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Salted Caramel Chocolate Cake 巧克力焦糖瑞士奶油蛋糕

Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel



Just before 2017 ended, I had 2 layers of chocolate cake sitting in my freezer. Sometimes when I bake extra, I'd love to just freeze them! Just in case I didn't make any breakfast for myself (lol!).

So I thought before the cake "expire", I should probably try out salted caramel with chocolate cake! And I really loved it!!
若想阅读中文版本,请在网页的右边 "Google Translate" 点击选择 中文简体 (Chinese Simplified)或 繁体 (Chinese Traditional) 翻译。可能食谱读起来会怪怪的,所以如果有疑问都可以问哦!

I did not really try making salted caramel, after being burnt many years ago. For some reason, I decided to taste the boiled sugar and burnt my lips lol!! That was when I was just starting to explore baking.

This time round, it was really easy in making the caramel! And I also enjoyed eating the extra!

Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel


If you have not tried salted caramel with chocolate cake before, you should! These 2 flavours paired up really well!

My elder daughter also loved the Swiss Meringue Buttercream. It has this nice smokey caramel scent, which was not overly sweet. If you prefer a stronger caramel taste, you can add more.


Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel

Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel

Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel

Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel



Yield: One 6-Inch Cake (3 Layers)Pin it

Salted Caramel Chocolate Cake

ingredients:

Cake
  • 9 tbsp cocoa powder
  • 185g cake flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 115g butter
  • 300g sugar
  • 2 large eggs
  • 1/2 cup water + 1/2 cup milk
Salted Caramel Sauce
  • 225g sugar
  • 60g water
  • 90g butter, cut into 6 pcs
  • 115g whipping cream
  • 1/2 - 1 tsp salt
Salted Caramel Swiss Meringue Buttercream
  • 3 egg whites, room temperature
  • 168g sugar
  • 203g butter, slightly softened
  • pinch of salt
  • 1.5 - 2.5 tbsp salted caramel sauce
  • 1 tsp vanilla extract

instructions:

Cake
  1. Preheat oven to 180C. Grease and line 3 x 6" cake pans.
  2. Sift together cocoa powder, flour, salt, baking soda, baking powder.
  3. Beat the butter and sugar together till fluffy. Add eggs one at a time and beat till fully incorporated.
  4. Mix together water and milk. Stir 1/2 of dry ingredients into butter mixture, then add in the milk mixture. Mix well before adding the remaining dry ingredients, followed by milk mixture.
  5. Split the cake batter among prepared pans. Bake in the preheated oven at 180C for about 15-20 mins, until a skewer inserted in the centre comes out clean.
  6. Remove from oven and cool cakes in the pan for 5 mins. Remove from pan and cool completely on wire rack.
Salted Caramel Sauce
  1. Heat sugar and water in a medium sized saucepan over medium heat. Stir constantly with a spatula.
  2. Sugar will boil and may form clumps and will eventually melt into an amber-colored liquid as you continue stirring. Be careful not to burn the sugar.
  3. Once sugar is melted to amber color, immediately add the butter. Watch out as the caramel will boil and bubble rapidly here.
  4. Stir the butter till completely melted, about 2-3 mins.
  5. Drizzle in 1/2 cup of whipping cream. Allow to boil for about 1 min. It will rise in the pan as it boils.
  6. Remove from heat and stir in the salt. Allow to cool down before using or storing in bottle or jar.
Salted Caramel Swiss Meringue Buttercream
  1. Whisk together sugar and the egg whites in your mixing bowl, over a pan of simmering water (about 1 inch high).
  2. Whisk till warm and until sugar is dissolved, about 2-3 mins. If you are using candy thermometer, the temperature should be between 65-67C.
  3. Remove from heat. Immediately beat the egg white mixture for about 5 mins on the mixer at medium speed. Increase speed to medium-high for a couple of mins, and then eventually to high. Beat till stiff peaks form, and mixing bowl is cool to touch.
  4. Reduce speed to medium-high and add in butter, 1 pc at a time, ensure to beat well after each addition. Continue beating until a silky buttercream form. You may see some curdling before this stage. Just keep beating. If your buttercream is soupy, place into fridge for 5-10 mins and beat on high again.
  5. Add in vanilla extract and salted caramel. Mix till well combined.
To Assemble
  1. Ensure the layers of cake are flat on top. You may use a serrated knife to remove any "peaks".
  2. Place a small dollop of buttercream on your cake board and spread using offset spatula. Place 1 cake layer on it. Top with frosting and smooth into even layer, using the offset spatula.
  3. Repeat till all layers of cake are done. Using your offset spatula, smooth a thin layer of buttercream all over the cake. This is the crumb coat, to seal in any crumbs. Let set in fridge for about 10 mins.
  4. Remove cake from fridge and smooth more buttercream on the cake using offset spatula. You can smooth the sides of the cake using the offset spatula or bench scrapper. For a rustic finish, hold the offset spatula at an angle against the side of the cake. Turn the cake on the turntable as you move the offset spatula upwards.
  5. Set the buttercream in the fridge for about 30 mins. Meanwhile place about 1 tbsp of salted caramel sauce in piping bag.
  6. Once cake is set, snip off a small corner on the piping bag, drizzle the salted caramel around the circumference of the cake, followed by any patterns on the top surface of cake.
  7. Pipe or decorate as desired. I am using 1M Wilton tip.
  8. Refrigerate cake until ready to be served. Serve at room temperature for best taste. (Thaw cake in room temp for about 10 mins before eating)
www.cherienoms.com
 


Salted Caramel Swiss Meringue Buttercream Chocolate Cake with glass stand and jar of caramel


Enjoy! 

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