TRIPLE CHOCOLATE CAKE WITH CARAMEL
Ingredients
5 cups of flour
1 teaspoon salt
4 teaspoons of baking powder
1 cup of butter
2 cups of sugar
1 cup of oil
2 San Juan Eggs
2 teaspoons liquid vanilla
1 cup of milk
1/2 cups dark chocolate
1/3 cups of cocoa
1/2 cups of chocolate, milk
1/2 cups of white chocolate
2 cups butter, at room temperature, for the butter cream
1 cup icing sugar, for the butter cream
1 cup sugar, for the sauce
1/4 cups Water, for the sauce
1 tablespoon lemon juice, for the sauce
2 tablespoons butter, for the sauce
3/4 cups sour cream, for the sauce
meringue, to decorate
enough icing sugar, to decorate
instructions:
For the cake, beat the butter, sugar and add the oil little by little until it is completely integrated.
Mix flour, salt, and baking powder and add to butter; add the egg, vanilla and milk alternating with the flour mixture until finished.
Divide the shake into 3 equal parts and mix the dark chocolate with the cocoa, and the milk chocolate with the white chocolate.
Add the batter to different molds and bake at 180 °C for 25 minutes. Remove from the oven and cool. Booking.
For the butter cream, beat the butter with the icing sugar until you get a smooth cream. Booking.
For the caramel sauce, heat the sugar in a saucepan over medium heat, add the water and lemon juice, cook until it forms a golden caramel, add the butter and mix; add the cream and mix perfectly until the sugar dissolves, remove from the heat and cool until it reaches a temperature of 20 °C. Booking.
On a table, cut the biscuits in half and reserve.
To form the cake, place the dark chocolate cake divided in two on the bottom, then the milk chocolate cake and finally the white chocolate cake.
Fill each layer with the buttercream and cover the cake with it. Refrigerate a few minutes.
Decorate the cake with the caramel sauce, the meringues and a little icing sugar.
