Salted Caramel Cake

*Disclaimer: Let me say this now; so that things are clear. This is the MOST INTENSE, TIME CONSUMING, FRUSTRATION-CAUSING CAKE that has EVER EXISTED... Is it worth it? Honestly, mine was not as good as the first one that I had, but still delish. But, let me also make it clear that this CAN be the THE MOST DELICIOUSLY RICH CAKE too ever pass your lips if done right, and friends, trust, many a cake have passed these lips.

*Also, this is going to be a ridiculously long post b/c 2Bit wished she had a post this long to help with all of the confusion in making this thang. Plus, 2Bit is kinda proud after completing this culinary feat.

*Also +1, this is a great cake for people on the new reverse diet where you try to gain weight. (you will love our bacon grease juice and sausage wrapped hashbrowns breakfast recipe). 

 

This is the delectibly decadent, out-of-this-world cake made famous by the Baked cookbook, from the Baked bakery in New York City. When I first heard people raving about this cake I thought, "no thanks weirdys. I am not wasting my calories on that; so get your salty cake outta here!!" However, you can't judge a cake by its name. Well, actually, you can because this is quite true to its name- salty and caramely, but maybe you can't judge a cake by its ingredients? Also not true, ingredients are important. You can't judge a cake before you taste it? Yep, hit the nail on the head. You totally can't, and this cake is chocolatey lardy caramel proof of that... I had this at a friend's birthday party,  and my world was forever changed. I am not much of a chocolate cake person, I mean don't get me wrong, I like it, but I would never request it if I had a choice of desserts. As Bob Dylan said, times they are a-changing and this is definitely a new favorite cake.

This is a three layered chocolate cake with salted caramel, caramel-chocolate ganache icing, and fleur de sel in between each layer.. Can you see why it takes a long time?- I am talking pretty much a few hours of researching on the internet (but not for you, with the help of 2Bit!!) and a few trips to the grocery (mainly to find fleur de sel) and no joke, almost a half day of making everything.. 2Bit took on the challenge with trepidation, but in honor of her sweet Mom's birthday, decided to do it! (If anyone deserves it, it is this superwoman, even though she would have been happier with a Duncan Hines box mix, it's fine, it's fine)..

There are three different parts to make- the salted caramel, whipped caramel (chocolate) ganache icing, and the three-layer chocolate cake. I recommend making the salted caramel and icing the day (night in 2Bit's case) before you make and assemble the cake. There are so many steps and so many dishes that need to be washed that this already overwhelming process would break a person's spirit if they tried to do it all at once. According to 2Bit's research, the caramel will last up to 3 days. Not sure how long the icing will, but I would say it would be fine for 3 days as well. Freshness is always best, and if you are going to do it, do it right; so I would say don't chance old tasting ingredients and make them the day before.

Some additional notes about the salted caramel and whipped caramel ganache icing:

First, Take heart dear friends, you can do this! I had never made caramel before, and everyone that I had spoken to about making this cake said that they had to redo the caramel because it burned on their first try. I made the salted caramel and didn't have to redo it; so I thought I was in the clear and got a huge head as a result. To celebrate, I had a crazy night out on the town, tossing caramel in the air wherever I went, making everyone address me as Madame Caramel and dancing the caramelly night away... Pride comes before a fall, so, needless to say, I messed up the caramel for the icing the next morning. Seriously though, it is very stressful to make, but I will give you some tips so you don't do the same. And I do blame my mess ups on my oven range from the 1920s. It is sturdy but I am pretty sure it is what Nebuchadnezzar put Shadrach, Meshach and Abed-nego in (click here if you don't know what I am talking about fiery furnace). 

