2 3/4 cups all-purpose flour
11/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
3/4 cup hot water
2 1/4 cups sugar
9 ounces unsalted butter, softened
4 large eggs
3/4 cup buttermilk
2 tablespoons vegetable oil
1 tablespoon vanilla extract
Caramel Cream Center, recipe follows
Ganache, recipe follows
Prepared blue rock sugar, for garnish
6 ounces egg whites, from about 5 whole eggs
1/3 cup sugar
12 ounces to 1 pound unsalted butter, softened and cut into small pieces
1/2 teaspoon vanilla extract
1 batch Agave Caramel Sauce, recipe follows
1/2 cup water
1 ounce sugar (2 tablespoons)
1 1/2 teaspoons light agave nectar
5 ounces cream
2 tablespoons unsalted butter, softened
1/4 teaspoon vanilla extract
3 cups heavy cream
24 ounces bittersweet chocolate chips (recommended: Ghirardelli 60% cocoa bittersweet chocolate chips)
Ice bath, in shallow bowl
The yield for the Caramel Cream Center is more than needed. The extra can be used as frosting or frozen for up to 3 months. Thaw at room temperature and stir, before using.
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