Introduction
Indulge in the rich and decadent flavors of Chocolate Salted Caramel Cake, a dessert designed to elevate any special occasion. This stunning cake features layers of moist chocolate cake paired with luscious salted caramel and finished with creamy chocolate frosting. A true treat for chocolate lovers, this cake is sure to impress your guests and satisfy your sweet tooth.
Detailed Ingredients with measures
For the Cake:
– 250g plain flour
– 75g cocoa powder
– 2 tsp baking powder
– 1 tsp baking soda
– ½ tsp salt
– 200g caster sugar
– 200g brown sugar
– 2 large eggs
– 250ml buttermilk
– 125ml vegetable oil
– 2 tsp vanilla extract
– 250ml hot water
For the Salted Caramel:
– 200g granulated sugar
– 90g unsalted butter, cubed
– 120ml heavy cream
– 1 tsp sea salt
For the Chocolate Frosting:
– 200g unsalted butter, softened
– 400g powdered sugar
– 50g cocoa powder
– 60ml milk
– 1 tsp vanilla extract
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 12 servings
Follow these steps to create a delightful Chocolate Salted Caramel Cake that will leave everyone wanting more. Enjoy the process of baking and savor the delicious results!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Prepare two 20cm (8-inch) cake tins by greasing and lining them with parchment paper.
Step 2: Prepare Dry Ingredients
In a mixing bowl, combine the plain flour, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
Step 3: Mix Wet Ingredients
In a separate large bowl, beat together the caster sugar, brown sugar, eggs, buttermilk, vegetable oil, and vanilla extract. Ensure that the mixture is well combined.
Step 4: Combine Mixtures
Gradually add the prepared dry ingredients to the wet mixture, alternating by adding hot water. Mix the batter until it is smooth and well combined.
Step 5: Bake the Cakes
Divide the batter evenly between the two prepared cake tins. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center of the cakes comes out clean. Once done, allow the cakes to cool completely in the tins.
Step 6: Prepare Salted Caramel
In a medium saucepan over medium heat, add the granulated sugar and stir continuously until it melts and turns a golden brown color. Be cautious not to burn it.
Step 7: Add Butter and Cream
Once the sugar is melted, add the cubed unsalted butter and stir until completely melted. Slowly pour in the heavy cream while stirring continuously to combine the ingredients.
Step 8: Add Sea Salt
Allow the caramel to simmer for about a minute, then remove from heat and stir in the sea salt. Set the salted caramel aside to cool to room temperature.
Step 9: Prepare Chocolate Frosting
In a large bowl, beat the softened unsalted butter until creamy. Gradually add powdered sugar, cocoa powder, milk, and vanilla extract, mixing until the frosting is fluffy and smooth.
Step 10: Assemble the Cake
Place one layer of the cooled cake on a serving plate. Spread a generous layer of salted caramel over the top.
Step 11: Add Second Cake Layer
Carefully place the second layer of cake on top of the first. Use the chocolate frosting to cover the entire cake.
Step 12: Drizzle Extra Caramel
Finish the cake by drizzling any remaining salted caramel over the frosted cake. Slice into servings and enjoy.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to three days.
Serving Suggestions
Serve with whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Tips for Making Salted Caramel
To prevent sugar from crystallizing when making the caramel, avoid stirring too much after the sugar starts to melt, and use a clean, dry spoon.
Variations
Consider adding a sprinkle of sea salt on top of the chocolate frosting for added flavor and contrast.
Substitutions
For a dairy-free option, use almond milk and dairy-free butter in the frosting, and substitute the buttermilk with almond milk mixed with a tablespoon of vinegar.
Cook Techniques
1. Measuring Ingredients Accurately
To achieve the perfect cake, ensure that you measure your ingredients accurately using a kitchen scale or measuring cups and spoons. This is especially important for dry ingredients like flour and cocoa powder.
2. Whisking Dry Ingredients
Whisk together your dry ingredients thoroughly to ensure they are evenly distributed. This step helps prevent clumping and ensures an even texture in your cake.
3. Beating Eggs and Sugars
When beating together the eggs and sugars, aim for a light and fluffy mixture. This aeration is crucial for a light cake texture.
4. Alternating Wet and Dry Ingredients
When combining your wet and dry ingredients, alternate adding them to the bowl. This helps to incorporate everything evenly and creates a smooth batter.
5. Baking the Cake Layers
Bake the cake layers in a preheated oven until a skewer inserted in the center comes out clean. Make sure not to open the oven door frequently, as this can cause the cake to sink.
6. Making Salted Caramel
When making salted caramel, melt the sugar slowly over medium heat to achieve a perfect golden color. Stir only occasionally to prevent crystallization.
7. Incorporating Heavy Cream
When adding heavy cream to the caramel, do so gradually while stirring continuously. This helps to avoid splattering and ensures a smooth consistency.
8. Beating Butter for Frosting
Beat the softened butter until creamy and fluffy before adding the powdered sugar and cocoa powder. This creates a lighter, airier texture in your frosting.
9. Layering the Cake
When assembling the cake, spread the salted caramel evenly on the first layer before stacking the second layer on top, ensuring a delightful burst of flavor in every slice.
10. Drizzling Extra Salted Caramel
For a decorative touch, drizzle extra salted caramel on top of the frosted cake. This not only enhances the presentation but also adds an extra layer of flavor.
FAQ
Can I use all-purpose flour instead of plain flour?
Yes, you can use all-purpose flour, but the texture may be slightly different.
What can I substitute for buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice, allowing it to sit for about 5 minutes before using.
How do I store leftover cake?
Store leftover cake in an airtight container in the fridge for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.
Can I freeze the cake?
Yes, you can freeze the cake layers without frosting. Wrap them tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months.
What type of chocolate can I use for the frosting?
You can use unsweetened cocoa powder for a deep chocolate flavor or mix in melted dark chocolate for a richer frosting.
How can I make the cake less sweet?
You can reduce the amount of sugar in both the cake and frosting recipes. However, keep in mind that this may affect the texture and moisture of the cake.
Can I add nuts or other fillings to the cake?
Yes, feel free to incorporate toasted nuts or chocolate chips into the batter for added texture and flavor.
What should I do if my caramel hardens?
If your caramel hardens, gently reheat it over low heat with a splash of cream or water until it softens again. Stir until smooth.
Conclusion
Indulging in a slice of Chocolate Salted Caramel Cake is truly a luxurious experience. With its rich chocolate layers complemented by the sweet and salty notes of caramel, this cake is perfect for celebrations or simply as a treat for yourself. Its delightful combination of flavors makes it a showstopper at any gathering, leaving your guests craving more.
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