Salted Caramel Buttercream Chocolate Cake

The recipe Salted Caramel Buttercream Chocolate Cake can be made in around 45 minutes. For $2.56 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 1297 calories, 13g of protein, and 90g of fat per serving. This recipe serves 8. If you have powdered sugar, dark chocolate, sugar, and a few other ingredients on hand, you can make it. 6006 people have made this recipe and would make it again. It is brought to you by The Faux Martha. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Chocolate Cake with Apples and Salted Caramel Buttercream, Chocolate Cake with Salted Caramel and White Chocolate Buttercream, and Nana's Banana Cake with Salted Caramel Buttercream are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350. Line 8" or 9" pans with parchment paper. Set aside.Add dry ingredients into a medium bowl and whisk together. Into a separate bowl, measure liquid ingredients. Set aside.In the bowl of a standing mixer fitted with paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.) When ready, butter mixture will begin sticking to the sides of the bowl.Add the eggs one at a time, scraping down sides after each addition.With the mixer speed still on low, add the dry ingredient mixture alternately with the liquid mixture in 4 additions each, beginning and ending with the dry mixture. Move quickly through this step to avoid overworking the batter. This should take a total of about 45 seconds.Stop the mixer and scrape the sides of the bowl. Dont miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batters structure.Distribute batter evenly using a 2-ounce trigger release ice-cream scoop.Bake for 25-28 minutes or until the center no longer holds a finger print when pressed.Cool cake for 5 minutes before removing from the pan, using an offset spatula to loosen edges. Allow layers to cool completely before assembling. Remove parchment paper.Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan over medium heat, cooking slowly. Cover with lid to prevent sugar crystals from forming around edges, occasionally swirl pan. Cook until caramel just turns dark amber (darker pans are more difficult to tell when caramel has turned). Remove from heat, and slowly add cream and heaping pinch of salt. Stir until smooth. Let cool.Meanwhile, beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a separate bowl.Place egg whites and remaining sugar in a heatproof mixer bowl set over a pot of simmering water (double boiler). Whisk until sugar dissolves and mixture is warm to touch. Mixture will feel smooth and silky between the fingers when ready. Over cooking will scramble the eggs (no beuno).Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the mixture. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter a little at a time, whisking well after each addition.With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Set aside.Combine chocolate and powdered sugar in a heat proof bowl. Whisk together yolks in a small bowl and set aside.Add heavy cream to a small saucepan and bring to a gentle simmer. Pour cream over chocolate and carefully stir until sugar is dissolved. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth. Remove from heat being careful not to get any water in the mixture.Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper. Add mixture back into the chocolate and whisk well. Add butter and salt. Stir until smooth.Pour through a fine mesh sieve to catch any clumps.Allow to cool before icing, about 1 hour. Whisk before using.

 

Step by step:

1. Preheat oven to 35

2. Line 8" or 9" pans with parchment paper. Set aside.

3. Add dry ingredients into a medium bowl and whisk together. Into a separate bowl, measure liquid ingredients. Set aside.In the bowl of a standing mixer fitted with paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.) When ready, butter mixture will begin sticking to the sides of the bowl.

4. Add the eggs one at a time, scraping down sides after each addition.With the mixer speed still on low, add the dry ingredient mixture alternately with the liquid mixture in 4 additions each, beginning and ending with the dry mixture. Move quickly through this step to avoid overworking the batter. This should take a total of about 45 seconds.Stop the mixer and scrape the sides of the bowl. Dont miss the clumps of ingredients hiding on the bottom.

5. Mix on medium speed for 15 to 20 seconds to develop the batters structure.Distribute batter evenly using a 2-ounce trigger release ice-cream scoop.

6. Remove parchment paper.Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan over medium heat, cooking slowly. Cover with lid to prevent sugar crystals from forming around edges, occasionally swirl pan. Cook until caramel just turns dark amber (darker pans are more difficult to tell when caramel has turned).

7. Remove from heat, and slowly add cream and heaping pinch of salt. Stir until smooth.

8. Let cool.Meanwhile, beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes.

9. Transfer to a separate bowl.

10. Place egg whites and remaining sugar in a heatproof mixer bowl set over a pot of simmering water (double boiler).

11. Whisk until sugar dissolves and mixture is warm to touch.

12. Mixture will feel smooth and silky between the fingers when ready. Over cooking will scramble the eggs (no beuno).

13. Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the mixture.

14. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter a little at a time, whisking well after each addition.With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Set aside.

15. Combine chocolate and powdered sugar in a heat proof bowl.

16. Whisk together yolks in a small bowl and set aside.

17. Add heavy cream to a small saucepan and bring to a gentle simmer.

18. Pour cream over chocolate and carefully stir until sugar is dissolved.

19. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth.

20. Remove from heat being careful not to get any water in the mixture.

21. Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper.

22. Add mixture back into the chocolate and whisk well.

23. Add butter and salt. Stir until smooth.

24. Pour through a fine mesh sieve to catch any clumps.Allow to cool before icing, about 1 hour.

25. Whisk before using.

Nutrition Information:

covered percent of daily need