Chocolate Salted Caramel Cake

You know what? I'm not even going to try and tell you about this cake, because words really can't describe how good it is! A quick look at the flavors, and the fact that it's from the guys at Baked NYC should really be enough. This cake is going to be the sole reason I'm going to gain back all my lost weight, because I already want to make it again!





In other news, I'm almost done recovering, and can now resume eating better food! Yayyy! Travelling too much is still a no though. Oh, and I'm looking for some recommendations on cakes that are not chocolate filled with chocolate and topped with chocolate. Shocking I know, but I want to try some other flavors. Your tried and tested recipes would be the best way to start, right? ?











Chocolate Salted Caramel Cake

Inspired by Baked  [India] [one of my most favorite books ever!!] 

Note : I did not use their recipe for the chocolate cake, only used their filling and frosting [which, face it, are the parts that matter anyway], since I already had a few layers of my favorite chocolate cake baked up, recipe below. It's a favorite of many bloggers! If you want to try this with their cake recipe, just google 'sweet and salty cake' and you'll find millions of links to it! 



Double Chocolate Layer Cake - Adapted from Epicurious [I've made a few changes over time, so the recipe looks a little different]

3 oz semi-sweet chocolate, chopped [I use a combination of bittersweet and semi-sweet]

1 1/2 cup [120 g] cocoa powder

1 1/2 cup hot brewed strong coffee

1 stick [4 oz / 113 g] unsalted butter

1 1/2 cup [340 g] granulated sugar

1 cup [220 g] light brown sugar

2 3/4 cup [350 g] cake flour

2 tsp baking soda

3/4 tsp baking powder

1 1/4 tsp salt

3 large eggs

3/4 cup [165 g] oil

1 1/2 cup [360 g] sour cream

2 tsp vanilla extract





Instructions -

Preheat oven to 300 F [150 C]. Grease and line two 10 inch, or 3 8 inch cake pans.
Over low heat, stir together the chopped chocolate, cocoa powder, coffee and butter until everything melts and a nice thick paste is formed. Set aside to cool.
In a medium bowl, sift together the sugars, flour, baking soda, baking powder and salt.
In a large bowl, beat the eggs till slightly thickened and lightened in color. Whisk in the oil, sour cream and vanilla. Stir in the chocolate mixture, mix well. Add in the flour mixture, mixing till just combined.
Bake for 50-60 minutes, or until a wooden skewer inserted comes out clean, and the top feels springy to touch. It's alright if the top feels slightly sticky, it's still baked through, that's just how the cake is. Cool on wire rack. Since this cake is very soft, I recommend freezing the cake layers before using! It always makes for easier cake assembly.




For the salted caramel filling -

You probably end up using around 3/4 of this filling, but don't reduce the recipe, trust me. It'll finish in no time :)





1 cup [220 g] sugar

2 tbsp [20 g] light corn syrup

1/2 cup [130 g] heavy cream

1 tsp fleur de sel

1/4 cup [60 g] sour cream





Instructions -

Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
In the meanwhile, heat together the cream and fleur de sel till it dissolves. Don't let the cream boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Whisk in the sour cream. Allow to cool to room temp.
You can use this immediately, or refrigerate upto 3 days before using.
For the whipped caramel ganache -





1 pound dark chocolate, chopped

1 cup [220 g] sugar

2 tbsp [20 g] light corn syrup

1 1/2 cups [390 g] heavy cream

4 sticks [1 pound / 452 g] butter, cut into tbsp sized pieces, slightly softened





Instructions -

This portion is the same as the caramel filling, so you ualready have a base to judge on :)
Combine 1/4 cup water, the sugar and the corn syrup in a medium saucepan, stir to combine. Boil on high heat till the mixture reaches 350 degrees on a candy thermometer. If you don't have one, just cook till it's amber colored, about 8-10 minutes.
In the meanwhile, heat the cream, without letting it boil. Add it to the caramel once the caramel mixture is ready. Whisk it together. Let cool for 5 minutes.
Add the chopped chocolate to the bowl of a stand mixer. Pour the caramel sauce over the chocolate, letting it sit for about a minute before mixing till the chocolate has completely melted.
Now fit the micture with a paddle attachment, and beat the mixture on low till the bowl feels cool to the touch. Add the butter and increase speed to medium high till it's well incorporated, thickened and whipped, about 2-3 minutes. Let cool slightly before using, to make it easier.




Assembling the cake -

Slice the cake layers into 2 using a serrated knife or a cake slicer. I made a 3 layer cake, but you could make it a 4 layer cake as well, in fact, the salted caramel filling would be the perfect amount for a 4 layer cake.
Also slice off the tops of the cake. Lay down one sliced layer on a cake board, and add about 1/3rd of the filling. It will seem like it's too little, but it has so much flavor that the amount is perfect. Spread to the edges. You'll notice that some of it gets absorbed into the cake, that's supposed to happen!
Lay on the next layer, add another 1/3rd of the filling, and lay on the last layer. Save the bottom half of a sliced layer for the top, and lay it on inverted so that you have a flat top.
Now put on a light layer of the ganache, just to seal in the crumbs, called a crumb coat. Refrigerate for 5 minutes, then lay on the rest of the ganache and frost as desired [I used a cake comb, it's a lazy decorators best friend!]. Serve immediately. If you must refrigerate, reheat the cake for 10-20 seconds in the microwave, there's nothing worse than cold cake!!