Decoration inspired by http://itsthecookiemonster.wordpress.com/
This cake was basically inspired by a combination of sudden cravings for chocolate and caramel, so I grabbed a selection of recipes that worked with what I had in the fridge and it was delicious!
I especially loved the chocolate cake recipe, which turned out to be wonderfully moist and light, and not too sweet. The light cake paired well with the rich caramel. For my buttercream, I mindlessly poured in the caramel icing while it was still warm, causing some of the butter to melt. I added more (colder) butter to balance it out and the result was a surprisingly light, creamier texture that I liked better than regular buttercream. The instructions are for traditional buttercream but this is another option if you're the experimental type.
Cake Recipe: http://www.myrecipes.com/recipe/double-caramel-turtle-cake-10000000577255/
Ingredients:
Cake:
- 1 1/2 cups boiling water
- 3/4 cup unsweetened cocoa
- 1 1/2 cups granulated sugar
- 1/2 cup or 1 stick butter, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
Salted Caramel Icing:
- 1 cup firmly packed brown sugar
- 1/2 cup or 1 stick butter
- 1/4 cup evaporated milk
- 1/2 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Big pinch of sea salt
- 1 cup butter, at room temperature
- 1/3 cup salted caramel icing, cooled to room temp.
- 1 teaspoon vanilla extract
- 1 1/2 cup powdered sugar
- Another Big pinch of sea salt or kosher salt
- Preheat oven to 350°.
- Cut round pieces of wax paper to fit the bottoms of 2 non-stick or spring form cake pans and place them inside.
- Cake
- 1. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
- 2. Place granulated sugar, butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
- 3. Add eggs, 1 at a time, beating well after each addition.
- 4. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk.
- 5. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- Salted Caramel Icing
- 1. Combine the first 3 ingredients in a saucepan and bring to a boil over medium heat for 1 minute while whisking constantly.
- 2. Remove from heat and add in powdered sugar, vanilla extract and sea salt
- 3. Continue to whisk gently until cooled or thickened slightly.
- Salted Caramel Buttercream.
- 1. Beat butter with a hand mixer or electric mixer on medium to high for 1 minute.
- 2. Add salted caramel icing and vanilla extract, and beat on medium for 2 minutes, scraping down the sides as needed. 3. Add powdered sugar and salt, and beat on low until smooth and well-combined.
Putting it all together:
Level off the tops of the 2 cakes with a sharp knife. Ice the top of one of the cakes with some of the buttercream or some of the leftover caramel icing. (I prefer caramel icing because the sides already have so much buttercream). Stack the other cake on top and completely cover the sides with a thin layer of crumb coat. Then go over it again with the rest of the buttercream. Drizzle the rest of the caramel icing on the top of the cake and let some flow over the sides. Top off with sea salt or kosher salt bits and enjoy!
Cravings, satified.
