Chocolate & Caramel Queen

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In today's video, we're making a marble cake with whipped caramel cream and chocolate frosting.

INGREDIENTS:
Whipped Caramel Cream:
85 g Heavy Cream (A) with 35% fat
25 g Glucose syrup
85 g Granulated sugar
60 g Butter
250 g Heavy Cream (B) with 35% fat
2 g Gelatin 200 Bloom, hydrated
Vanilla paste or powder

Extra Creamy Chocolate:
225 g Heavy Cream with 35% fat
225 g Whole Milk
98 g Egg yolks (4-5 depending on size)
75 g Granulated sugar
270 g 70% Dark Chocolate, chopped
140 g Butter, at room temperature

Extra creamy chocolate:
225 g Heavy cream (35% fat)
225 g Whole milk
98 g Egg yolks (4-5 depending on size)
75 g Granulated sugar
270 g Dark chocolate (70% fat), chopped
140 g Butter, at room temperature

Marble Cake:
165 g Butter, softened
180 g Granulated sugar
A pinch of salt
15 g Invert sugar
220 g Whole eggs (3/4 depending on size), at room temperature
35 g Sunflower oil
210 g All-purpose flour
2.5 g Baking powder
18 g Cocoa powder

Marble Cake:
165 g Butter, softened
180 g Granulated sugar
A pinch of salt
15 g Invert sugar
220 g Whole eggs (3/4 depending on size), at room temperature
35 g Sunflower oil
210 g All-purpose flour
2.5g Baking powder
18g Cocoa powder