SWEET-AND-SALTY SNACK-FOOD CAKE
You won't be able to resist this layer cake: It's loaded with fun snacks.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 slices of cake
Number Of Ingredients 21
Steps:
- Make the cake: Preheat the oven to 350˚. Butter the bottom and sides of two 9-inch round cake pans. Dust with flour and tap out the excess; set aside. Whisk the flour, baking powder, salt and baking soda in a medium bowl.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed, scraping down the bowl as needed, until very light and fluffy, 5 to 7 minutes. Beat in the eggs, one at a time, until combined; continue beating until well blended, 1 to 2 more minutes. Reduce the speed to medium low; beat in the flour mixture in three batches, alternating with the buttermilk and vanilla in two batches, until just smooth (it's OK if the batter looks curdled at first-it will smooth out). Stir the batter a few times with a rubber spatula to make sure it's blended.
- Divide the batter between the prepared pans. Bake until the cakes are browned, the edges begin to pull away from the pans and the centers spring back when pressed, 35 to 45 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the rack to cool completely.
- While the cakes cool, make the crumble: Toss the potato chips, cookies, coconut, melted butter and brown sugar in a medium bowl until well coated. Spread on a baking sheet and bake until lightly browned, about 10 minutes. Let cool, then stir in the chocolate-covered raisins and/or nuts; set aside.
- Make the frosting: Mix the brown sugar and 2 tablespoons heavy cream in a small microwave-safe bowl; microwave, stirring once or twice, until smooth, 45 seconds to 1 minute. Let cool slightly. Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Beat in the confectioners' sugar in two batches until smooth and fluffy. Add the brown sugar mixture; beat on medium-high speed until fluffy and spreadable, 1 to 2 more minutes.
- Make the ganache: Combine the remaining 1/3 cup heavy cream and the chopped chocolate in a microwave-safe measuring cup or bowl; microwave, stirring every 30 seconds, until melted, about 1 minute. Let the ganache cool until it's thickened but still spreadable.
- Put 1 cake layer on a cake stand or serving plate. Top with 1 cup frosting, spreading it to the edges. Sprinkle with a heaping 1/2 cup of the crumble, gently pressing it into the frosting. Top with the second cake layer. Cover the top and sides of the cake with a thin layer of frosting (this is the crumb coat-it doesn't have to be perfect). Refrigerate until the frosting is set, 15 to 20 minutes. Cover with the remaining frosting. Press some of the remaining crumble around the bottom of the cake. Spoon the ganache over the top of the cake and gently spread, letting it drip down the sides. Sprinkle with the remaining crumble.
SALTED CHOCOLATE CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line the bottoms with parchment paper and butter that as well. Dust with cocoa powder, being sure to tap out the excess. Set aside.
- Whisk together the cocoa, flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a large bowl until there are no large lumps. Make a well in the center of the dry ingredients and add the eggs, melted butter, sour cream, instant espresso and 1 1/2 cups water. Slowly start to work everything together, adding the dry to the wet ingredients as you go until everything is combined and you have a smooth batter. Do not over mix. Divide evenly in the prepared cake pans and bake until a cake tester inserted in the center comes out clean, about 40 minutes. Allow to cool for 10 minutes in the pans. Unmold onto a wire rack and cool completely.
- For the frosting: Beat the butter in a medium bowl on medium speed using a hand-held mixer until light and fluffy. Add the confectioners' sugar, cocoa powder, heavy cream, vanilla and kosher salt and continue to beat on medium speed until light, fluffy and creamy.
- Place one layer of cake on a plate or cake stand. Spread one-quarter of the frosting on the cake evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon the remaining frosting on top and spread evenly, pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 30 minutes before serving. Sprinkle the top evenly with the flake salt to serve.
SWEET & SALTY CHOCOLATE CAKE
This is really a rich and decadent special occasion cake. It takes quite a bit of work to assemble but the results are worth it, especially if you like the combination of sweet & salty. The recipe is from "Baked Bakery" in New York City and was printed in their cookbook, "Baked: New Frontiers in Baking." You only need to use 1/2 cup of the prepared salted caramel for the cake (but don't worry, I'm sure you will find another use for the leftovers!).
Provided by blucoat
Categories Dessert
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 23
Steps:
- To prepare cake: Preheat oven to 325°. Butter three 8-inch round cake pans. Line the bottom of each with parchment paper, and butter the parchment. Dust with flour and knock out the excess.
- Combine cocoa powder, hot water, and sour cream. Set aside to cool. Sift flour, baking power, baking soda, and salt together. Set aside.
- Using an electric mixer, beat butter and shortening on medium speed until ribbon-like, about 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla and mix well. Scrape down sides of bowl and mix again for 30 seconds. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture.
- Divide batter evenly among prepared pans and smooth the tops. Bake 35-40 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted in the center of each cake comes out clean.
- Cool cakes in pans for 20 minutes on wire racks. Remove from pans and let cool completely. Remove parchment paper.
- To Prepare the Salted Caramel: In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. Be careful not to let the cream burn.
- In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat about 6-8 minutes, until an instant-read thermometer reads 350°. Remove from heat and let cool for 1 minute.
- Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then transfer to an airtight container and refrigerate until time to assemble the cake.
- To Prepare the Caramel Ganache: Put the chocolate in a large heatproof bowl and set aside.
- Bring the cream to a simmer over very low heat. Make sure cream does not burn.
