Salted Caramel Chocolate Cake

By ctozzi

Ingredients

• Dry:
• 1 1/4 c. + 2 tbsp. unbleached all-purpose flour
• 1/2 c. unsweetened cocoa powder
• 1 1/2 tsp. baking powder
• 1 tsp. sea salt
• Liquid:
• 1 c. half and half
• 1 tbsp. vanilla extract
• Creaming:
• 1 1/2 sticks (3/4 c.) unsalted butter, room temp
• 1 3/4 c. granulated sugar
• 4 large eggs
• Salted Caramel Swiss Meringue Buttercream:
• 1 c. sugar
• 1/4 c. water
• 1/4 c. heavy cream
• heaping pinch of sea salt
• 1 1/2 c. (3 sticks) unsalted butter, room temperature
• 4 large egg whites
• Ganache:
• 1 1/4 c. (10 oz.) dark chocolate
• 2/3 c. powdered sugar, sifted
• 3/4 c. + 1 tbsp. heavy cream
• 2 large egg yolks
• 3 tbsp. unsalted butter, room temperature
• heaping dash of sea salt

Details

Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 350º. Set rack in the middle of the oven.

Set out ingredients and equipment. Sift flour. Measure dry ingredients into separate mixing bowl. Add flour and whisk together. Measure liquid ingredients into a separate bowl and set aside. Place butter and sugar in bowl of standing mixer. Crack eggs into a separate bowl and set aside.

In the bowl of a standing mixer fitted with paddle attachment, cream together the butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.)

With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.

Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This should take a total of about 60 seconds.

Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.

Line the bottom of the cake pans with parchment paper. Distribute batter evenly using a 2-ounce trigger release ice-cream scoop.

Bake for 25-30 minutes or until a skewer comes out clean.

Cool cake for 5 minutes before removing from the pan, using an offset spatula to loosen egdes. Allow layers to cool completely before assembling. Remove parchment paper.

*Salted Caramel Swiss Meringue Buttercream:*

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.

*Ganache:*

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.

*Assembly*

If necessary, level the cakes.

Evenly spread buttercream between layers.

Slowly pour ganache over cake. Carefully spread around the cake using an offset spatula being sure not to spread crumbs into the frosting.

Pull the back of a spoon to create the swirl at the top of the cake.

Sprinkle with sea salt.

Serve or store in an airtight container at room temperature for up to a week. Salt will melt the longer it sits.