Once I was a child, I used to be mad for Twix sweet bars. What’s to not like, proper? Shortbread, caramel, and chocolate. I couldn’t get sufficient. Even immediately, my mother has luggage of candies in my grandmother’s closet to present out to the mailwoman, the handyman, and the children at her church. And when she’s not trying, I plunder the closet and loot all of the Twix.
So, it was inevitable I’d make a cake with two of my favourite flavors. (In case you’re a fan of my podcast, Speaking With My Mouth Full, you recognize I’m a large America layer cake aficionado.)
However what I’m not enamored of is American buttercream frosting. I usually discover it gritty, and over time, it will get weirdly crusty. Blech. That’s a direct results of utilizing mountains of powdered sugar. So, I got down to create a frosting that had the graceful suppleness of French buttercream coupled with the punch of taste (however not the sweetness) of American frosting. In different phrases, no powdered sugar.
That was no straightforward process. I failed time and time once more in each attainable approach. The caramel was both soupy or rock stable. If I cooked it too little, it was pale and muted. If I cooked it an excessive amount of, it tasted burnt. Then there have been the experiments with how a lot butter to make use of. An excessive amount of, and it was like consuming a stick of fats; too little, and it had no richness.
Frankly, I used to be about to throw up my palms and go the confectioner’s-sugar route. Then I attempted yet another time. That was my Goldilocks second. The frosting was neither too slack nor too agency, neither too bland nor too overpowering. To borrow her phrases, it was excellent.
From there, it was a fast leap to ending the dessert, as I used my favourite chocolate cake recipe of all time—Hershey’s chocolate cake—with a number of gildings of my very own.
I hope you get pleasure from it!
Why Our Testers Beloved This
The testers swooned over this wealthy chocolate cake with caramel frosting as a result of it was “moist and fluffy.” They have been additionally delighted with the “straightforward meeting directions” and no-fail methodology for making caramel frosting.
What You’ll Must Make This
- Chocolate cake–This recipe makes use of my favourite cake–Hershey’s chocolate cake recipe, which is infused with espresso to amp up the flavour of the cake.
- Granulated sugar—Many caramel recipes name for superfine sugar, which you can also make at residence by blitzing granulated sugar in a meals processor. However why undergo the expense of shopping for or making it? I’ve had nice success with plain ole white sugar.
- Unsalted butter–I desire to make use of unsalted butter for the reason that salt content material can range from model to model in salted butter, but when it is advisable use butter that comprises salt, cut back the salt within the caramel to 1/4 teaspoon, and don’t add additional salt to the frosting.
- Vanilla Extract (not pictured)–Vanilla provides a roundness to the caramel taste and lends a delicate richness.
The best way to Make Chocolate Caramel Cake
- Soften the sugar for the caramel in a big light-colored saucepan or skillet, which can make it easier to monitor the sugar because it melts and adjustments shade. Cook dinner till a darkish amber shade.
- Rigorously pour within the warmed cream a bit at a time.
- Whisk within the butter and vanilla extract, if utilizing.
- Sprinkle the salt over the caramel and whisk till easy.
- Pour the caramel into a big bowl and canopy with plastic wrap. Cool for 3 to 4 hours till fully room temperature.
- Whip the caramel till gentle and ethereal, 5 to 7 minutes.
- Plop within the butter cubes a number of at a time, and whip.
- When all of the butter has been added, proceed whipping the buttercream till easy and satiny.
- Frost the cake and devour!
Frequent Questions
Ah, the everlasting frosting dilemma. Buttercream will curdle and separate due to temperature points, particularly when the fats (butter, on this case) is simply too chilly. Each the butter and the liquid (cream, right here) should be at room temperature for them to create a easy satiny combination.
In case your frosting curdles, you are able to do one in all two issues:
1.) Run heat water over the surface of the blending bowl to take the coolness off and proceed beating, or
2.) Simply let the mixer beat away for 15 to twenty minutes. Ultimately the butter will heat up on account of friction, and it’ll all come collectively.
The best solution to keep away from any downside is to verify the caramel and butter are fully, 100% at room temp.
You may put together the cake layers as much as 5 days earlier than serving, and the caramel frosting might be made and refrigerated as much as 2 days earlier than utilizing. I like to recommend assembling the cake the identical day you’re serving it, however leftovers will preserve for as much as 3 days within the fridge.
You may freeze the truffles and frosting individually for as much as 3 months. Wrap the cake layers properly in plastic wrap, and retailer the frosting in a freezer-safe hermetic container. Convey each to room temperature earlier than assembling the cake. You may need to re-whip the frosting to make it gentle and fluffy once more.
How is This Frosting Completely different from American Buttercream?