- In a medium saucepan, combine 1/4 cup water, sugar, and corn syrup, stirring carefully so as not to splash the sides of the pan. Cook over high heat for 6-8 minutes until an instant-read thermometer reads 350°. Remove from heat and let caramel cool for 1 minute.
- Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Then, starting in the center of the bowl, and working out to the edges, slowly stir in a circle until chocolate is completely melted. Let cool, then transfer to the bowl of an electric mixer. Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter, beating until thoroughly incorporated. Scrape down sides and beat on high speed until mixture is fluffy.
- To Assemble the Cake: Place one cake layer on serving platter. Spread 1/4 cup caramel over the top, letting it soak into the cake. Spread 3/4 cup of ganache frosting over the caramel. Sprinkle 1 teaspoon fleur de sel over the frosting. Top with the second cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the third cake layer. Spread with caramel. Crumb coat the cake and put cake in refrigerator for 15 minutes. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.
- Cake will keep at room temperature (cool and humidity-free) for up to 3 days. May be refrigerated for up to 3 days. Allow cake to sit at room temperature for at least 2 hours before serving.
Nutrition Facts : Calories 947.5, Fat 68.3, SaturatedFat 40.3, Cholesterol 170.1, Sodium 394.5, Carbohydrate 89.6, Fiber 6.6, Sugar 59, Protein 9.1
SWEET AND SALTY CAKE
Courtesy of Baked bakery in New York City, this Sweet and Salty Cake will satisfy every chocolate lovers' appetite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 8-inch 3-layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.
- In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.
- In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
- Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool completely.
- Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.
More about "sweet salty chocolate cake recipes"
SWEET & SALTY CHOCOLATE LAYER CAKE - DASH …
From dashofsanity.com
Reviews 8Category DessertServings 16Estimated Reading Time 6 mins
- Lightly spray two or three 9-inch round cake pans with cooking spray and lightly dust with flour, tapping with a spoon to remove excess; set aside.
- In mixing bowl, add buttermilk, water, oil, sugar, eggs, baking soda and salt; stir together until it is well combined. Add in flour and cocoa powder and whisk until smooth and there are no lumps. This batter is runny don’t stress, instead lick the bowl clean.
SWEET AND SALTY CAKE : RECIPES - COOKING …
From cookingchanneltv.com
5/5 (1)Category DessertServings 1
SWEET AND SALTY CHOCOLATE CAKE WITH …
From ricardocuisine.com
SWEET AND SALTY GUINNESS CHOCOLATE CAKE
From goodiegodmother.com
ONE-BOWL CHOCOLATE CAKE RECIPE - CRUNCHY …
From crunchycreamysweet.com
SWEET AND SALTY LAYER CAKE - THE BAKER CHICK
From thebakerchick.com
45 CHOCOLATE PEANUT BUTTER DESSERT RECIPES
From tasteofhome.com
ABSOLUTE BEST MOIST CHOCOLATE CAKE - SCIENTIFICALLY SWEET
From scientificallysweet.com
5/5 (72)Category DessertServings 10
- Preheat oven to 350°F. Lightly grease and flour two 8-inch round cake pans and line the base with parchment paper.
- Sift flour, cocoa, baking powder and baking soda into a large bowl. Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine eggs, oil, sour cream and vanilla in a medium bowl and whisk to blend well. Pour into the bowl with the dry ingredients and mix with an electric hand mixer on medium-low until blended. It will be thick and somewhat dry. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a skewer inserted into the center comes out clean. Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
HUMMINGBIRD BAKERY’S CHOCOLATE CAKE RECIPE - RED ONLINE
From redonline.co.uk
SWEET, SWEET CHOCOLATE RECIPES | FOOD | LANCASTERONLINE.COM
From lancasteronline.com
SWEET & SALTY CHOCOLATE STOUT CAKE - BETHCAKES
From bethcakes.com
WHETHER SWEET, SALTY OR SAVORY, IT'S A DATE: 3 RECIPES THAT MAKE USE …
From wbur.org
CHOCOLATE RYE TART | HOUSE & GARDEN
From houseandgarden.co.uk
SWEET & SALTY PRETZEL NUTELLA CAKE RECIPE - SUGAR & SPARROW
From sugarandsparrow.com
INCREDIBLE CHOCOLATE SWEET POTATO CAKE RECIPE - FORKS OVER KNIVES
From forksoverknives.com
SWEET & SALTY: SALTED CARAMEL CHOCOLATE FUDGE CAKE
From sweetapolita.com
SWEET AND SALTY CHOCOLATE CAKE - BIGOVEN.COM
From bigoven.com
60 SWEET AND SALTY DESSERTS - TASTE OF HOME
From tasteofhome.com
CHOCOLATE PECAN GALETTE RECIPE
From seriouseats.com
WEIGHT WATCHERS CHOCOLATE MUG CAKE {3-2-1 CAKE} THE HOLY MESS
From theholymess.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
29 SALTY SWEET PEANUT BUTTER RECIPES - MSN.COM
From msn.com
SWEET & SALTY CHOCOLATE CAKE WITH CRUNCHY TOPPER
From lcbo.com
THE BEST DISHES TO CELEBRATE ST PATRICK'S DAY 2023, FROM IRISH STEW …
From telegraph.co.uk
RECIPES – SWEET ADDICT BAKERY
From sweetaddictbakery.com
You'll also love