Extra Dark Chocolate Cake With Salted Caramel Sauce Recipes

EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE

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.

SALTED CHOCOLATE CAKE

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.

SALTED DARK CHOCOLATE CAKE WITH GANACHE FROSTING

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.