Umami Crunch Chocolate Cake

Name: Umami Crunch Chocolate Cake
Ingredients: 1 3/4 cup all purpose flour (210 g); 2 cups white sugar (480 g); 3/4 cup cocoa powder (42 g); 2 tsp baking soda (6 g); 1 tsp baking powder (3 g); 1 tsp salt (6 g); 2 pcs large eggs; 1/2 cup NESTLÉ® Fresh Milk (125 ml); 1/2 cup NESTLÉ® All Purpose Cream (125 ml); 1 tbsp vinegar (15 ml); 1 tbsp NESCAFÉ® Gold (15 g); 1 cup hot water (250 ml); 1/2 cup vegetable oil (125 ml); 1 tsp vanilla (5 ml); 1 cup semisweet / bittersweet chocolate (170 g); 2 tbsp salted butter (28 g); 1 1/4 cups NESTLÉ® All Purpose Cream (312 g); 2 cups white sugar; 1 cup NESTLÉ® All Purpose Cream (250 ml); 1 cup Water (250 ml); 1.5 tbsp MAGGI® Professional Magic Sarap (12 g); 1 cup KITKAT® Spread (320 g)

Number of servings

12

Moist chocolate layers, KITKAT^® Spread filing, whipped chocolate ganach

Ingredients

Cake

1 3/4 cup all purpose flour (210 g)
2 cups white sugar (480 g)
3/4 cup cocoa powder (42 g)
2 tsp baking soda (6 g)
1 tsp baking powder (3 g)
1 tsp salt (6 g)
2 pcs large eggs

Buttermilk

1/2 cup NESTLÉ® Fresh Milk (125 ml)
1/2 cup NESTLÉ® All Purpose Cream (125 ml)
1 tbsp vinegar (15 ml)

1 tbsp NESCAFÉ® Gold (15 g)
1 cup hot water (250 ml)
1/2 cup vegetable oil (125 ml)
1 tsp vanilla (5 ml)

Chocolate Ganache

1 cup semisweet / bittersweet chocolate (170 g)
2 tbsp salted butter (28 g)
1 1/4 cups NESTLÉ® All Purpose Cream (312 g)

Umami Caramel

2 cups white sugar
1 cup NESTLÉ® All Purpose Cream (250 ml)
1 cup Water (250 ml)
1.5 tbsp MAGGI® Professional Magic Sarap (12 g)

1 cup KITKAT® Spread (320 g)

Preparation

1

Preheat oven to 350 deg F.
2

Prepare Cake: Make buttermilk by combining the NESTLÉ® Fresh Milk, NESTLÉ® All Purpose Cream, and vinegar. Mix and set aside. In a bowl, mix sugar, flour, cocoa, baking powder, and salt. Sift 3x. Set aside. In another mixing bowl, add eggs, prepared buttermilk, coffee, oil and vanilla. Add the dry ingredients in thirds and mix well until batter is smooth. Pour into 3–9-inch round round cake pans (greased and floured). Bake for 30-40 minutes or until cake tester comes out clean. Let cool.
3

Chocolate Ganche: Place the chopped chocolate and butter in a bowl. In a thick bottomed pan, gently heat the NESTLÉ® All Purpose Cream. Pour the scalded cream over the chocolate and butter. Stir until chocolate melts and turns smooth. Chill for 1 hour or until set. Whip using an electric mixer until double in volume and fluffy.
4

Umami Caramel: In a thick bottomed saucepan, combine the sugar and the water and over low heat, cook the sugar until it is dissolved and turns a shade of amber / brown (but not burnt). Turn off the heat and add the NESTLÉ® All Purpose Cream. Whisk quickly until the cream and sugar mixture are well combined. Bring back to low heat until the mixture is smooth and homogeneous. Add the MAGGI® Professional Magic Sarap and mix until it dissolves. Turn off heat and stir in the butter and mix until it dissolves completely. Allow the caramel to cool.
5

Assemble Cake: Arrange first layer of chocolate cake on a cake liner and top with a layer of KITKAT® Spread, around 1/4 inch thick. Cover this with 2nd layer of chocolate cake and top with another layer of KITKAT® Spread. Finally put the last layer of cake on top of the 2nd KITKAT® Spread layer and then cover with the entire cake with whipped ganache. Finally drizzle with prepared umami caramel.