SALTED CARAMEL MILK CHOCOLATE CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 2 (9-inch) cake layers
Number Of Ingredients 19
Steps:
- Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
- Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
- Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
- Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting-it achieves its ideal spreading texture after standing for 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h20m
Yield Makes one 9-inch cake
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
- Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
- Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
- Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
- Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE
This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!
Provided by Ann Masterson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
- Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.
- Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.
- Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.
- Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.
Nutrition Facts : Calories 429 calories, Carbohydrate 67.6 g, Cholesterol 61.9 mg, Fat 17.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 481.8 mg, Sugar 45.7 g
SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING
Layer cakes are pretty, but for many, they require far too much work to make on a regular basis. This cake, adapted from "Modern Baking: Cakes, Cookies and Everything in Between" by Donna Hay, may find a place in your recipe repertoire. It requires just two bowls - one for the cake and one for the frosting - and there's no need to separate wet and dry ingredients. You just toss everything into a bowl and stir. The end result is a tender, sophisticated cake slathered with a glossy milk chocolate-sour cream ganache. Ms. Hay sprinkled black sea salt around the edges of her cake with stunning effect, but traditional white sea salt looks beautiful, too.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Line 2 8-inch round cake tins with parchment paper. Place the flour, cocoa, sugar, eggs, milk, butter, dark chocolate and vanilla in a large bowl and whisk until smooth. (You may need to use a spatula to start, but use a whisk once the ingredients begin to combine.) Divide the mixture evenly between the tins and bake for 35 to 40 minutes or until a wooden skewer inserted into the center comes out clean. Allow to cool in the tins for 10 minutes before turning out onto wire racks to cool completely.
- Make the ganache: Place the sour cream and melted chocolate in a large bowl. Whisk to combine and refrigerate for 10 to 15 minutes or until firm. Place 1 of the cakes on a cake stand or plate. Spread with half the ganache. Top with the remaining cake and ganache. Sprinkle with the salt to serve.
Nutrition Facts : @context http, Calories 1009, UnsaturatedFat 21 grams, Carbohydrate 91 grams, Fat 68 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 41 grams, Sodium 591 milligrams, Sugar 58 grams, TransFat 2 grams
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