Salted Caramel Swiss Meringue Buttercream and Ganache

By á-2908

This goes with Salted Caramel Buttercream Chocolate Cake

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

Details

Adapted from thefauxmartha.com

Preparation

Step 1

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.

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Ganache

Yield: 3 cups

Ingredients
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

Instructions

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
1. If necessary, level the cakes.
2. Evenly spread buttercream between layers.
3. Slowly pour ganache over cake. Carefully spread around the cake using an offset spatula being sure not to spread crumbs into the frosting.
4. Pull the back of a spoon to create the swirl at the top of the cake.
5. Sprinkle with sea salt.
6. Serve or store in an airtight container at room temperature for up to a week. Salt will melt the longer it sits.