EGGLESS CHOCOLATE & SALTED CARAMEL CAKE!

[@ramayan1519]

Will definitely try this one chef

[@Dancingdoll27]

...and one Request - 1. Could you do a video tutorial on various types of candies, such as, salted caramel toffee/candy, Mango/Passionfruit toffee/candy and any other variations to understand the science behind caramelization, Invert sugars, acids Vs non-acids so on so forth?

[@cheftejasvichandela]

I will surely show how to make candies in the future and will tell you the science behind different sugars and how they react at different temperatures.

[@Dancingdoll27]

@@cheftejasvichandela ... You the best!... Cant wait!

[@ayushmehta1112]

Hey Chef ! Thank you for sharing the recipe of this gorgeous cake, just wanted to know if I wish to use ganache instead of buttercream then what percentage of dark chocolate would be good to use for this one ?

[@cheftejasvichandela]

Hi Ayush. you can make it with ganache too. I would 70% dark chocolate but because everyone doesn't love dark chocolate even 55% works well here.

[@Easy2Go-gd5ll]

How much vinegar is used for the sponge ?

[@Dancingdoll27]

Thanks for the recipe Tejasvi...Q - Why do you use Glucose? How does it help the process?

[@cheftejasvichandela]

I add glucose to make the caramel because it's a stabiliser and prevents sugar from crystallising.

[@cheftejasvichandela]

but instead of glucose you can also add honey.

[@kafiamemon2739]

Cake tin size please?

[@cheftejasvichandela]

6inch