Dvobojka * Two in one Chocolate , Madera Cake

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Pravili smo tortu za jednu devojčicu, koja mnogo voli torte ali zaćudo a i zašto da ne preferira maderu nad čokoladom. Kako smo znali da druga deca koja su pozvana vole više čokoladu , napravljena 
je ova dvobojka. I svi su bili zadovoljni! Kad su u pitanju dečija slavlja, nema tu mnogo fotografisanja ali eto uspela sam uhvatiti jedan momenat :)

Sastojci

Za čokoladnu koru

3  šolje brašna
2 šolje šećera
1½ kašičice ekstrakta vanile
¾ šolje kakao prah
2 kašičice sode bikarbone , prosejano
200g putera , omekšalog
1 šolja mleka ili nezaslađen jogurt
3 velika jaja
1 kašičica sode bikarbone
1 kašičica praška za pecivo

Priprema

Zagrejte rernu na 160 ° C ventilatora bake . Podmazati pleh  30cm - prečnika Namastiti i staviti na dno pek papir papirom za pečenje .
Stavite sve sastojke  u činiju , električnim mikserom il iručno  mešati dok se sastojci sjedine  . Sipati u pripremljenpleh i izravnati vrh. Pecite 1 sat .  Ostavite da se ohladi u plehu. 

Za Maderu

Recept sam postavljala već ovde

Za karamel sos

200 g putera
¾ šolje tamno braon šećera ( možete da koristite beli šećer+ , ali sos će biti malo svetlije boje )
½ šolje slatke pavlake
1 kašičica vanile ili vanila krem
prstohvat morske soli

Istopite puter u  na umerenoj temperaturii . Dodajte smeđi šećer i umutiti energično da se kombinuju .
Dodaj pavlaku . Dovesti do ključanja , zatim smanjiti na nisko.  Kuvati 5 minuta , mešajući često . Dodajte vanilu i prstohvat morske soli . Mešati dok se kombinuje.  Mešavina se zgusnuti, kako se hladi . 

Za Ganaš

500 ml pavlake

500 g tamne čokolade za kuvanje

500ml pavlake
500g tamne čokolade 
Sipajte pavlaku u šerpu i zagrejte dok ne bude gotovo , ali ne sasvim da proključa . Znaćeš da je dovoljno kada mehurići počinju da se formiraju oko ivice šerpe . Skinuti sa vatre i dodati čokoladu .Ostaviti 2 minuta , zatim mešati dok se čokolada potpuno istopila u pavlaci . Umutiti dok postane glatka i sjajna .

Kada ste gotovi sa pripremom svih sastojaka, filujete i premažete Ganašom

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 Two in one Chocolate Madera Cake

Chocolate cake

• 3 cups self-raising flour
• 2 cups sugar
• 1½ tsp vanilla extract
• ¾ cup cocoa powder
• 2 tsp baking soda, sifted
• 200g butter, softened
• 1 cup milk or unsweetened yoghurt
• 
  

Create

Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper.

Place all ingredients except  in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it unsliced.

When you are ready to ice the cake, slather chilled Chocolate Ganache over

Madera

Posted recipe before , you can find it here

Caramel Sauce

• 1 stick butter, 4 ounces
• ¾ cup dark brown sugar (you can use light brown sugar too, but the sauce will be a bit lighter in color)
• ½ cup whipping or heavy cream
• 1 teaspoon vanilla or vanilla bean paste
• a pinch of sea salt

INSTRUCTIONS

1. Melt butter in a medium sauce pan over medium heat. Add brown sugar and whisk vigorously to combine.
2. Add cream. Bring to a boil, then reduce to a low simmer and cook for 5 minutes, stirring frequently. Add vanilla and a pinch of sea salt. Stir until combined. Serve warm or allow to cool. Stir vigorously, then store in refrigerator. Mixture will thicken as it cools. After refrigeration, warm slightly in the microwave or on the stovetop.

Ganache

• 500ml cream
• 500g dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana), chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. You’ll know it’s ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it won’t come together, but it will.

If you’re not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When you’re ready to serve it, gently warm in a pot or microwave to soften.

All that remains is to assemble and tuck in!!