Chocolate Salted Caramel Cake
recipe adapted from America's Test Kitchen
makes one 6 inch round layer cake and 12 cupcakes
(also makes one 9 inch round layer cake or 24 cupcakes)
INGREDIENTS
Make the cake:
1 1/2 cups all purpose flour
3/4 cup cocoa
1 1/2 cups sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3/4 cup buttermilk
1/2 cup water
1/4 coconut oil
2 large eggs, room temperature
1 tsp vanilla extract
Make the caramel:
3/4 cup sugar
1/4 cup water
1/4 light corn syrup
1 cup heavy cream
1 stick unsalted butter (1/2 cup or 113g), cut into 8 pieces
1 tsp vanilla extract
3/4 tsp salt
Make the frosting:
2 sticks (1 cup or 226g) unsalted butter, room temperature
1/4 powdered sugar, sifted
1/2 cup cocoa
pinch of salt
1/2 cup light corn syrup
3/4 tsp vanilla extract
6 oz bitter sweet chocolate, melted
sea salt flakes
METHOD:
1. Preheat oven to 325F (163 C). Grease and line cake pans and/or a muffin tin with cupcake liners if using.
2. In a large mixing bowl, sift flour and cocoa together.
3. Add sugar, baking soda, baking powder and salt. Whisk together and set aside.
4. In a medium mixing bowl, add buttermilk, water, coconut oil, eggs and vanilla. Whisk until combined.
5. Pour wet ingredients into the large mixing bowl with the dry ingredients. Gently whisk until there are no more dry patches.
6. Pour batter evenly into the cake pans and/or muffin tins. Bake for 20-25 minutes (8-10 minutes for cupcakes) or until a skewer inserted into the cake comes out clean. Let cakes cool in pans for 15 minutes before turning out on a wire rack to cool completely before frosting (about 30-45 minutes).
7. While cakes are cooling, make your caramel. Grease a 9 inch square pan. Set aside.
8. In a sauce pan, add sugar, water, and corn syrup. Mix with a spatula to combine. Turn on heat to medium high and bring to a boil. Do not disturb or mix anymore or else the sugar will crystalize along the edges.
9. When the mixture is a light amber colour, lower heat and swirl the pan to make sure the sugar is caramelizing evenly. The caramel is done when it is dark and the temperature is 375F. Remove from heat and slowly add the cream (the sugar will bubble vigorously), mixing constantly. Add butter, vanilla, salt and swirl pan to combine.
10. Return pan over medium heat and boil until the temperature is 240F, about 3-5 minutes. Pour into prepared pan and cool for 30 minutes or longer.
11. Make the frosting in a food processor. Add butter, powdered sugar, cocoa and salt. Pulse for 30 seconds and scrape down the sides. Add corn syrup, vanilla extract and pulse for 15 seconds. Add melted chocolate and pulse for 15 seconds longer.
12. Assemble the cake. Use a serrated knife and slice both cakes in half so that you have 4 even layers. Place on a clean surface side by side.
13. Use a spatula and draw 2 lines in the caramel to divide into 3 portions. Scoop up 1/3 of the caramel onto the first cake layer. Use an offset spatula and gently spread, leaving a 1/2 inch border at the edge. Continue with the second and third layer. The fourth layer is the top of the cake and doesn't require any caramel.
14. Place a cake round on your cake platter and line with parchment paper strips. Use a large spatula or flat tart tin and carefully place a caramel covered cake layer on top. Stack the remaining layers on top. Frost cake as desired and sprinkle some sea salt flakes to finish. Let stand for at least an hour for the frosting to firm up before serving. Cake can be made up to 2 days in advance and stored in the fridge. Let cake stand at room temperature for an hour before serving.
