Sunday, February 26, 2012

Chocolate Cake with Salted Caramel Frosting

The other night we went to Bocado in Midtown to celebrate my good friend Jenna's birthday. We had a delicious dinner and enjoyed catching up. I'm usually not one to go out to dinner without getting dessert (you know me, I prefer dessert first!); however, we decided not to that night. Boy did I regret that decision!! As we were leaving I happened to walk by the most amazingly delicious looking chocolate cake with salted caramel frosting. My mouth was literally drooling as we walked out! Since then, I have been bound and determined to make it, and today, I did. 
Now, trust me, this cake is not nearly as pretty and perfect as the cake at Bocado...but it sure is yummy! The chocolate cake is super moist and the frosting is to die for! I can't wait to use this salted caramel frosting in another dessert...I'm thinking over brownies with pecans and toffee?! The entire process is a bit labor intensive, but totally worth the effort! 
Chocolate Cake
1 box devil's food cake mix
1 1/4 cup brewed coffee, cooled
2 tablespoons cocoa powder
1 teaspoon vanilla extract
3 eggs
1/2 cup vegetable oil

Preheat oven to 350 degrees. Grease your cake pans. 
In the bowl of an electric mixer fitted with a paddle attachment, combine eggs, oil, and vanilla. In a separate bowl, mix together cake mix and cocoa powder. With the mixer on low speed, alternate dry ingredients and coffee until everything is incorporated. Use a spatula to scrape down the sides and make sure everything is combined and there are no lumps. Divide your batter between your cake pans. I made three 8 inch layers about 1/3 full. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely. 

Salted Caramel
1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon salt
1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. **Be very careful! Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter and salt. Stir until combined.
8. Stirring occasionally, allow to cool until thick and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator.

Salted Caramel Frosting
1 stick butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 teaspoon vanilla extract
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.
4. Add additional powdered sugar until the frosting is your desired sweetness and consistency.

ENJOY!!! :)


  1. Replies
    1. Thank you! And trust me, I definitely had a BIG slice! :)


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