| This recipe is liked by 0 person(s). |
|
Chocolate cake with salted caramel frosting
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Chocolate Cake | |
| adapted from Ina Garten Ingredients | |
| 12 tablespoons (1 1/2 sticks) | unsalted butter, at room temperature |
| 2/3 cup | granulated sugar |
| 2/3 cup | light brown sugar, packed |
| 2 extra-large eggs, at room temperature | |
| 2 teaspoons | pure vanilla extract |
| 1 cup | buttermilk, shaken, at room temperature |
| 1/2 cup | sour cream, at room temperature |
| 2 tablespoons | brewed coffee |
| 1 3/4 cups | all-purpose flour |
| 1 cup | good cocoa powder |
| 1 1/2 teaspoons | baking soda |
| 1/2 teaspoon | kosher salt |
| Preheat the oven to 350 degrees F. Grease your cake pans. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended. Divide your batter between your cake pans – use any extra to make some cupcakes. I like to fill my 6″ rounds 2/3 full. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely. Salted Caramel ~wonderful for endless desserts! Salted Caramel | |
| 1 cup | sugar |
| 4 tablespoons | water |
| 2 tablespoons | light corn syrup |
| 1/2 cup | heavy cream |
| 2 tablespoons | butter |
| 1/2 teaspoon | lemon juice |
| 1/2 teaspoon | salt, kosher or sea |
| 1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved. 2. Cover the saucepan and let it cook over medium heat for 3 minutes. 3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil. 4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn. 5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds. 6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot. 7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined. 8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger… Salted Caramel Frosting | |
| 2 sticks | butter at room temperature |
| 8 ounces | cream cheese |
| 3-4 cups | sifted powdered sugar |
| 1 cup | salted caramel, (recipe above) |
1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.