Saturday, July 13, 2013

Salted Caramel Chocolate Cake

What do you get when you mix cake with caramel, chocolate, followed by a dark chocolate caramel ganache? This. You get this. It's hard to imagine some more rich and fantastic than this beautiful cake.

My mom had a birthday a while ago, and I just got around to posting this. Sorry it took me so long, but I'm pretty sure you'll think it was worth the wait. 

Salted Caramel Chocolate Cake:


For the cake:

3/4 cup dark cocoa powder

1/3 cup hot water

2/3 cup sour cream

2/3 cup all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1/2 cup vegetable shortening

1/2 cup sugar

1 cup firmly packed brown sugar

3 large eggs at room temperature

1 tablespoon vanilla


Preheat oven to 325 degree F. Butter three 8" round cake pans (or two 9" pans) line the bottoms with parchment, and butter the parchment. Dust with flour.

In a medium bowl, combine the cocoa, hot water, and sour cream. Mix well, and set aside to cool. 

Sift together the flour, baking soda and salt.

Beat the butter and shortening for about five minutes on medium speed until they are combined and ribbon like. Add the sugars, and beat for another five minutes until light and fluffy. Add the eggs, one at a time beating well after each addition. Make sure to scape down the sides of the bowl. Finally, add the vanilla, and mix for 30 seconds.

Next, add the flour mixture, alternating with the cocoa mixture, starting and ending with the flour mixture.

Divide the batter between the three cake pans and smooth the tops. Bake for about 35 minutes until a toothpick inserted into the middle of each cake comes out clean.

Cool on a wire rack for 20 minutes, then invert the pans, remove the cake and cool completely. Remove parchment once cool.

Salted Caramel:


1/2 cup heavy cream

1 teaspoon sea salt

1 cup sugar

1/4 cup water

2 tablespoons light corn syrup

1/4 cup sour cream


In a small sauce pan, combine the cream and salt. Very slowly bring to a simmer until the salt is dissolved, then remove from the heat.

I a medium sauce pan, combine the water, sugar, and corn syrup/ Stir together carefully making sure not to splash up the sides of your pan (if you do, it will burn on). Cook over high heat until you candy thermometer reads 350 degrees F, or until the mixture is a dark amber color. This should take about 6-8 minutes. Remove from heat and cool for 1 minutes.

Add the cream to the sugar mixture. Whisk in the sour cream. Let caramel come to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.

For the Whipped Caramel Ganache Frosting:


1 pound dark chocolate, chopped

1 1/2 cups heavy cream

1 cup sugar

1/4 cup water

2 tablespoons light corn syrup

2 cups unsalted butter cut into 1/2" pieces


Put chocolate in a large heatproof bowl and set aside.

In a small saucepan slowly bring the cream to a simmer.

Meanwhile, keeping a close eye on your cream so it doesn't burn, in a medium saucepan, combine water, sugar, and corn syrup. Once again, stir carefully making sure not to splash any up the sides of your pretty, shiny, pan (which will no longer be shiny if you splash up the sides). Cook over high heat until the candy thermometer roods 350 degrees F. It should take around 6-8 minutes. Remove the caramel from the heat and let it cool for one minutes.

Add the cream to the caramel and stir until it is well combined, about two minutes. Pour the caramel over the chopped chocolate (a taste test might be warranted at this point). Let mixture sit for a minute or two, then starting at the center of the bowl, working you way out to the edges, slowly stir the mixture together until the chocolate is fully melted. (Again, you better taste it just to make sure.) Let the mixture cool for a while, then transfer it to the bowl of an electric mixer fitted with your paddle attachment. 

Mix on low speed until until the bowl is cool to tough (this could take a while). Once cool, increase the speed to medium-high and gradually add the butter. Once it's all added, beat on high speed until fluffy.

To Assemble the Cake:

Place cake layer on your prettiest serving place. Spread 1/4 cup of the caramel over the top of the cake layer. Let it soak in, and then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of sea salt of the frosting. Repeat, using the second cake layer.

For the third layer, spread with caramel, then crumb coat the cake, and put the cake in the fridge to cool for about 15 minutes. This will firm up your crumb layer of frosting, making it easier to have smooth finish of your finished product. 

After 15 minutes, remove from the fridge and final coat with the ganache frosting. Garnish with sea salt.

This cake will keep up to three days, refrigerated or at room temperature.

Note: I got this recipe from ""

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