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.
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.
EASY CARAMEL CAKE
Need to make a celebration cake at short notice? This foolproof, showstopping caramel cake uses storecupboard ingredients and is quick to whip up
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 12-14
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Butter two 20cm springform tins and line the bases with baking parchment.
- Beat the butter and both sugars in a bowl with an electric whisk for a few mins until lighter in colour and fluffy. Add the vanilla and the eggs, one at a time, adding a spoonful of flour and beating in between each egg. Add the remaining flour and milk. Divide between the cake tins and bake for 25-30 mins until they're golden, spring back when pressed, and a skewer comes out clean when inserted into the middle. Cool in the tins for a few mins, then tip out and leave to cool completely on a wire rack.
- Meanwhile, for the icing, put the butter and icing sugar in a bowl and whisk for a few mins until light and airy. Whisk in the caramel briefly, adding 1 tbsp of boiling water to loosen, if needed. Set aside until the sponges are completely cool before assembling, or the icing will melt.
- Use half the icing to sandwich the cakes together, then spread the remainder over the top, smoothing it out with a knife or the back of a spoon. Leave in a cool place until ready to serve. Drizzle with the 3 tbsp extra sauce (warm briefly in the microwave if it's a little stiff), allowing some to drip down the sides if you like, and scatter over the toffee, chocolate or caramel pieces to serve. Edible glitter, birthday candles or sparklers, optional.
Nutrition Facts : Calories 517 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
SALTED CARAMEL GLAZE
A simple recipe that is good for dipping apples, served over ice cream, and on top of brownies or apple pie.
Provided by Jillieann
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan. Add white and brown sugars and bring to a boil, stirring constantly. Stir in cream and return to a boil. Boil, stirring constantly, for exactly 2 minutes. Remove from the heat and stir in salt.
- Allow glaze to cool completely, 30 to 45 minutes. Place in the refrigerator to chill, 8 hours to overnight.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 13.4 g, Cholesterol 35.6 mg, Fat 11.3 g, Protein 0.4 g, SaturatedFat 7.1 g, Sodium 118.4 mg, Sugar 12.9 g
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- Heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 3 x 18cm/7in cake tins with buttered baking paper.
- To make the cake, cream the butter with the golden caster sugar, soft light brown sugar and golden syrup for about 5 minutes in a free-standing mixer fitted with a creamer attachment (or using hand-held beaters) until the mixture is pale and light.
- Divide the mixture evenly between the prepared tins and spread level with the back of a spoon or a palette knife. Bake on the middle shelf of the preheated oven for 25 minutes, or until well risen and a wooden skewer inserted into the middle of the cake comes out clean.
- To make the salted caramel, tip the caster sugar into a medium-sized, heavy bottomed saucepan and add 2 tablespoons water. Set the pan over a low heat to dissolve the sugar without stirring, but gently swirl the pan from time to time.
- Carefully slide the pan off the heat and add the soured cream and butter and stir gently to combine. Return the pan to a low heat to re-melt any hardened caramel.
- To make the frosting, cream the butter with 150g/5½oz salted caramel and the vanilla in a free-standing mixer fitted with a paddle attachment for 3–4 minutes, or until soft and light.
- To assemble the cake, place one cake layer on a cake serving plate and spread the top with 1 tablespoon of the salted caramel and then 3 tablespoons of the buttercream frosting.
- Cover the top and sides of the cake with another smooth layer of buttercream and pipe any leftover frosting over the top of the cake. Drizzle the remaining salted caramel over the top and down the sides of the cake and serve.
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