Mixed Berry Swirled Cake with Chocolate Caramel Sauce
1¼ cup of all-purpose flour
2 teaspoons of baking powder
¼ teaspoon of kosher salt
5 whole eggs, separated
1 cup of sugar
1 tablespoon of pure vanilla extract
1/3 cup of coconut milk
2 tablespoons of coconut oil or olive oil
½ cup of mixed frozen berries, melted and pureed
1 cup of granulated sugar
4 tablespoons (1/2 stick) of unsalted butter
¾ cup of heavy cream, plus extra for whipping and topping
2 tablespoons of unsweetened cocoa powder
2-finger pinch of kosher salt
Preheat oven to 350 degrees F. Butter and flour a 9x13 ovenproof glass dish.
In a large bowl, sift the flour, baking powder and salt.
In the bowl of a stand mixer, beat the egg whites on high speed until soft peaks form. Slowly add ¼ cup of the sugar and beat on high speed until stiff peaks form. Transfer the beaten egg whites to a bowl.
In the stand mixer bowl, add the egg yolks and the rest of the sugar. Beat on high speed until pale yellow. Add the vanilla extract, milk, and olive oil and mix until combined.
Add half of the flour mixture into the egg yolk on low speed. Once combined, add the second half.
Using a spatula, gently fold in the beaten egg whites.
Pour batter into the prepared dish. Sprinkle the frozen berries over top and carefully swirl the berries around.Bake for about 30-35 minutes, until a toothpick comes out clean. Turn the plate out onto a cooling rack to cool.
In the meantime, make the chocolate caramel sauce. In a saucepan, heat the granulated sugar on medium low heat. Cook until the sugar melts and turns an amber color, watching carefully, about 5-10 minutes. Stir the remaining chunks of sugar continually until it dissolves into the rest of the sugar.
Stir in the butter until melted and combined.
Whisk in heavy cream, cocoa powder, and salt until thoroughly combined.
Cut and serve the cake with the chocolate caramel sauce and whipped cream. Enjoy!