Chocolate Cake With Salted Caramel And White Chocolate Buttercream
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
47
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tsp
Apple Cider Vinegar1 cup
Milk600 g
Granulated Sugar1 cup
Vegetable Oil1 tsp
Vanilla1 cup
All-Purpose Flour1 cup
Cocoa3 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Kosher Salt3.5 cups
Brewed Coffee1 tsp
Vanilla Extract600 g
White Chocolate Chips1 cup
Cornstarch8 tbsps
Unsalted Butter (1 stick)1 cup
Light Brown Sugar1 cup
Evaporated MilkDirections:
1
Special equipment: three 6-inch cake pans; a convection oven Preheat a convection oven to 350 degrees F
2
Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes
3
Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy
4
Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl
5
Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps
6
Grease three 6-inch cake pans with nonstick cooking spray
7
Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes Let cool slightly, then remove the cakes from the pans
8
Cool the cakes in the refrigerator for 30 minutes
9
Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake
10
To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce
11
Add a second layer and repeat
12
Add the last layer and frost the whole cake with White Chocolate Buttercream
13
Add the sugar to a small saucepan fitted with a lid
14
Pour in the coffee and stir
15
Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves
16
Turn off the heat
17
Cover immediately and let cool for 15 minutes
18
Put the white chocolate chips in a metal bowl
19
Bring the granulated sugar and 3 cups water to a boil in a large saucepan
20
Reduce the heat
21
Mix the cornstarch with 1 cup of water in a small bowl to combine
22
Stir it into the sugar mixture
23
Bring to a boil
24
Pour the sugar mixture over the white chocolate
25
Stir by hand with a whisk to combine
26
As mixture cools, stir 2 more times over the next 40 minutes
27
Let cool to room temperature
28
Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy
29
Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat
30
Cook, stirring, until thickened