Whiskey chocolate cake with sea salt

Name: whiskey chocolate cake with sea salt
Cook time: 60 min
Total time: 185 min
Yield: 12
Ingredients: 3 stick espresso powder; 200 ml tap water hot; 250 ml Full Milk; 300 g wheat flour; 400 g white caster sugar; 100 g cocoa powder; 3 tl baking powder; 8 g vanilla sugar bag of 8 g; 1 tl salt; 5 medium sized egg; 125 ml sunflower oil; 400 g chocolate extra pure 72%; 1 el sea salt; 750 ml fresh cream; 2 el dark brown sugar; 70 ml whiskey GallandGall

Robust cake, with coffee, whiskey cream and chocolate with sea salt.

Directions

Grease the spring forms with some butter and cover the bottom with baking paper.
Preheat the oven to 180 ° C.
Dissolve the espresso powder in the hot water.
Heat the milk until lukewarm.
In a large bowl, combine the flour, white caster sugar, cocoa powder, baking powder, vanilla sugar and salt.
Add the eggs, lukewarm milk and oil and beat for 5 minutes with a mixer until a firm batter.
Add the coffee while beating.
Divide the batter immediately over the spring forms.
Bake the cake layers in the middle of the oven in approx. 35 minutes until done. Check with the skewer whether they are cooked.
This is the case if you put the stick in the cake and it comes out clean and dry.
Allow the cake layers to cool completely on a grid. Meanwhile, bring a pot of water to the boil.
Chop the chocolate coarsely.
Hang in the pan with water a slightly smaller bowl or pan, which should not touch the water. Let the chocolate melt in it (au bain-marie).
Pour half of the chocolate onto a piece of baking paper and spread out with a palette knife or spatula.
Sprinkle with the sea salt and let it harden in 1 hour and 30 minutes.
Beat the whipped cream with the espresso powder and dark brown caster sugar. Beat the whiskey through.
Halve the pie layers along the way. Place 1 cake layer on a plate and brush thinly with the rest of the melted chocolate and 1/3 of the whiskey cream.
Put a cake layer on it. Repeat until all the cake layers are finished.
Brush the top of the last layer and the cake around with the rest of the whiskey cream.
Break the hardened chocolate into pieces and stick it against the sides of the cake.