Decadent Nougat Chocolate Cake

Edit

Recipe's preparation

Cake

Preheat oven to 180 degrees and line three 7 inch plans with baking paper.

Place all wet ingredients into the bowl and mix 10sec/sp8

Add the dry indredients into the wet 10sec/sp6 (it will be very full but will reduce once mixed)

Pour evenly between three tins and cook in oven for 35mins (if a toothpick comes out clean, it is done). While the cake is cooking, make the marshmallow fluff and salted caramel sauce if you don't have some already done.

Allow cakes to cool in tins (while cooling make the nougat filling) then turn out and level tops if needed.

 

Marshmallow Fluff -

Place sugar, corn syrup, water and salt in bowl. Put on for 8min/Var/sp3

Remove syrup into a heat proof bowl (and cover with a towel to keep hot)

Quickly wash out bowl and dry well. Add butterfly whisk.

Place egg whites, cream of tartar salt in bowl and mix 3mins/37deg/sp3.5 until light and fluffy.

Place Thermomix on 4mins/sp4 and gradually pour the hot syrup through the lid. In the last 30seconds add the vanilla.

Use immediately or store in jars in fridge for 2 weeks.

 

Salted Caramel Sauce -

Place all ingredients in the bowl 10mins/Var/sp3

When finished, place into jars and store in fridge

Nougart Filling

Add the butter, sugar and milk to the bowl and cook for 10mins/VAR/sp2.

Add peanut butter, marshmallow fluff and vanilla mix 10sec/sp3

Add peanuts and mix10sec/sp4. Pour into another bowl and allow to cool completely (you can place in fridge to speed up this process, but stir occasionally)

Salted Buttercream Icing

Add butter, cream cheese, icing sugar and mix 2mins/sp8.

Add caramel sauce and mix 5sec/sp6.

Start assembing by placing one cake on plate, then adding half the nougat followed by a drizzle of sauce. Then the 2nd cake, the remining nougat and another drizzle of sauce, then the 3rd piece of cake. Cover the whole cake in buttercream icing and set in the fridge for minimum of an hour (I had enough icing to do a double coat)

MIlk Chocolate Ganache

Add half of chocolate and chop 5sec/sp10

Add cream then mix 4mins/50deg/sp5.

Add remaining chocolate and mix 3mins/sp6.

Pour ganache over top of the cold cake allowing it to dribble down sides (if you think it is going to be too runny, allow to stand on bench for a while until it reaches desired texture).

Place in fridge to set then drizzle over the top some more salted caramel and dress cake with chocolate leaves and peanuts. Store in fridge.