The classic salty-sweet combination is perfectly captured in this decadent dessert that features layers of ooey-gooey salted caramel chocolate cake.
Sweet and Salty Caramel Chocolate Cake
2015-12-08 05:05:30
Makes 1 (9-inch) cake
Ingredients
- 1 cup butter, melted
- 1¼ cups unsweetened cocoa powder
- 3 cups sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1½ cups buttermilk
- 1½ cups boiling water*
- 6 (1-ounce) squares semisweet chocolate, chopped
- ¼ cup heavy whipping cream
- Chocolate Buttercream (recipe follows)
- Salted Caramel Filling (recipe follows)
- Garnish: chocolate curls, fresh currants
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round baking pans with nonstick baking spray with flour.
- In a medium bowl, whisk together melted butter and cocoa powder until smooth; set aside.
- In a large bowl, beat sugar, eggs, and vanilla at medium speed with a mixer until fluffy and pale. Gradually beat in butter mixture.
- In a medium bowl, whisk together flour, baking soda, and salt. Gradually add flour mixture to sugar mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in 1½ cups boiling water. Pour batter into prepared pans.
- Bake for 18 to 23 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
- In a small saucepan, cook chocolate and cream over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Spread mixture evenly over flat side of 2 cake layers. Let stand for 30 minutes or until chocolate is set.
- Place 1 chocolate-coated cake layer on a serving plate, chocolate side up. Spoon about 1 cup Chocolate Buttercream into a pastry bag fitted with a large round tip. Pipe a frosting border around the top edge of cake layer on plate. Spoon about ⅓ cup Salted Caramel Filling inside buttercream border on cake layer, smoothing caramel to edge of buttercream. Place second chocolate-coated layer on top of first layer, chocolate side up. Repeat buttercream border and caramel filling on second layer.
- Top with remaining cake layer, flat side up. Gently spread remaining buttercream over top and sides of cake. Garnish with chocolate curls and currants, if desired. Cover and refrigerate for up to 3 days.
Notes
- * Adding boiling water to the batter intensifies the chocolate flavor of the cake.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Chocolate Buttercream
2015-12-08 05:11:27
Makes about 6 cups
Ingredients
- 8 (1-ounce) squares semisweet chocolate, chopped
- ⅓ cup heavy whipping cream
- 1 cup butter, softened
- 4 cups confectioners’ sugar
Instructions
- In a small saucepan, cook chocolate and cream over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat, and let cool for 30 minutes.
- In a large bowl, beat butter and chocolate mixture at medium speed with a mixer until chocolate is thickened and pale. Gradually add sugar, beating until smooth. Use immediately.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Salted Caramel Filling
2015-12-08 05:27:16
Makes about 1 cup
Ingredients
- 1 cup sugar
- ¼ cup water
- 1 tablespoon light corn syrup
- ½ cup heavy whipping cream
- 2 tablespoons butter
- 1½ teaspoons sea salt
Instructions
- In a large skillet, cook sugar, ¼ cup water, and corn syrup, stirring occasionally, over medium-high heat until mixture is honey colored. Remove from heat, and whisk in cream until mixture is smooth. Whisk in butter and sea salt until smooth. Cover and refrigerate for up to 2 weeks. Let come to room temperature before using.
Paula Deen Magazine https://www.pauladeenmagazine.com/
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