"Notes: * Make sure you sift the cake flour before measuring it. * I used a 17 1/4- by 11 1/2-inch jelly roll pan for this recipe, but anything in that approximate size will work. * If you don't have a pastry tip, fill the zipper-lock bag with meringue, then snip off a little less than 1/4-inch from the corner. Proceed with recipe. * About the buttercream: The meringue has to be cool before you can start adding the butter, one piece at a time. If the butter melts upon contact, keep whipping the meringue until it's cooled further before adding more. As an extra precaution, have a large ice bath ready—should the buttercream turn soupy, simply dip the bottom of the mixing bowl in the ice bath for 30 to 60 seconds, then continue beating in butter...."
INGREDIENTS
•
For the For the Cocoa Meringue Decorations
•
5 large egg whites, at room temperature
•
3/4 cup sugar
•
6 tablespoons unsweetened cocoa powder
•
2 tablespoons confectioners’ sugar
•
Maldon salt, to taste (optional)
•
•
For the Cake
•
Baking spray
•
1/2 cup plus 2 tablespoons sifted cake flour (See Notes)
•
1 cup unsweetened cocoa powder
•
3/4 cup sugar
•
1 1/2 teaspoons baking powder
•
3 large egg yolks, at room temperature
•
1/4 cup vegetable oil
•
2 teaspoons pure vanilla extract
•
1/4 cup hot water
•
4 large egg whites, at room temperature
•
1/2 teaspoon salt
•
•
For the Salted Caramel Filling
•
1 cup plus 2 tablespoons sugar
•
1/2 cup water
•
4 tablespoons light corn syrup
•
3/4 cup heavy cream
•
1 teaspoon Maldon salt
•
3 large egg whites, at room temperature
•
1 stick unsalted butter (4 ounces) cut into 8 pieces, at room temperature
•
1 teaspoon pure vanilla extract
•
•
For the Chocolate Icing
•
2/3 cups heavy cream
•
2 tablespoons light corn syrup
•
4 ounces bittersweet chocolate
•
1/8 teaspoon salt
