Chocolate salted caramel cookie cake

Hi, I know, it's been about two years since I wrote here but life has been pretty crazy and continues to be. I finally made it here to tell you about my ideal chocolate cake. The inspiration comes from Christina Tosi's naked cakes and my love of chocolate and salted caramel. I've become a much better recipe developer and cake baker in the last few years, especially after this cake. I can't tell you how many times I've tested this cake recipe. I mean maybe over 15 times. I've worked with perfecting this eggless chocolate cake layer so that it's moist but still holds together when cutting. The cookie balls had to hold their shape even after a day of refrigeration, hence the baking powder. The ganache had to be creamy but still chocolatey, the caramel, the right shade and amount. It's just a perfect combination for a chocolate lover, an ideal birthday cake or any celebration cake. I made a giant version of this cake for my daughter's birthday and there was hardly a piece left for me at the end, it was just too popular. If you make it, please let me know what you thought of it. Enjoy! 

A few notes:

You can make the cookies a week in advance, just store them in an air-tight container.

The ganache and salted caramel can be made a day before assembly. 

The cake can be assembled a day before serving, just store in the refrigerator. 
Since this is an eggless cake, it's easily made vegan by using vegan yoghurt, milk and coconut cream. 

Chocolate cake:

2 1/4 cups (4,5dl) white spelt flour

1/2 cup (1dl) cocoa powder

1/2 tsp salt 

1 1/2 tsp baking powder

3/4 tsp baking soda

2/3 cup (1,75dl) vegetable oil

1 1/4 cup (2,5dl) yoghurt

1/4 cup (0,5dl) whole milk

1/2 cup (1dl) sugar

1 1/2 tsp vanilla extract

1. Preheat your oven to 350F or 180C. Line a baking pan (35cm x 25cm or 14 x 10 inch pan) with parchment paper. 

2. In a bowl, mix spelt flour, cocoa powder, salt, baking powder and baking soda together. 

3. In a separate bowl, mix vegetable oil, yoghurt, milk, sugar and vanilla together. Quickly mix the dry ingredients into the wet ingredients and spread evenly in the pan. Bake for 15-20 minutes or until a cake tester comes out clean in the center. Allow to cool completely. 

Cookie balls:

3 tbs melted butter

3 tbs melted rapeseed oil

1/4 cup (0,5dl) sugar

1/2 tsp vanilla extract

2 tbs water

1/8 tsp salt

1 1/2 cups (3dl) white spelt flour

1 tsp baking powder

1. Preheat your oven to 350F or 180C. 

2. Mix the butter, oil, sugar, vanilla, water and salt together, then add flour and baking powder. Bring together into a dough. Make small balls and place on a pan lined with parchment paper. Bake for 6-8 minutes or until golden. Allow to cool completely. 

Ganache:

7oz (200g) dark chocolate, chopped

1 1/4 cups (2,5dl) heavy cream

Melt the chocolate and cream carefully until smooth. Allow to cool completely. 

Salted caramel:

3/4 cups (1,5dl) sugar

1/4 cup (0,5dl) water

1/8 tsp salt

1/2 cup heavy cream

In a heavy bottom pan, melt sugar, water and salt together on high heat. Once the sugar turns an amber color, take off the heat and carefully pour in the cream. Mix to combine. You might need to put it back on the stove to make sure its properly melted. Allow to cool completely. 

Assembly:

Chocolate cake

1/3 cup milk

Ganache

Cookie balls

Salted caramel

Cut the cake into three rounds: you'll get two good rounds and then two semi-circles and a few bits of cake which will eventually give you a proper third round. I like to use a 6 inch cake ring for this. 

Line your cake ring with acetate. Place your almost perfect round on the bottom, then brush with a third of the milk. Spread on top a third of the ganache. Add a third of the cookies next, and then a third of the salted caramel. Your middle layer can hold the two semi-circles and random bits of cake pieces to create a middle layer. Press down the cake to create an even layer, then brush with a third of the milk. Then add a third layer of ganache, cookies and salted caramel. Add your most perfect layer on top, press down a bit to hold the layers in place, then add the last of the milk, ganache, cookies and salted caramel. Place the cake in the freezer for 2-3 hours to set it before serving.