Ingredients: ( for 16 slices)
For the sponge:
220g softened unsalted butter
1 cup granulated sugar
4 large eggs
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
For the chocolate buttercream layer:
220 g chopped semisweet dark chocolate (60%)
50g chopped dark chocolate (min. 80%)
450g (4 sticks)softened unsalted butter,
5 large egg whites
1 cup granulated sugar
For the caramel glaze:
2/3 cup sugar
1/3 cup water
Method:
For the sponge: Preheat the oven to 180 °C. Beat the softened butter and sugar together until light and fluffy in a large bowl. Add the eggs one by one, then flour and vanilla until it becomes smooth. Grease seven (9inch, 23cm) cake tins all over with butter (or bake as many layers at the same time as many cake tins (9 inch) you have). Bake for 7 minutes or until edges are slightly brown.
For the chocolate buttercream layer:
Smash up the chocolate and melt it in a heatproof bowl over a pan of lightly simmering water until smooth and then set aside. In a large bowl, beat the butter on low heat for 2 minutes, then on medium heat for 3 minutes and finally on high heat for 5 minutes. Place egg whites and sugar in a heatproof bowl over a pan of gently simmering water. Using an electric hand whisk at high speed until it gets ready. Mix the melted chocolate into the butter, then combine with the egg whites. Refrigerate until it becomes spreadable. Place 1 layer on a serving plate and spread out 1/8 of filling. Repeat this until you have the last layer. Use the rest of the filling to cover the side of the cake.
For the caramel glaze:
Place the sugar and water in a saucepan over medium heat, stirring constantly, cook until it boils and gets golden brown. Remove form heat and use immediately, pour it over on the top layer. With a knife quickly mark the glaze into 16 slices do not cut all the way through.
