- Hello friends~
- Nearly two years ago I posted a recipe for chocolate cake with salted caramel frosting. I had no idea so many people would enjoy it although I do know how much we love celebrating with this cake. Truth be told I actually love the salted caramel most of all- I use it for dipping apples, over popcorn and on ice cream.
- I thought I would repost it so that if you missed it, you would be able to try it yourself. I also wanted to welcome any new readers from Where Women Cook. I was honored to have been included in their most recent magazine and am happy to meet so many new readers~
- Have a fabulous week and if you try the cake, let me know how you like it!
Hello my fellow cake lovers!
I finally found my favorite combination of chocolate cake and salted caramel frosting. It took some time, experimenting with a few chocolate cake recipes, not to mention my time spent tasting salted caramel recipes. I am a BIG lover of salted caramel. From the salted caramel macarons at Laduree to salted caramels dipped in chocolate – I adore it all.
Today I made a three tier chocolate cake layered with salted caramel buttercream frosting. #1 was returning from his first ever camping trip with friends, sans adults, and I was so happy to see him. I wanted to celebrate. Now, you should know that I am not a talented cake decorator. I don’t do decorative finishes, perfect swirls, or use those tip-thingies to make little flowers. My priority seems to be taste – plain and simple. And this cake tastes divine. It isn’t overly sweet – just a nice moist chocolate cake, perfect for a birthday or a celebration, or simply a dinner with some really fabulous boys in your life~
adapted from Ina Garten
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees F. Grease your cake pans.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans – use any extra to make some cupcakes. I like to fill my 6″ rounds 2/3 full. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.
~wonderful for endless desserts!
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger…
Salted Caramel Frosting
2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.