Wednesday, 30 March 2011

Baked Sweet & Salty Caramel Chocolate Cake

Oh this cake is good, really, really, really good, chocolate caramel soaked cake, with caramel chocolate ganache and more of that glorious caramel drizzled on top, this cake is epic.


You will notice the recipe says nothing about drizzling caramel on top of the cake but I wasn't letting a drop go to waste and since I had already eaten a good 3 tablespoonfuls and added extra in between the layers, I decided a drizzle would be just perfect.  This caramel is the best I have ever tasted, I was utterly floored by it's deliciousness.

I'm yet to find a recipe from the Baked boys that I'm not crazy for, this cake may sound over sweet but it is far from it, the dark chocolate, sweet and salty ratio is perfect and combines to create a delightfully adult sweet treat.  It is not the simplest cake but nor the most difficult and looks mightily impressive once sliced.  My ganache came out significantly darker than pictured, I'm assuming this is probably to do with the chocolate I used, which was of very high quality.


Sweet & Salty Caramel Chocolate Cake
Recipe from Baked: New Frontiers in Baking
Makes one 8-inch 3-layer cake

For the Cake:

 3/4 cup cocoa powder
 2/3 cup sour cream
 2 2/3 cups cups all-purpose flour, plus more for pans
 2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening
 1 1/2 cups granulated sugar
 1 cup dark brown sugar
 3 large eggs
 1 tablespoon pure vanilla

Directions

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.

For the Caramel:
 1 cup sugar
 2 tablespoons light corn syrup
 1/2 cup heavy cream
  1 teaspoon fleur de sel
 1/4 cup sour cream

Directions

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.

For the Caramel Ganache
 1 pound dark chocolate, chopped
 1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool

Directions

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.


To Assemble the Cake:
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.

11 comments:

briarrose said...

OMG...soaked with caramel....I need some of this. Sounds heavenly.

Dom at Belleau Kitchen said...

really sounds good! I'm looking for a stunning birthday cake to make to celebrate my first blog anniversary this weekend! This could be it!

Corrine said...

Yuuuuum. This is totally on my "to bake" list. Maybe it has moved to the top.

Please Do Not Feed The Animals. said...

Sounds so decadent (sp?).
What do you use for light corn syrup? Do you think golden syrup would do?

How To Be Perfect said...

I've used golden syrup instead of corn syrup in a few Baked recipes so far and have had fab results, I can't compare as I've never used corn syrup but the golden variety seems to get the job done. X

Sarah-Jane - SiliconeMoulds.com said...

oooooh - sounds fab. We need to bake a cake for my mother-in-law's birthday this weekend.... and this sounds like it might be just the ticket.

thanks for sharing !

Just Cake Girl said...

That looks so amazing!!!!

Paris Pastry said...

You tease! The ganache looks like perfection.

Tammy said...

That cake is gorgeous! Omg, how seriously scrumptious- I'm in chocolate heaven! :)

xx,
Tammy

At Anna's kitchen table said...

Such a grown-up, sophisticated looking cake.
Well done.

Charenn29 said...

wow, very tempting, looks delicious.