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To prepare cake: Preheat oven to 325°. Butter three 8-inch round cake pans. Line the bottom of each with parchment paper, and butter the parchment. Dust with flour and knock out the excess. Combine cocoa powder, hot water, and sour cream. Set aside to cool. Sift flour, baking power, baking soda, and salt together. Set aside. Using an electric mixer, beat butter and shortening on medium speed until ribbon-like, about 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla and mix well. Scrape down sides of bowl and mix again for 30 seconds. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture. Divide batter evenly among prepared pans and smooth the tops. Bake 35-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center of each cake comes out clean. Cool cakes in pans for 20 minutes on wire racks. Remove from pans and let cool completely. Remove parchment paper. To Prepare the Salted Caramel: In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. Be careful not to let the cream burn. In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat about 6-8 minutes, until an instant-read thermometer reads 350°. Remove from heat and let cool for 1 minute. Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then transfer to an airtight container and refrigerate until time to assemble the cake. To Prepare the Caramel Ganache: Put the chocolate in a large heatproof bowl and set aside. Bring the cream to a simmer over very low heat. Make sure cream does not burn. In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook ove
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Achievable elevated desserts — laminated doughs, cakes, custards
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Ceramic mechanism grinds wet and dry salt without corroding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Achievable elevated desserts — laminated doughs, cakes, custards
Unrefined whole cane sugar — Indian sweets, chai, payasam
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Ceramic mechanism grinds wet and dry salt without corroding