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Thursday, July 18, 2024

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Chocolate Caramel Cake – Leite’s Culinaria

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 in the present day, my mother has baggage of candies in my grandmother’s closet to present out to the mailwoman, the handyman, and the youngsters 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. (For those who’re a fan of my podcast, Speaking With My Mouth Full, I’m an enormous America layer cake aficionado.)

However what I’m not enamored of is American buttercream frosting. I typically 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 sleek 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 simple process. I failed time and time once more in each doable 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 arms 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 good.

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 just a few gildings of my very own.

I hope you take pleasure in it!

David Leite's handwritten signature of 'David.'David Leite's handwritten signature of 'David.'
david caricaturedavid caricature

Why Our Testers Cherished 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 “simple meeting directions” and no-fail technique for making caramel frosting.

What You’ll Must Make This

Ingredients for chocolate caramel cake--chocolate cake, sugar, butter, salt, and heavy cream.Ingredients for chocolate caramel cake--chocolate cake, sugar, butter, salt, and heavy cream.
  • 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 house 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 favor 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’s essential use butter that accommodates salt, cut back the salt within the caramel to 1/4 teaspoon, and don’t add further salt to the frosting.
  • Vanilla Extract (not pictured)–Vanilla provides a roundness to the caramel taste and lends a refined richness.

Learn how to Make Chocolate Caramel Cake

Sugar melting to become caramel; hot caramel bubbling in a skillet.Sugar melting to become caramel; hot caramel bubbling in a skillet.
  1. Soften the sugar for the caramel in a big light-colored saucepan or skillet, which can assist you to monitor the sugar because it melts and adjustments colour. Prepare dinner till a darkish amber colour.
  2. Rigorously pour within the warmed cream a bit at a time.
Cubes of butter melting into caramel in a skillet; a person sprinkling salt over caramel in a skillet.Cubes of butter melting into caramel in a skillet; a person sprinkling salt over caramel in a skillet.
  1. Whisk within the butter and vanilla extract, if utilizing.
  2. Sprinkle the salt over the caramel and whisk till easy.
Caramel sauce in a glass mixing bowl; whipped caramel in a glass mixing bowl.Caramel sauce in a glass mixing bowl; whipped caramel in a glass mixing bowl.
  1. Pour the caramel into a big bowl and canopy with plastic wrap. Cool for 3 to 4 hours till fully room temperature.
  2. Whip the caramel till gentle and ethereal, 5 to 7 minutes.
Cubes of butter added to a whipped caramel in a mixing bowl; finished whipped caramel frosting in a glass bowl.Cubes of butter added to a whipped caramel in a mixing bowl; finished whipped caramel frosting in a glass bowl.
  1. Plop within the butter cubes just a few at a time, and whip.
  2. When all of the butter has been added, proceed whipping the buttercream till easy and satiny.
  3. Frost the cake and devour!

Frequent Questions

Why did my frosting curdle and separate?

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) have to be at room temperature for them to create a easy satiny combination.

In case your frosting curdles, you are able to do one in every of two issues:

1.) Run heat water over the skin of the blending bowl to take the chilliness off and proceed beating, or

2.) Simply let the mixer beat away for 15 to twenty minutes. Ultimately the butter will heat up as a result of friction, and it’ll all come collectively.

The best option to keep away from any drawback is to verify the caramel and butter are fully, 100% at room temp.

Can I make this prematurely?

You’ll be able to put together the cake layers as much as 5 days earlier than serving, and the caramel frosting may 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 hold for as much as 3 days within the fridge.

Can I freeze this cake?

You’ll be able to freeze the desserts and frosting individually for as much as 3 months. Wrap the cake layers nicely 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 Totally different from American Buttercream?

American buttercream frostings use tons and many confectioner’s sugar, which, to me, is gritty and overly candy. This caramel frosting is just like European buttercreams. A sugar syrup is made (on this case, home made caramel) to which butter is added. The caramel gives the sweetness, which is complicated 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 Ideas

  • Retailer leftover cake underneath a cake dome within the fridge for as much as 3 days.
A slice of chocolate caramel cake on a plate, with the rest of the cake in the background.A slice of chocolate caramel cake on a plate, with the rest of the cake in the background.

Extra of our Finest Chocolate Cake Recipes

Write a Assessment

For those who make this recipe, or any dish on LC, contemplate leaving a assessment, a star score, and your greatest photograph within the feedback beneath. I like listening to from you.–David

What’s higher than a moist chocolate cake slathered in home made salted caramel buttercream? Including a scoop of vanilla ice cream to make it an important 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

Stop your display screen 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 colour change, and crank the warmth to medium-high.

  • Because the pan heats, shake and swirl it typically 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 numerous levels—all of them scary-looking! At first, it’ll look wavy, then chunky, then hopelessly like a pile of tan pebbles. Preserve cooking.

  • As soon as melted, let the sugar flip amber (consider the colour of an outdated penny) with out stirring. Watch carefully to stop burning.

  • Rigorously pour within the cream a bit at a time, whisking repeatedly.

    ☞ 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 exhausting 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 depart 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 pace, 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 high and unfold to the sting.

  • Crown with the second cake layer and plop 1 1/2 cups of frosting on high. Unfold the frosting thinly excessive and sides of the cake with an offset spatula to create a crumb coat, which, as its title 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!

  1. 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 arms!
  2. Storage—Leftover cake may be saved underneath 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 data is mechanically calculated, so ought to solely be used as an approximation.

Recipe © 2024 David Leite. Pictures © 2024 David Leite. All rights reserved.

Recipe Testers’ Opinions

Salted caramel is one in every of my favourite issues to make, and mates are at all times completely happy to see a brand new spin on it. Final vacation, they loved a dessert with caramel sauce and to their shock, they went house with their very own container to take pleasure in.

Frosting? I couldn’t wait to make it. The dry caramel technique is straightforward to work with, and the outcomes are unbelievable, simply utilizing easy components. When making caramel, it should at all times bubble up when the cream is added. I extremely advocate utilizing a big, high-sided saucepan to offer loads of floor space if you happen to 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 important big 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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