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:

1 1/2 tsp. baking powder

1 1/4 c. (10 oz.) dark chocolate

4 large egg whites

2 large egg yolks

4 large eggs

1 3/4 c. granulated sugar

1 c. half and half

1/4 c. heavy cream

3/4 c. + 1 tbsp. heavy cream

Liquid

2/3 c. powdered sugar, sifted

heaping pinch of sea salt

1 tsp. sea salt

heaping dash of sea salt

1 c. sugar

1 1/4 c. + 2 tbsp. unbleached all-purpose flour

1 1/2 sticks (3/4 c.) unsalted butter, room temp

1 1/2 c. (3 sticks) unsalted butter, room temperature

3 tbsp. unsalted butter, room temperature

1/2 c. unsweetened cocoa powder

1 tbsp. vanilla extract

1/4 c. water

Creaming

Equipment:

oven

baking paper

whisk

bowl

sauce pan

frying pan

double boiler

pot

sieve

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:

Quickview
1301k Calories
13g Protein
90g Total Fat
115g Carbs
7% Health Score
Limit These
Calories
1301k
65%

Fat
90g
139%

  Saturated Fat
54g
343%

Carbohydrates
115g
39%

  Sugar
87g
97%

Cholesterol
340mg
114%

Sodium
409mg
18%

Alcohol
0.56g
3%

Caffeine
40mg
14%

Get Enough Of These
Protein
13g
28%

Manganese
1mg
54%

Vitamin A
2483IU
50%

Copper
0.91mg
46%

Selenium
26µg
37%

Phosphorus
364mg
36%

Iron
5mg
33%

Magnesium
124mg
31%

Fiber
6g
25%

Vitamin B2
0.38mg
22%

Vitamin E
2mg
18%

Potassium
597mg
17%

Calcium
166mg
17%

Zinc
2mg
16%

Vitamin D
2µg
14%

Vitamin B12
0.69µg
12%

Vitamin B5
1mg
10%

Vitamin K
9µg
9%

Folate
30µg
8%

Vitamin B6
0.11mg
5%

Vitamin B1
0.07mg
5%

Vitamin B3
0.79mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Overnight Oatmeal
Beef Tenderloin Sliders
Easy Blender Chocolate Mousse (and Wolf Gourmet High Performance Blender Giveaway)
Hurricane Rum Balls
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
Dinner Tonight: Spaghetti all'Amatriciana
Roast Pork and Peameal Bacon Sandwich
Garlic Rosemary Mashed Potatoes + Thanksgiving Day Menu
Seared Tuna on Baked Flour Tortilla Chips
Apple Ham Salad
Food Trivia

Lettuce is a member of the sunflower family.

Food Joke

Two women had been having a friendly lunch when the subject turned to sex. "You know, John and I have been having some sexual problems," Linda told her friend. That's amazing!" Mary replied, "So have Tom and I. We're thinking of going to a sex therapist," said Linda. "Oh, we could never do that! We'd be too embarrassed!" responded Mary. "But after you go, will you please tell me how it went?" Several weeks passed and they met met for lunch again. "So, how did the sex therapy work out, Linda?" "Things couldn't be better!", Linda exclaimed. "We began with a physical exam, and afterward the doctor said he was certain he could help us. He told us to stop at the grocery store on the way home and buy a bunch of grapes and a dozen donuts. He told us to sit on the floor nude, and toss the grapes and donuts at each other. Every grape that went into my vagina, John had to get it out with his tongue. Every donut that I ringed his penis with, I had to eat. Our sex life is wonderful, in fact it's better than it's ever been!" With that endorsement, Mary talked her husband into an appointment with the same sex therapist. After the physical exams were completed the doctor called Mary and Tom into his office. "I'm afraid there is nothing I can do for you," he said. But doctor," Mary complained, "You did such good for Linda and John, surely you must have a suggestion for us! Please, please, can't you give us some help? Any help at all?" "Well, OK," the doctor answered. "On your way home, I want you to stop at the grocery store and buy a sack of apples and a box of Cheerios..."

Popular Recipes
Grilled Pork Tenderloin with Orange Marmalade Glaze

Simply Recipes

Butter-Bread

Foodista

Buttermilk Buckwheat Pancakes

Naturally Ella

Roasted Sweet Potato Risotto

How Sweet Eats

Millionaire Shortbread Cookies

Foodnetwork