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salted caramel chocolate cake

(1 rating)
review
dotfish65 avatar
Private Recipe by
Doris Fisher
@dotfish65
Marion, NC

From the internet.

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(1 rating)

Ingredients For salted caramel chocolate cake

  • 4 cups cake flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup cocoa powder
  • 2 cups granulated sugar
  • 2 cups mayonnaise
  • 3 eggs
  • 1 3/4 cups strong coffee
  • 1 tablespoon vanilla extract
  • FILLING:
  • 2 cups granulated sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into tablespoons
  • FROSTING:
  • 2 cups unsalted butter, softened
  • 1 1/2 cups cocoa powder, sifted
  • 8 cups confectioners' sugar, sifted
  • 2 teaspoons vanilla
  • 6-8 tablespoons whole milk

How To Make salted caramel chocolate cake

  • 1
    Preheat oven to 350 degrees. Spray two (8-inch) cake pans with nonstick baking spray containing flour. Set aside.
  • 2
    In a large bowl, whisk together the cake flour, baking soda, salt and cocoa Add sugar, Hellmann's® Real Mayonnaise, eggs, coffee and vanilla. Stir just until combined. Divide batter evenly into prepared pans and bake in preheated oven for 25 minutes or until a toothpick in the center comes out clean. Remove cakes from oven. Cool in pans 10 minutes then turn out onto wire racks to cool completely.
  • 3
    Filling: In a large saucepan over low heat, add sugar water and corn syrup and stir until sugar has dissolved. Increase heat and boil without stirring until an amber color is reached, about 8 minutes. Brush down the sides with a wet pastry brush, as needed. Remove from heat. Add cream (mixture will bubble.) Whisk in the butter and salt. Cool completely.
  • 4
    Frosting: In a large bowl, beat butter and cocoa powder until fluffy. Add powdered sugar and beat again until incorporated. With mixer on low, beat in vanilla then add milk slowly. Continue beating until light and fluffy.
  • 5
    Assembly: Cut both cooled cake layers in half horizontally, forming 4 thin layers. Place first cake layer on a cake plate. Pipe a ring of frosting around diameter of cake. Spread 1/4 caramel sauce over cake layer inside the frosting ring. Top with second cake layer, repeat frosting ring and caramel sauce. Repeat with third layer then top with 4th and final layer. Apply a crumb coat of frosting to cake and refrigerate for 1 hour. Remove cake from refrigerator and frost top and sides of cake with remaining frosting.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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