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.
CHOCOLATE SALTED CARAMEL COOKIE CAKE
Bake this show-stopping chocolate cake topped with decadent salted caramel and cookies. Perfect for celebrating a special occasion
Provided by Liberty Mendez
Categories Dessert, Treat
Time 1h15m
Number Of Ingredients 18
Steps:
- Heat the oven to 190C/170C fan/gas 5. Oil two 20cm sandwich tins and line the bases with non-stick baking paper. Sieve the flour, cocoa and baking powder into a large bowl, then stir in the sugar. Whisk together the yogurt, milk, coffee and eggs in a jug until combined. Gradually whisk the wet ingredients into the flour mixture until you have a smooth batter. Fold in the chocolate chips.
- Divide the mixture between the tins and bake for 30-35 mins, until a skewer inserted into the centre of each sponge comes out clean. Remove from the tins and put on a wire rack to cool completely.
- Meanwhile, make the buttercream. Beat together the butter, icing sugar and cocoa for 5-8 mins until smooth and creamy. Melt the dark chocolate in a bowl over a pan of boiling water, or in 30 second blasts in the microwave. Whisk the melted chocolate into the buttercream until fully incorporated. Put three quarters of it into a piping bag with a large, round nozzle.
- Put one of the sponges onto a plate and pipe buttercream around its edge, with dots going around the circumference. Spread 2 tbsp of the remaining buttercream in the centre of the cake using a spoon or palette knife.
- Mix together the caramel and milk with a pinch of salt. Spread half the caramel into the centre to cover the layer of buttercream. Crumble half of the cookies on top of that. Chill for 30 mins until the buttercream has hardened slightly.
- Lay the second sponge on top of the first. Repeat the piping of the dots around the top of the cake, but this time fill the whole circle with dots of buttercream. Drizzle the salted caramel over the buttercream dots. Break the remaining cookies into halves or quarters and arrange on top of the cake, then grate over a little dark chocolate, if you like.
Nutrition Facts : Calories 803 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1 milligram of sodium
MILK CHOCOLATE AND SALTED CARAMEL GâTEAU SAINT-HONORé
Provided by Elizabeth Falkner
Yield Makes 10 servings
Number Of Ingredients 30
Steps:
- For base and cream puffs:
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Unfold 1 puff pastry sheet on a lightly floured surface. Unfold second pastry sheet and place directly on top of first, forming 2 layers. Press slightly to adhere. Using a 10" cake pan or tart pan bottom as a guide, cut pastry with a paring knife into a 10" round. Place on 1 prepared sheet.
- Bake base until puffed and deep golden brown, about 30 minutes. Let cool. DO AHEAD:Can be made 1 day ahead. Store airtight at room temperature.
- For cream puffs, preheat oven to 375°F. Combine milk, butter, sugar, and salt in a medium saucepan; bring to a boil. Remove from heat and add 1 cup flour. Stir to combine. Return to medium-high heat; stir dough vigorously until a dry film forms on bottom and sides of pan, about 2 minutes.
- Transfer dough to a stand mixer fitted with a paddle attachment. Add eggs one at a time, incorporating fully between additions. Scrape dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe 1"-1 1/4"-diameter rounds onto second parchment-lined sheet (there should be 25-30 rounds). Smooth any pointed tips with damp fingertips to form rounded tops.
- Bake for 20 minutes. Lower temperature to 325°F and bake until golden brown and dry, 15-20 minutes. Let cool completely.
- Using a sharp knife, cut a small hole in bottom of each puff. DO AHEAD:> Can be made 2 months ahead. Store airtight in freezer. Thaw before continuing.
- Pastry cream:
- Bring milk and 1/3 cup sugar to a simmer in a medium saucepan, stirring until sugar dissolves. Stir cornstarch and 3 tablespoons water in a small bowl to dissolve. Whisk egg yolks with remaining 1/4 cup sugar in a medium bowl. Add cornstarch mixture. Gradually whisk in hot milk mixture; return to saucepan. Whisk constantly over medium heat until thick, about 2 minutes. Remove from heat. Add butter. Whisk until melted and smooth. Divide pastry cream equally between 2 medium bowls (about 1 1/4 cups each). Press plastic wrap directly onto surface of 1 bowl of pastry cream. Chill until cold and reserve for salted caramel mousseline. Immediately use hot pastry cream for diplomat cream.
