Dark caramel ganache
500 g (1 lb 2 oz) good white
chocolate
5 g (⅛ oz/½ teaspoon) vanilla
paste
6 g (⅛ oz/heaped ½ teaspoon)
fine sea salt
200 g (7 oz) caster (superfine)
sugar
50 g (1¾ oz) water
400 g/ml (14 oz) cream
(35% milkfat)
50 g (1¾ oz) unsalted butter,
soft and cubed
Mascarpone whip
250 g (9 oz) mascarpone
150 g/ml (5½ oz) cream
(35% milkfat)
Divide the batter equally between the two prepared cake tins – about
700 g (1 lb 9 oz) in each – and lightly smooth the tops with an offset
spatula. Transfer to the oven and bake for 45–50 minutes until the
cakes have risen proudly. A skewer inserted into the centre should
come out clean (internal temperature is 95°C/203°F).

While the cakes bake, start the ganache so it has plenty of time to
thicken. Weigh the chocolate, vanilla and salt into a large bowl and set
aside. Read Caramel control (page 268): boil the sugar and water over
a high heat until pale golden. Drop the heat and cook until dark brown
and pluming with wisps of caramel smoke (190°C/375°F). Remove
the saucepan from the heat and add the cream carefully, protecting
yourself from spatters. Return the mixture to the heat to melt any
hardened caramel. Pour the hot caramel cream over the chocolate
and whisk slowly to melt. Cool for 5 minutes, whisking occasionally,
then add the butter cubes one by one until dissolved. Set aside at
room temperature to thicken slowly – 2 hours (or accelerate in the
fridge), stirring every so often until it reaches a softly spreadable
consistency – around 18°C (65°F).

If re-warming the ganache, it can appear oily on top. No stress, just
completely melt to hot then re-cool, whisking often.

Cool the cakes in their tins on wire racks for 8 minutes, then place
a second wire rack or baking tray over the cakes and carefully flip
them upside down. Remove the tins and paper carefully, then gently
re-invert onto the wire rack so they are top-side up again. Leave to
cool for a few hours (up to overnight, ideally) before assembling. Chill
them if you need extra layering security. While the cakes cool, make
the mascarpone whip by gently mixing the cream and mascarpone
together until it holds its form – medium peak. Give it a vigorous whip
if it is runny.

Follow Lovely layer cake-ing (page 144). On the base cake layer,
smooth one-third of the mascarpone and drizzle on around 80 g
(2¾  oz) of the ganache. Repeat this for the next layers, then place the
top layer on. Smooth enough ganache (you will have spare) thickly
over the sides and top, and use the tip of your offset spatula to kick
up a little texture on the sides, leaving the top smooth.