• You do not need a candy thermometer. I did not use one. Just follow the instructions and take the boiling "pre-caramel mixture" (the water, sugar, and corn syrup) off as soon as it starts to turn a light brown color. It can burn very fast.
• Once the pre-caramel mixture starts boiling, you do not REALLY need to stir it the entire time. It wouldn't necessarily hurt, but you will be stirring for about 8-10 minutes worrying that it will never turn brown and you are doing something wrong.
• With that said, you should give it 5 minutes once it starts boiling and then as soon as it begins to change from clear to the hintiest bit of light brown, watch it like a hawk.
• Do not let the pre-caramel mixture sit too long before you pour the creme mixture into it. I may have done this. Wait absolutely no longer than a minute. 
• You should refrigerate the icing before putting it on the cake to firm it up a bit.. If you make the caramel and icing beforehand, refrigerate but take out around an hour or so before frosting to let them get to room temp. 

Second, fleur de sel DOES exist and it is NOT just plain old sea salt. Fleur de sel means flower of salt, don't you love it already? Definitely the most poetic of the salts. The Baked cookbook says that this stuff is "readily available at grocery stores." This is a vicious lie, unless maybe you live somewhere like NYC? 2Bit wouldn't know.. I couldn't find it at Kroger or Walmart (Wally World doesn't have a fancy pants salt? not a total shocker, I suppose...).  William Sonoma carries it, and I am told that Whole Foods does as well, potentioally Wild Oats, Fresh Market, and Good Foods do too.. (If you find them there, let 2Bit know).  It is pretty expensive, but luckily 2Bit's generous friend, Monica Hardy, was there to lend a helping hand and a baggie of fleur de sel, in what looked like a total crack sale. Monica and Heather Hardy were also very patient and kind towards 2Bit as I freaked out about this cake. Thanks lovely Hardy Ladies!

Look at all of that fancy flaky goodness...

I am kind of anal when I bake and like to use as exact of ingredients, as I can, especially when baking something for the first time. I had to use actual fleur de sel; so I am not sure if using some other type of sea salt would make a difference, but those who have made it generally believe it does. Fleur de sel is a flaky sea salt; so if you really don't care, then you can use a simple coarse sea salt. But I can tell you right now, sea salt granules won't do the job.

(2Bit BTW: This morning I was listening to NPR, which I never do, and they had some salt specialist talking about all the different types of salts and their nuances... Salt is a serious thing.. So save up a month's salary, buy an ounce of the fancy stuff, and make this cake)

Third, you CAN de-fatten the icing. If you are like me, you saw the 4 sticks of butter and thought there had to be some sort of typo. Unfortunately, that is not the case; the recipe seriously does call for that much. None of my online research revealed any alternative or even thought about reducing the butter. But 2Bit, always revolutionizing the food world, likes to shake things up!! (and decrease the general fat intake). I just used 2 sticks of butter and some powdered sugar to thicken her up a bit.

These are all of the tips I can think of now, but let me know if you see anything that confuses you too much. It is a toughy, but let 2Bit tell you, if a girl who had never even used a kitchen aid mixer before can do it, SO TOO CAN YOU!!

My cake wasn't the same as far as moistness as the one that I had, but it was still delicious. So, take this advice with a grain of salt because I did not do it perfectly. But it was still pretty much amazing if you love salty and sweet and straight up super rich chocolatey goodness. Mine was slightly dry for some reason. I may have just baked the cake a little bit too long, but it was still rich and delicious. So here you go courageous bakers!

Salted Caramel Cake:

For the Classic Chocolate Cake Layers
3/4 cup cocoa powder (I used dark)
1-1/4 cups hot water
2/3 cup sour cream
2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1/2 cup vegetable shortening (I just used regular, not vegetable)
1-1/2 cups granulated sugar
1 cup firmly packed dark brown sugar
3 large eggs, at room temperature
1 tablespoon pure vanilla extract 

Make the Classic Chocolate Cake Layers 
1.) Preheat the oven to 325 degrees Fahrenheit.

2.) Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment.  (PAM spray)

3.) Dust with flour, and knock out the excess flour.(2bit used cocoa powder)

4.) In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.

 

5.) Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.