- Milk chocolate diplomat cream:
- Add milk chocolate to hot pastry cream; stir until melted and smooth. Press plastic wrap directly onto surface of cream and let cool to room temperature.
- Place 2 tablespoons cold water in a medium bowl. Sprinkle gelatin over; let stand for 10 minutes to soften. Bring 1/2 cup cream to a boil in a small heavy saucepan. Add hot cream mixture to softened gelatin mixture and stir until dissolved. Chill just until cold, whisking frequently, about 5 minutes. Place remaining 1 cup chilled cream in a medium bowl. Using an electric mixer, beat until peaks form. Add gelatin mixture and beat until stiff peaks form.
- Fold whipped cream into chocolate mixture in 3 additions, folding just to blend between additions. Cover and chill until set, about 3 hours.
- Salted caramel mousseline:
- Stir 2 tablespoons water, sugar, and cream of tartar in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, about 7 minutes. Remove from heat; gradually add cream (mixture will bubble vigorously). Stir until any caramel bits dissolve and mixture is smooth. Let cool.
- In a stand mixer fitted with a whisk attachment, beat reserved chilled pastry cream and caramel sauce at medium speed. Gradually add butter, 1 tablespoon at a time, beating until fully incorporated between additions. Beat in salt and vanilla. Scoop into a pastry bag fitted with a small tip or a plastic bag with 1/4" cut diagonally from 1 corner and pipe into cream puffs. Cover cream puffs and chill.
- Assembly:
- Set the puff pastry disk on a serving plate. Set half of cream puffs aside. Dip bottom of remaining cream puffs into Chocolate Glaze and arrange in a circle, chocolate side down, around the edge of the pastry, leaving a 1/2" plain border. Repeat with remaining cream puffs, layering over first row of puffs as if laying bricks. Spoon chilled diplomat cream into center of gâteau, spreading out to inner edge of cream puffs. Dust lightly with powdered sugar.
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.
CHOCOLATE-SALTED CARAMEL CAKE
Make this sweet and salty Chocolate-Salted Caramel Cake. This Chocolate-Salted Caramel Cake recipe is ready in under two hours and makes 24 servings.
Provided by My Food and Family
Categories Home
Time 1h47m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Chop 3 oz. chocolate finely. Prepare cake batter as directed on package; stir in chopped chocolate. Pour into 13x9-inch pan sprayed with cooking spray.
- Bake 28 to 32 min. or until toothpick inserted in center comes out clean; cool completely.
- Microwave caramels, water and 1/8 tsp. salt in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue microwaving and stirring in 10-sec. increments until caramels are completely melted and sauce is well blended. Cool 10 min.
- Beat cream cheese in medium bowl with mixer until creamy. Add caramel sauce; mix well. Gently stir in COOL WHIP; spread onto cake.
- Melt remaining chocolate as directed on package; drizzle over cake. Sprinkle with remaining salt.
Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 85 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 2 g
MEXICAN CHOCOLATE/SALTED CARAMEL CAKE IN A MUG
I had this at friend's house and had to have the recipe! He didn't know where he got it but he knows the date - it was on the receipt he wrote the recipe on. Great when you want just one serving of dessert.
Provided by Deep Creek Diva
Categories Desserts Cakes Chocolate Cake Recipes
Time 12m
Yield 1
Number Of Ingredients 14
Steps:
- Mix flour, sugar, cocoa powder, chocolate chips, baking powder, 1 pinch salt, cayenne pepper, and cinnamon in a bowl. Whisk milk, canola oil, egg, and vanilla extract together in a separate bowl; stir into flour mixture. Lightly press caramels into kosher salt.
- Pour batter into a microwave-safe mug; top with salted caramels.
- Cook in microwave until desired consistency is reached, 75 to 100 seconds.
Nutrition Facts : Calories 632.6 calories, Carbohydrate 88.1 g, Cholesterol 191.1 mg, Fat 29.5 g, Fiber 5.8 g, Protein 13.4 g, SaturatedFat 8.3 g, Sodium 665.4 mg, Sugar 65.2 g
EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE
This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!
Provided by Ann Masterson
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 1h30m
Yield 15
Number Of Ingredients 17
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.
Nutrition Facts : Calories 429 calories, Carbohydrate 67.6 g, Cholesterol 61.9 mg, Fat 17.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 481.8 mg, Sugar 45.7 g
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- Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
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