Skip to content

Bringing Home the Bakin'

bake my cake and eat it, too

(aka Chocolate Salt Caramel Cake)

 

This cake took a long time to make…a loooongg time.  I’m not sure if it was just me, or if it really does take over 3 hours to make, but regardless, the three hours were well spent; the cake is DELICIOUS.  I’m definitely a fan of the salty/sweet fare, and if you are, as well, you’ll love Baked’s Sweet and Salty Cake.

 The recipe is long…brace yourself.

Sweet and Salty Cake – Baked (Matt Lewis and Renato Poliafito)

Ingredients:

for the classic chocolate cake layers:

3/4 cup dark unsweetened cocoa powder

1 1/4 cup hot water

2/3 cup sour cream

2 2/3 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1/2 cup vegetable shortening

1 1/2 cups granulated sugar

1 cup firmly packed dark brown sugar

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

for the salted caramel:

1/2 cup heavy cream

1 teaspoon fleur de sel

1 cup sugar

2 tablespoons light corn syrup

1/4 cup sour cream

for the whipped caramel ganache:

1 lb. dark chocolate (60-70 %)

1 1/2 cups heavy cream

1 cup sugar

2 tablespoons light corn syrup

2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2 inch pieces

to assemble the cake:

2 teaspoons fleur de sel, plus more for garnish.

Make the Classic Chocolate Cake Layers:

  1. Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.
  2. In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.
  3. In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
  5. Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

Make the Salted Caramel:

  1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
  2. Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.
  3. When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

Make the Whipped Caramel Ganache:

  1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
  2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
  3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.
  4. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Assemble the cake:

  1. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

Advertisements

%d bloggers like this: