As you can see above I decided to go a bit out of my comfort zone and bake a cake rather than cupcakes for our anniversary last week. I started using Pinterest to keep track of the things I find on the Internet. [It is actually pretty neat. You can follow me on Pinterest by clicking here.] Anyway, I found this great blog, Sweetapolita on someone’s board. Not only does this blog have amazing sweets, but the photos are great! I had never made a 3-layer cake (at least I don’t think I have – If I did, I guess it wasn’t veryÂ memorable). Â So, when I saw this Salted Chocolate Caramel CakeÂ I had to give it a try. I was a big fan of the Chocolate Salted Caramel mini cupcakes (you can see my post here) from the Martha Stewart Cupcakes book so I figured I would really like this cake. And boy did I…. I started by baking three 6 in layer cakes. I had to buy two more 6 in. round pans (so expect to see a lot of 6 in layer cakes!).
I got some serious doming on these cakes. I think it is because our oven doesn’t heat very evenly. I can’t remember if I placed these on some cookie sheets, but I read somewhere that it might help. It wasn’t a big deal thoughÂ becauseÂ I was going to layer this and so I could just cut the dome off. This cake was filled with a salted caramel buttercream. So, first I had to make the caramel. I love caramel. It looked so good! I had to restrain myself from just eating it all right from the pot I made it in. Let me tell you, it took some serious will power!
Making the filling was a little complex, but it was well worth it. After making that tasty caramel I set it aside to cool. In my trusty Kitchen Aid mixer I creamed the butter and then had to transfer it to another bowl, wipe the mixer clean with lemon juice, and put the egg whites and the rest of the sugar in the bowl over a pot of simmering water… Lots of work over simmering water for this recipe… Once this got to about 160Â° Â I took it off and placed it back into the mixer and whisked for about 5 minutes until stiff peaks formed. Once this was done and cooled I added the butter back into this a cup at a time. Â Finally I was able to add that cooled caramel. This filling was so good!
I then made the dark chocolate fudge frosting.Â In the recipe there was the option to make a chocolate swiss meringue buttercream which was supposed to be less dense, but I went with the chocolate fudge frosting. This was very similar to Martha Stewart’s chocolateÂ frostingÂ that I have made many times before and think is one of the best chocolate frostings!Â Now it was time to start assembling the cake. I shaved the little dome off each layer and started to place the layers down and put the filling between each layer using an offsetÂ spatula. I didn’t have a cake turntable, but had a wodden turntable that I thought would be helpful so I assembled the cake on that. The filling part wasn’t as bad as I thought it would be.
Once the filling was done I did a crumb coat layer with my chocolate frosting and put it in the fridge for a while. When it was ready I took it out and put on the final coat ofÂ frosting. Putting it on the turntable really helped when putting the final coat on. So now it was ready to chill in the fridge. Since it was our anniversary we decided we’d go to dinner. We had a Groupon
for this place Gracies’s which we heard was pretty good. So, we decided to go there for dinner. Right before leaving, I took the cake out of the fridge since the recipe said it should sit at room temperature for two hours before eating. When I took it out I sprinkled it with some more sea salt. Here is what it looked like before we took that first piece out.
By the way, I got that cake plate at Meijer. It was on sale and it was perfect! I must say, this cake was not easy to make and at first I wasn’t sure all the work was worth it, but in the end I decided it was. I loved the taste and I think it looks pretty elegant. Here’s to many more good years with Josh and good layer cakes!