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The Dutchess bake shop in Edmonton is very popular for their pastries and cake. This cake called " The Duke Cake" is adapted from their cookbook.

The recipe has been modified to fit a 9-inch cake pan. The conversion I found on the internet worked really well. (radius) want to use divide it by recipe pan (ex. (4.5 x 4.5) ÷ (4 x 4) = 20.25/16 = 1.2656 use this number to multiply your ingredients. Make sure you have a scale to make this cake.

Lots of steps to make this cake. I've only made it once.

½ cup (130g) whipping cream
1 1/3 cup (270g) sugar
¾ cup + 2 tbsp. (200g) unsalted butter, cubbed
¼ cup (30g) almond flour
¾ tsp. salt

Heat sugar in pan until golden brown do not stir, heat whipping cream in microwave until scalding, then pour cream into sugar in increments with stirring. Sugar may crystalized out, so you can strain it if needed. Remove from heat, mix in butter, flour and salt. Let it cool and refrigerate until set. Good for two weeks in fridge.

325F, 9 inch round baking pan lined with parchment paper
1) 151.92 g water plus 2 tbsp. cocoa powder
1) 37.98 g dark chocolate
2) 253.2 g sugar
2) 149.39 g all-purpose flour
2) 75.96 g cocoa powder
2) 1 tsp. baking soda
2) ¼ + ⅛ tsp. baking powder
2) ¼ + ⅛ tsp. salt
3) 1 large egg
3) 75.96 g canola oil
3) 151.92 g buttermilk
3) ½ + ⅛ tsp. vanilla extract

Combine (1) in sauce pan, heat until chocolate melted

Combine (2) and sift and set aside

Combine (3) in mixer bowl, add the melted chocolate (1) then add the dry ingredients (2) in increments, do not overmix.

Bake at 325F for 45 minutes.

4) 238 g dark chocolate
4) ½+⅛ tsp. salt
5) 189.9 g whipping cream
6) 2 ½ tbsp. water
6) 106 g sugar
6) 1 tbsp. + ½ tsp. glucose or light corn syrup
7) 238 g unsalted butter, cubbed, room temp.

(4) in saucepan melt chocolate and add salt, set aside

(5) measure in microwavable dish

Combine (6) in saucepan, heat until sugar turns amber color, then add hot whipping cream, then add this mixture into the chocolate (4)

Pour mixture into the mixer bowl and cool to room temperature.

Once cooled whip in the butter until fully incorporated.

8) 88.5 g dark chocolate
9) 120.3 g whipping cream
9) 1 tbsp. + 1 tsp. water
9) 38 g glucose or light corn syrup

(8) melt chocolate in medium pan

Combine (9) in saucepan and heat until scalding, then add into chocolate (8) in 3 portions.

Pour mixture onto the cake, cover entirely with glace. Use reserved frosting to decorate.