This cake is actually a combo of two cakes:  Bernachon Palate D’Or and Mud Turtle Cupcakes. 

I used the bold portion (below) of each:

Bernachon - uses Chocolate Domingo Cake + Ganache (optional Sour Cream Ganache) + Chocolate Glaze
Mud Turtles - use Chocolate Domingo Cake + Ganache +  Sticky Caramel

I added salt to the cream when I heated it (to dissolve it)—well, you’re supposed to, and I forgot, so I actually stirred it into the completed caramel.

When I put the cooled caramel on the cake, I sort of had to splat it around—it was flexible, but quite al dente, and I was a bit worried that I may have overheated it and it would be too toothsome, but it worked perfectly.

I froze it for several weeks, and then brought it out for my friend’s b’day.  The cake was a huge hit! 

You can’t really see the caramel in the pic, but it’s a layer below the ganache.

I have been looking for a caramel filling and this looks super yummy!!

It’s a good one—and the perfect thickness for cake!!!  Not runny, and not chewy!

I had tried a dulce de leche but it really wasn’t the taste that I wanted.  Thanks!!

Anne, that looks awesome.  I love, love, love the chocolate domingo cake.  It is so moist.  ( would love to figure out the right proportions for wedding cakes )  This just brings it to a new level with the sour cream ganache and sticky caramel.  Out of this world!!  No wonder it was a huge hit.  I must try this combination the next time I make the chocolate domingo cake.

That looks delicious.  Thank you for sharing your creativity.  I also have been wondering what to use for a caramel for a cake combo I want to create. 

I was also wondering where the sour cream ganache was….now I know.

Thanks, everyone!  Salting the caramel makes it extra yummy, if you have a crowd of salted caramel fans!

Often, when I have leftover sour cream, I just make sour cream ganache and freeze it.  I was lucky to have enough in the freezer to frost this layer!

Anne, it looks and sounds awesome. I didn’t realize the two cakes are the same chocolate cake. Love the salt addition to the caramel. The cake sounds like a chocolate & caramel lover’s dream. I wish I could have a piece right now!

Anne in NC - 16 August 2011 08:56 PM

Thanks, everyone!  Salting the caramel makes it extra yummy, if you have a crowd of salted caramel fans!

Often, when I have leftover sour cream, I just make sour cream ganache and freeze it.  I was lucky to have enough in the freezer to frost this layer!

another tip / note to self - using leftover sour cream… Of course, I have to make certain I keep chocolate on hand

Looks yummy Anne!

Thanks, Jenn & FG!!!!!  Jenn, I have notes on all the cakes of their components and what uses the same what.  It’s quite fascinating!

I have to make certain I keep chocolate on hand

CRenee—Let me twist your arm…

Your fab looking baking successes have twisted my arm.

our fab looking baking successes have twisted my arm.

Merci, tue es tres gentie!!!
         

Oh my the name alone makes me hungry! Great combo, looks delish! I have yet to try the Domino, still! How does it compare to PAACBC?

Anne, it looks just wonderful!  I love caramel with the Domingo, such a happy pairing