelatin
- 1/4 cup (60ml) water
For the Mirror Glaze Decoration:
- 6 oz (170g) dark chocolate, chopped
- 1/2 cup (120ml) heavy cream
- 2 tbsp (30g) unsalted butter
Directions
- Preheat the oven to 350Β°F (175Β°C). Grease and flour a 9-inch (23cm) round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and vanilla extract, beginning and ending with the dry ingredients. Stir in the chopped walnuts.
- Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely.
- To make the caramel mirror glaze, place the sugar and water in a saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved. Increase the heat to high and cook without stirring until the mixture turns a deep amber color, about 5-7 minutes. Remove from heat and carefully stir in the heavy cream, butter, vanilla extract, and salt until smooth. Set aside to cool slightly.
- Bloom the gelatin sheets by soaking them in cold water for about 5 minutes. Squeeze out any excess water and stir the gelatin into 1/4 cup of water until dissolved. Stir the gelatin mixture into the caramel sauce until well combined.
- Place the cooled cake on a wire rack set over a baking sheet. Pour the caramel mirror glaze over the cake, allowing it to drip down the sides. Refrigerate for at least 2 hours, or until set.
- To make the mirror glaze decoration, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 1 minute. Add the butter and stir until the mixture is smooth and glossy.
- Remove the cake from the refrigerator and pour the mirror glaze over the top, allowing it to drip down the sides. Use a spatula to spread the glaze evenly. Refrigerate for another 30 minutes, or until the glaze is set.
