Chocolate Caramel Cake
Sometimes Martha makes me doubt her. Her proportions of water to sugar when making caramel seemed off, but I trusted her, and she was right. The cake isn’t really the best in the world, but oh … the caramel buttercream. Magic.
2 c + 2 tbsp flour
1 1/2 tsp baking soda
1/2 tsp salt
4 oz unsweetened chocolate, chopped
1 1/2 tsp espresso powder
1 1/4 c boiling water
1 1/4 sticks butter, room temp
2 1/2 c brown sugar
2/3 c sour cream
• Preheat the oven to 350°. Grease a 12 x 17” jelly roll pan and line with parchment.
• Sift together the dry ingredients.
• Mix the chopped chocolate, espresso powder and boiling water and whisk until smooth.
• Beat the butter and sugar until light and fluffy. Add the sour cream and mix. Add the eggs, one at a time, beating well.
• Add the dry ingredients and mix.
• Add the chocolate and beat until smooth. Pour the batter into the pan and smooth until even.
• Bake 20–25 minutes, or until a tester comes out clean. Let cake cool completely before inverting out of the pan.
1/2 c + 2 tbsp sugar
1/4 c water
1/3 c cream
• Heat the sugar and cream in a small saucepan over medium heat. Swirl to combine and make sure sugar is completely melted. Let cook WITHOUT stirring until amber in colour. Remove from heat. (If you want to do it right, use a pastry brush with water to dissolve and sugar residue on the side of the pot.)
• Carefully pour in the cream (it’ll spatter), and whisk until smooth. Make SURE you aren’t using plain plastic here … it will likely melt and wreck your precious caramel.
• Set aside to cool a bit.
3 large egg whites
1/4 + 1 tbsp sugar
pinch of salt
1 c butter, room temp, cut into pieces
splash of vanilla
half of the caramel you just made
• Whisk your egg whites, sugar and salt in the bowl of your mixer. Set over top a bowl of simmering water. Whisk regularly until the sugar is completely dissolved and the mixture is warm to the touch.
• Take off the heat and whisk (using the mixer now) until soft peaks form. Switch to the paddle attachment and start adding butter a piece or two at a time, being sure to beat thoroughly after each addition.
• Add the vanilla and caramel. Beat until smooth.
Put it together!
• Cut the cake in half. Spread the bottom layer with half of the buttercream.
• Top with the second half of the cake. Spread the rest of the buttercream on top.
• Warm up the remaining caramel so it is perfect drizzling consistency. Drizzle over the top of the cake. Done!
True story: I wish I had made more buttercream. I am not a crazy icing person, so I tend to no pile it on, but this shit was good and I wanted more. Doubling the batch would also mean you could ice the sides as well. It’s the caramel that really kills it though. As mentioned before, I wasn’t crazy about the cake, but that was largely because it was slightly overdone (I’m not used to my mom’s oven, if I am allowed to make excuses).
Made on Saturday, November 12, 2011.
Enjoyed by most of the Wylie side of the family to celebrate Grandma being in town.
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