Ingredients: |
Ingredients: Cake:
2¼ cup flour
2¼ cup sugar
1 cup plus 2 tbsp. dark cocoa powder
2¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. salt
6 tbsp. vegetable oil
1 cup plus 2 tbsp. buttermilk
1 cup plus 2 tbsp. brewed coffee
3 large eggs, room temperature
1 tbsp. vanilla
Salted Caramel Filling:
1 cup sugar, divided
¼ cup water
¼ cup heavy cream
Generous pinch of sea salt
4 large egg whites
1½ cup butter, soft
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Directions: |
Directions:CAKE:
Preheat oven to 350ºF. Grease and flour edges of 3 8-inch baking bans; line bottoms with parchment paper.
In electric mixer combine flour, sugar, cocoa, baking soda, baking powder and salt.
Add the oil, buttermilk, coffee, eggs and vanilla to the bowl and mix on low speed until well blended.
Divide the batter evenly between the prepared pans. Bake 20 - 25 minutes or until done.
FILLING:
Place ½ cup plus 2 tbsp. sugar in a medium saucepan. Mix in the water. Bring mixture to a boil over medium heat; stop stirring and let caramel cook, gently swirling from time to time until it is a deep amber color.
Remove from heat and slowly whisk in the cream and then the salt. Set aside to cool.
Combine the egg whites and the remaining ¼ cup plus 2 tbsp. sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently until the mixture reaches 160ºF and the sugar has dissolved. Transfer mixture to stand mixer fitted with whisk and beat on medium-high until stiff peaks form and mixture has cooled to room temperature (about 8 minutes).
Reduce the speed to medium and add the butter, 2 tbsp. at a time. If the frosting looks soupy or curdled continue to beat on medium-high until thick and smooth again, about 3 - 5 minutes longer. Blend in the cooled caramel until smooth. |
This recipe for Dark Chocolate Salted Caramel Layer Cake is from