Ixta’s Cinnamon Cream and Maple Caramel Layer Cake with Maldon Chocolate Shards Recipe

For the chocolate ganache:

Melt the chocolate and cream over a pan of gently simmering water. Stir in a good pinch of Maldon Sea Salt. Set aside to cool.

For the miso caramel:

Add all the ingredients to a medium saucepan and place on a medium heat. Cook for about 6 minutes, whisking continuously; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and set aside until completely cool.

For the cinnamon and coffee cream:

Add all the ingredients to a large bowl and mix, just until everything comes together. Do not overmix or you’ll split the cream.

Method:

1. Line a 20cm square cake tin with two layers of cling film. Spoon half the cream into the tin, then smooth the surface with the back of a spoon. Spoon over each of the cooled melted chocolate and cooled caramel and then swirl together.
2. Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
3. Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
4. Cover with cling film and chill overnight.
5. Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
6. Prepare a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the tray and quickly spread the chocolate out with a spatula. Leave to cool for a few minutes, then sprinkle generously with coffee grounds and Maldon Sea Salt. Transfer the paper to a large, flat tray that will fit in your fridge. Refrigerate until completely cool and set, about 2 hours.
7. Flip the set cake onto a large platter. Dust with cocoa powder and spritz with gold dust. Break the chocolate into random shards, then stud the cake with the shards as part of the decoration.