American buttercream frostings use heaps and plenty of confectioner’s sugar, which, to me, is gritty and overly candy. This caramel frosting is much like European buttercreams. A sugar syrup is made (on this case, do-it-yourself caramel) to which butter is added. The caramel supplies the sweetness, which is advanced and nuanced. As a result of there’s cream within the caramel, it whips up like a dream and desires just one stick of butter as in comparison with the 2, three, and even 4 of American frostings.
Useful Suggestions
- Retailer leftover cake beneath a cake dome within the fridge for as much as 3 days.
Extra Chocolate Cake Recipes
Write a Overview
In case you make this recipe, or any dish on LC, contemplate leaving a assessment, a star ranking, and your finest picture within the feedback beneath. I like listening to from you.–David
What’s higher than a moist chocolate cake slathered in do-it-yourself salted caramel buttercream? Including a scoop of vanilla ice cream to make it an amazing birthday cake. Subsequent time, I’d pour caramel excessive of the cake for an additional kick of taste.
–Tucker P.
For the salted caramel frosting
Forestall your display from going darkish
Make the salted caramel
Unfold the sugar evenly in a light-colored saucepan or deep skillet, which helps you to monitor the sugar’s shade change, and crank the warmth to medium-high.
Because the pan heats, shake and swirl it usually so the sugar heats evenly. Keep away from stirring for the second.
As soon as the sugar begins to clump, stir with a heatproof spatula. The sugar will undergo varied phases—all of them scary-looking! At first, it’ll look wavy, then chunky, then hopelessly like a pile of tan pebbles. Maintain cooking.
As soon as melted, let the sugar flip amber (consider the colour of an previous penny) with out stirring. Watch carefully to stop burning.
- Rigorously pour within the cream a bit at a time, whisking constantly.
☞ TESTER TIP: The caramel will bubble furiously, so stand again whereas drizzling within the cream.
Boil the caramel for 1 minute, whisking till any cussed arduous bits of caramel soften.
Slide the pan off the warmth and whisk within the butter, salt, and vanilla if utilizing, till easy.
Pour the salted caramel sauce right into a heatproof bowl and let it sit at room temperature for an hour. Cowl the bowl with plastic wrap, and go away it on the counter for 3 to 4 hours or in a single day.
Make the salted caramel frosting
Whip the room-temperature caramel within the bowl of a stand mixer fitted with the whisk attachment, or with a handheld electrical mixer on medium-high velocity, till fluffy, 3 to five minutes.
Beat within the room-temperature butter till easy and supple. (In case your frosting curdles, see the FAQ above.) Add a pinch of sea salt, if desired.
Assemble and frost the cake
Place one cake layer on a turntable or cake plate. Plop about 3/4 cup of frosting on prime and unfold to the sting.
Crown with the second cake layer and plop 1 1/2 cups of frosting on prime. Unfold the frosting thinly excessive and sides of the cake with an offset spatula to create a crumb coat, which, as its identify suggests, seals in crumbs!
Slide the cake within the fridge for 20 minutes to set.
End adorning the cake with the remaining frosting. Then…devour!
- Temperature—It’s essential that the caramel and butter are at room temperature earlier than making the frosting; in any other case, you’ll have a curdled mess in your palms!
- Storage—Leftover cake might be saved beneath a cake dome within the fridge for as much as 3 days.
Serving: 1 sliceEnergy: 308 kcalCarbohydrates: 35 gProtein: 1 gFats: 19 gSaturated Fats: 12 gMonounsaturated Fats: 5 gTrans Fats: 0.1 gLdl cholesterol: 59 mgSodium: 158 mgSugar: 35 g
Diet info is robotically calculated, so ought to solely be used as an approximation.
Recipe © 2024 David Leite. Images © 2024 David Leite. All rights reserved.
Recipe Testers’ Evaluations
Salted caramel is one in all my favourite issues to make, and mates are at all times blissful to see a brand new spin on it. Final vacation, they loved a dessert with caramel sauce and to their shock, they went residence with their very own container to get pleasure from.
Frosting? I couldn’t wait to make it. The dry caramel methodology is straightforward to work with, and the outcomes are unbelievable, simply utilizing easy elements. When making caramel, it is going to at all times bubble up when the cream is added. I extremely suggest utilizing a big, high-sided saucepan to offer loads of floor space in case you don’t have a deep skillet.
What to slather it on? Chocolate cake, after all! It’s an ideal pairing with this frosting, which is sweeter than buttercream and excellent for caramel lovers. It’s an amazing special day dessert.
This tasty, versatile, and comparatively simple-to-make frosting will elevate any cake! Apply it to your best chocolate cake to show it into one thing particular.
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