Aston Recipe
Make Aston Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Base
Caramel Filling
Salted Chocolate Glaze
Assembly & Garnish
Method
Cake Base
- 1
Prepare
Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment paper; grease the parchment as well. Bring eggs and milk to room temperature if chilled.
- 2
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1.75 cups granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda and 1 tsp fine sea salt until evenly combined.
- 3
Cream butter and sugars
In the bowl of a stand mixer fitted with a paddle (or using a hand mixer), beat 0.75 cups softened unsalted butter and 0.25 cups packed light brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl.
- 4
Add eggs and vanilla
Add the 3 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract.
- 5
Combine wet and dry
With the mixer on low, add the dry ingredients in three additions alternating with 1 cup whole milk and 0.5 cup sour cream: begin and end with the dry ingredients (dry — wet — dry — wet — dry). Mix just until combined and no visible streaks of flour remain; do not overmix.
- 6
Bake
Pour batter into prepared 9-inch pan, smooth the top, and bake in the center of the preheated oven for 35–42 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate halfway through baking for even color.
- 7
Caramel Filling
- 8
Make caramel
In a medium heavy-bottomed saucepan, heat 0.75 cups granulated sugar over medium heat, stirring constantly with a heatproof spatula or whisk as it melts. The sugar will clump, then liquefy and turn an amber color—watch carefully to avoid burning.
- 9
Finish caramel
When sugar reaches deep amber, remove from heat and quickly stir in 0.083 cups (about 2 tablespoons) unsalted butter until melted and smooth. Slowly pour in 0.5 cup heavy cream (mixture will bubble vigorously) while whisking until smooth. Stir in 0.25 tsp fine sea salt and 0.5 tsp vanilla extract. Return to low heat for 30 seconds to combine, then cool to warm (15–20 minutes) before using.
Salted Chocolate Glaze
- 10
Heat cream
Place 8 oz chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring 0.5 cup heavy cream to a simmer (do not boil).
- 11
Make ganache
Pour hot cream over chopped chocolate and let sit 1 minute, then stir gently until smooth. Stir in 2 tablespoons unsalted butter until glossy and fully incorporated. Mix in 0.25 tsp fine sea salt. Keep warm until assembly; if it thickens too much, gently warm over a double boiler or microwave in 10-second bursts, stirring between.
Assembly & Garnish
- 12
Level and split cake
If cake has domed, use a serrated knife to level the top. Using a long serrated knife or cake leveler, slice the cooled cake horizontally into two even layers.
- 13
Fill
Place the bottom layer on a serving plate. Spoon and spread about two-thirds of the warm caramel filling over the bottom layer, leaving a 1/2-inch border to prevent overflow. Sprinkle 0.5 cup toasted chopped pecans or almonds evenly over the caramel, if using. Place the top cake layer gently on top.
- 14
Glaze
Pour the salted chocolate glaze over the top of the assembled cake, starting in the center and letting it flow to the edges. Use an offset spatula to help the glaze cover the sides if desired. Allow glaze to set for 10–15 minutes.
- 15
Decorate and serve
Drizzle remaining caramel over the top in thin streams or make a few decorative dollops. Sprinkle flaky sea salt (about 1/2 tsp) over the glaze and any remaining chopped toasted nuts around the edge. Let rest 20 minutes for flavors to meld, then slice and serve at room temperature.
