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Best Recipes-salted Caramel Chocolate Cake

76/100 by 69 users
Best Recipes-salted Caramel Chocolate Cake

IngredientsFór the chócólate cake:

  • 2 cups granulated sugar
  • 1 cup light brówn sugar packed
  • 2 and 3/4 cups all-purpóse flóur (nót packed!)
  • 1 and 1/2 cups unsweetened cócóa pówder sifted
  • 3 teaspóóns baking sóda
  • 1 and 1/2 teaspóóns baking pówder
  • 1 and 1/4 teaspóóns salt
  • 3 large eggs + 2 large egg yólks at róóm temperature
  • 1 and 1/2 cups full-fat sóur cream
  • 1/3 cup whóle milk
  • 3/4 cup vegetable óil (yóu may alsó sub in melted cócónut óil)
  • 2 tablespóóns vanilla extract
  • 1 and 1/2 cups hót water

Fór the salted caramel chócólate frósting:

  • 2 cups unsalted butter (4 sticks 16 óunces) VERY sóft
  • 4 and 1/2 cups cónfectióners sugar sifted
  • 3/4 cup unsweetened cócóa pówder sifted
  • 1 teaspóón vanilla extract
  • 1/2 teaspóón salt
  • 3 tablespóóns heavy cream (móre if needed)
  • 2 tablespóóns salted caramel sauce

Garnish:

  • 1 and 1/4 cups salted caramel sauce
  • Flaky sea salt

InstructiónsFór the chócólate cake:

  1. Preheat óven tó 350°(F). Cut óut three 9-inch róund segments óf parchment paper tó line yóur cake pans with. Spray each pan generóusly – sides and bóttóm – with nónstick cóóking spray then place the parchment paper cut óut in the bóttóm óf the pans and spray again. It s impórtant tó make sure every bit óf pan and paper are sprayed só yóur cakes dón t get stuck. Set pans aside.
  2. In the bówl óf a stand mixer fitted with the paddle attachment ór in a large bówl using a handheld electric mixer cómbine bóth sugars flóur cócóa pówder baking sóda baking pówder and salt; mix ón lów until dry ingredients are thóróughly cómbined. Use yóur hands tó break up any large clumps if needed.
  3. In a separate bówl cómbine the eggs egg yólks sóur cream milk óil and vanilla extract; mix until cómpletely cómbined. Póur mixture intó the dry ingredients and beat ón lów until just incórpórated. Póur in hót water and cóntinue mixing until cómpletely cómbined; abóut 1 minute. The batter will quite thin.
  4. Divide batter evenly amóng prepared pans. Bake in preheated óven fór 30 minutes ór until a wóóden tóóthpick ór cake tester inserted in the center óf a cake cómes óut clean ór with just a few móist crumbs attached. Cóól cakes fór 10 minutes in the pan befóre remóving fróm pans and transferring tó a cóóling rack; cóól cakes cómpletely befóre frósting.

Fór the chócólate frósting:

  1. In a stand mixer fitted with the paddle attachment cream the sóftened butter ón medium-speed until cómpletely smóóth; abóut 3 minutes.
  2. Turn the mixer óff and sift the pówdered sugar and cócóa intó the mixing bówl. Turn the mixer ón the lówest speed and mix until the sugar/cócóa have been absórbed by the butter; abóut 2 minutes. Increase mixer speed tó medium; add in vanilla extract salt heavy cream and salted caramel; beat fór 3 minutes. If yóur frósting appears a little tóó thin add a little móre cónfectióners sugar; If yóur frósting needs tó be thinner add additiónal heavy cream 1 tablespóón at a time.

Assembly:

  1. Using a serrated knife carefully trim the raised tóp óf each cake making each óne an even level surface. Transfer 1 layer tó a large plate ór cake stand. Spread a thin layer óf frósting ón tóp then add a 1/2 cup óf caramel; tóp with anóther cake layer and repeat thinly spread it with a layer óf frósting then adding a 1/2 cup óf caramel. Tóp final cake layer and place cake in the fridge tó set fór 1 hóur. Ónce set finishing frósting the tóp and sides óf the cake. Sprinkle with sea salt. Slice and serve ór keep refrigerated fór up tó 5 days.

NótesCake may be baked up tó 5 days in advance and stóred in the fridge. Unfrósted cakes may be wrapped and frózen fór up tó 2 mónths. Fór best results fóllów the recipe as written.This article and recipe adapted from this site

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