Description
Layers of moist chocolate cake, salted caramel, and fluffy meringue buttercream. A decadent dessert for any occasion.
Ingredients
Units
Scale
- 1.5 cups (355 ml) plain flour
- 1.5 cups (355 ml) caster sugar
- 1.5 cups (355 ml) dark cocoa
- 2 teaspoons bicarbonate of soda
- 1 teaspoon baking powder
- 2 eggs
- 0.75 cups (178 ml) buttermilk
- 0.75 cups (178 ml) warm water
- 0.25 cups (60 ml) vegetable oil
- 2 teaspoons vanilla bean paste or vanilla essence
- 2 cups (473 ml) caster sugar
- 2 tablespoons glucose (or corn syrup)
- 0.5 cups (118 ml) water
- 1 cups (237 ml) double cream
- 4 teaspoons sea salt
- 4.9 oz (139 g) cold butter
- 7 oz (198 g) egg whites
- 8.8 oz (249 g) caster sugar
- 15.8 oz (448 g) butter
- 0.5 cups (118 ml) salted caramel
- 1 tablespoon vanilla extract
Instructions
- Chocolate Cake Preparation:
- Preheat the oven to 360°F (180°C).
- Grease and line the base and sides of two 8-inch round cake pans with baking paper.
- In the bowl of an electric mixer, combine flour, sugar, cocoa, baking soda, and baking powder. Beat on low until just combined.
- Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a low speed until well combined.
- Divide batter between pans. Bake for 45 minutes or until a skewer inserted comes out clean.
- Allow the cakes to cool in the pans for 20 minutes, then transfer to a wire rack to cool completely.
- Preparing the Salted Caramel:
- In a medium saucepan over high heat, combine sugar, glucose, and water. Cook for 15 minutes or until golden, avoiding stirring.
- Carefully add in the cream (the caramel will bubble). Whisk until smooth. If the mixture seizes, return to heat and stir until smooth.
- Mix in cold butter and sea salt. Divide caramel into two equal amounts and allow them to cool. If preparing ahead of time, refrigerate to thicken.
- Salted Caramel Swiss Meringue Buttercream:
- Over simmering hot water, whisk egg whites and sugar in a heatproof bowl until warm and sugar has dissolved.
- Transfer to a stand mixer. Whisk on high until stiff peaks form and the bowl feels cool.
- Switch to a paddle attachment and gradually add room temperature butter. Beat until the mixture becomes silky. If it looks curdled, keep mixing; it will come together.
- Mix in vanilla and 1/2 cup of the prepared salted caramel. Adjust the caramel quantity based on preference.
- Assembling the Cake:
- Level off the tops of the cooled cakes with a serrated knife and halve each cake horizontally, creating 4 layers.
- Place the bottom layer on a serving platter. Spread 1/3 of the second portion of salted caramel over the cake. Repeat with the next two layers. Cover with the top cake layer.
- Chill the layered cake for 30-60 minutes until the caramel sets.
- Frost the entire cake with the prepared buttercream, decorating as desired.
- Before serving, let the cake sit out of the fridge for about 15-30 minutes to soften.
Notes
- To prevent the caramel from crystallizing, ensure all your utensils and the saucepan are completely clean and dry before making the salted caramel.
- For a richer chocolate flavor, use high-quality dark cocoa powder with a high percentage of cacao.
- Leftover cake can be stored in the refrigerator for up to 3 days, and the buttercream separately for up to a week. Re-frost before serving.
- Prep Time: 60 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 75
- Sodium: 200
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1g
- Carbohydrates: 60
- Fiber: 3
- Protein: 5
- Cholesterol: 100