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.