Thursday, May 7, 2015

Caramel cake

Caramel Cake
1/2 cup unsalted butter at room temperature
1 cup sugar
3/4 cup firmly packed dark brown sugar
3 large eggs
1 tsp. vanilla
2 cups flour
1 cup buttermilk
1 tsp. baking soda
1 Tbsp. white vinegar

salted caramel sauce
2 cups sugar
12 tbsp. unsalted butter, cubed and at room temperature
1 cup heavy cream, room temperature
1 tsp. salt

Caramel Frosting
1/2 cup firmly packed brown sugar
5 oz. unsalted butter, room temperature (divided)
1/3 cup heavy cream
8 oz. cream cheese, softened
1/4 tsp. salt
2 cups powdered sugar

Chocolate ganache
1/2 cup heavy whipping cream
1/4 cup semisweet chocolate chips


For the caramel cake:
   Prep 3 8 inch cake pans by rubbing a little shortening on a bit of paper towel.  Rub the paper towel on the sides and bottom of the pans.  Then dust with flour. Or you can line each pan with a circle of parchment paper.  I always spray it with Pam too because its not worth risking the cake not coming out.
    Preheat your oven to 350 degrees.
    Mix butter and sugar together until fully mixed.  Add the eggs one at a time.  Scrape the bowl.  Add the vanilla.  Then add the flour and buttermilk a little at a time alternating between the two. Don't over mix.  Mix the baking soda and vinegar together in a separate glass.  Add this to the batter, but only mix as much as you need to just mix it together.
   Bake for 20 minutes until golden brown and a toothpick comes out clean.  Cool in pans for about 5 minutes and then remove from the pans and cool on a wire rack.
 After the cake cools I always like to wrap them in plastic wrap and foil and then freeze.  They always frost easier.  If you don't have time you don't have to do this.

For the caramel sauce:
    In a heavy bottomed saucepan (large) pour the sugar in an even layer.  Whisk on medium heat until melted.  This can burn easily so do not stop mixing and lower the heat if you need to.  It will take about four minutes.  Remove from heat.  Cool the sugar after it has melted.  It should be amber in color.  Add the butter and whisk until combined.  Whisk until the butter has melted.  Slowly pour in the heavy cream and whisk.  Add a dash of salt.  Cool for 10-15 minutes.  Store in the fridge.

Caramel Frosting-
    In a heavy bottomed pot whisk the brown sugar and 1/4 cup butter over medium heat until melted.  Boil for 10 seconds.  Remove from heat and pour in the heavy cream.  Whisk until smooth.  Cool to room temperature.
   In a mixer cream 3 oz. of butter and cream cheese.  Scrape the sides and keep mixing.  Add salt and then add a slow stream of the brown sugar mixture.  Add the powdered sugar slowly until smooth.  Refrigerate until ready to use.
    Chocolate ganache-
    Boil cream in the microwave or in a saucepan.  Add the chocolate chips and let sit for five minutes.  Then stir.  
     Poke holes in the tops of each cake.  Spoon caramel sauce over the cake.  Then add a layer of chocolate ganache.  Then put another layer of cake.  Repeat the caramel and ganache.  
Spread a layer of caramel frosting over the second layer.  Repeat with the last layer of cake.  Save the last of the chocolate ganache and caramel to decorate the top. Refrigerate until ready to eat.