Sweet And Salty Caramel Chocolate Cake Recipe

Salted Caramel Chocolate Cake Recipe Confessions of …

WebJun 18, 2018 · Chocolate Cake. Preheat oven to 350F/180C and grease two 9 inch round pans. Set aside. In a large bowl sift together the sugar, …

1. Preheat oven to 350F/180C and grease two 9 inch round pans. Set aside.
2. While the cake is cooking I make the fresh salted caramel. In a thick bottomed heavy saucepan cook the sugar on low-medium heat. Do not mix the sugar but you can swirl the pan around to mix it that way. The sugar will begin to turn to an amber color.
3. The next day take the cakes out of the freezer and salted caramel out of the fridge In a small saucepan heat heavy cream for 4-6 minutes. In a medium-sized bowl pour in chocolate chips and pour heavy cream on top of the chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate mix until fully combined and set aside.
4. In a bowl of an electric mixer whisk heavy whipping cream, powdered sugar, and dry milk powder until stiff peaks form. Set in fridge while preparing the cake.

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Salted Caramel Chocolate Cake Baker by Nature

WebApr 3, 2019 · Turn the mixer off and sift the powdered sugar and cocoa into the mixing bowl. Turn the mixer on the lowest speed and mix until the …

1. Preheat oven to 350°(F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.
2. In a stand mixer fitted with the paddle attachment, cream the softened butter on medium-speed until completely smooth; about 3 minutes.
3. Using a serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. Transfer 1 layer to a large plate or cake stand. Spread a thin layer of frosting on top, then add a 1/2 cup of caramel; top with another cake layer, and repeat, thinly spread it with a layer of frosting, then adding a 1/2 cup of caramel. Top final cake layer and place cake in the fridge to set for 1 hour. Once set, finishing frosting the top and sides of the cake. Sprinkle with sea salt. Slice and serve, or keep refrigerated for up to 5 days.

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