Give the ingredients a little bonding time before becoming permanently bonded.

6.) In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbon-like, about 5 minutes.(I didn't really do 5 minutes)

7.) Add the sugars and beat until light and fluffy, about 5 minutes.(again, did not use 5 minutes)

8.) Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.

9.) Scrape down the bowl and mix again for 30 seconds.

10.) Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.

It was the fluffiest batter.

11.) Divide the batter among the prepared pans and smooth the tops.

You probably want to hang this artistic take on cake on your wall... 2Bit is tempted to do the same.

12.) Bake for 30 to 35 minutes, until a toothpick inserted in the center of each cake comes out clean.

13.) Transfer the cakes to a wire rack and let cool for 20 minutes.

14.) Invert the cakes onto the rack, remove the pans, and let cool completely.

15.) Remove the parchment.

For the Salted Caramel
1/2 cup heavy cream
1 teaspoon fleur de sel
1 cup sugar
2 tablespoons light corn syrup
1/4 cup sour cream 

Make the Salted Caramel
1.) Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

As soon as it starts boiling, it will be clear like this. Give it a good 7-10 minutes... It WILL turn brown, don't worry

If you aren't using a candy thermometer take it off the burner as SOON as it starts to turn to a light brown color.

Pre-caramel mixture

2.) Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.

3.) When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days until you are ready to assemble the cake.

Do not let the pre-caramel mixture sit too long before mixing in the cream... Or else it will get hard and you will loose some of the caramel...

Look at all that caramely goodness I lost on this whisk. Hard as a rock or else I would have salvaged it somehow.

Final salted caramel

For the Whipped Caramel Ganache Frosting
1 pound dark chocolate (60 to 70% cacao), chopped
1 & 1/2 cups heavy cream
1 cup sugar
2 tablespoons light corn syrup
2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces (I used 2 sticks + some confectioner's sugar)

Make the Whipped Caramel Ganache Frosting
1.) Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.
2.) In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
3.) When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute.
4.) Add the hot cream to the caramel; stir to combine. Let cool 4 minutes.

Final caramel product (this is the second one, after I burned the first on my old school range... I got to use a lovely modern stove while I babysat. Made such a difference)

5.)Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

Caramel... Chocolate.. Yumm.

6.) Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter (and confectioner's sugar to thicken it up if you decrease the butter content) and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

7.) Cool the ganache for 20 minutes or so before frosting the cake for easier frosting.

  Extra For Cake Assembly:
2 teaspoons fleur de sel, plus more for garnish


Assemble the Cake !!

1. Place one cake layer on a serving platter (or whatev nice looking plate you have)

2. Spread 1/4 cup of the caramel over the top.

I don't think this cake really has enough caramel b/c it gets overwhelmed by the rich choco.. I would even increase the amount of caramel, but I am a caramel-o-holic.

3. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel.

4. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer.

I kinda tried to skimp as much as I could on the icing even though it doesn't look like it... I had probably over a cup of icing left over.

5. Repeat and spread with caramel, frosting and sprinkle with 1 teaspoon of the fleur de sel.

If you don't want too much salt, I saw some recipes that omitted this second layer of salt. But 2Bit didn't b/c it adds too much to this cake.

6. Then top with the third layer. Spread with caramel.

7. Crumb coat the cake (2Bit has no idea what this is and did not do it, but if you do and think its a good iea, more power to you sister or brother bits) and put the cake in the refrigerator for 15 minutes to firm up the frosting (tote did not do this).

8. Frost the sides and top with the remaining frosting.

At this point, the icing was plenty soft; so not sure why mine got so hard. Maybe b/c I left it in my car overnight? It was so cold out that it was a natural refrigerator though.. This could have been the problem..

9. Garnish with a sprinkle of fleur de sel.

AND......

Looky Lou, You are 2legit 2BIT!

This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days.
If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days.
Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

See how the icing breaks apart so? Don't love that. Not at all.