Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting. Great recipe for Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting. This is a super moist chocolate cake with a light whipped salted caramel cream filling and frosting. Frost sides and top of cake with chocolate frosting.
Use it as a cake filling, ganache frosting, whipped, as a glaze, a dip or an ice cream topping. This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! You can cook Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting using 21 ingredients and 21 steps. Here is how you achieve it.
Ingredients of Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting
- You need of for chocolate cake.
- It’s 1 1/4 cups of hot water.
- It’s 1/2 teaspoon of instant coffee granules.
- Prepare 1 cup of unsweetened cocoa powder.
- It’s 2 cups of granulated sugar.
- It’s 2 1/2 cups of all purpose flour.
- It’s 1 teaspoon of salt.
- It’s 1 1/4 cups of sour cream.
- It’s 2 1/2 teaspoons of baking soda.
- It’s 1 teaspoon of vanilla extract.
- It’s 3 of large eggs.
- It’s 1 cup of plus 2 tablespoons canola oil.
- It’s of FOR THE CARAMEL WHIPPED CREAM FILLING AND FROSTiNG.
- It’s 1 teaspoon of unflavored gelatin.
- Prepare 1 tablespoon of cold water.
- It’s 1/3 cup of my salted caramel sauce.
- It’s 2 cups of cold heavy whipping cream.
- It’s 1 1/2 teaspoons of vanilla extract.
- It’s of Extra Salted Caramel Sauce for drizzling cake.
- You need of for the garnish.
- You need of Salted caramel chocolate candys, shaved to decorate top of cake.
Triple-Layer Chocolate Cake with salted caramel cream cheese buttercream, drips of chocolate ganache, homemade crisp caramel popcorn and extra drizzles of caramel. Jump to Recipe I have no words, for once. This cake is just way too, too everything for me to try to say anything about it. See more ideas about Desserts, Dessert recipes, Chocolate caramel cake.
Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting instructions
- Make cake.
- Spray 3 – inch cake pans with bakers spray. Preheat oven to 350°F.
- In a bowl, whisk together flour, baking soda and salt, set aside.
- In another bowl whisk hot water, coffee granules and cocoa powder until smooth.
- In a large bowl beat eggs, vanilla and sugar until well combined and pale, add oil and sour cream and stir in, stir in flour mixture, then cocoa mixture until smooth.
- Divide evenly between prepared pans.
- Bake 16 to 20 minutes , 7ntil a toothpick comes out just clean, cool in pans 10 minutes then remove from pans to wire rack to cool completely.
- Make caramel whipped cream filling and frosting.
- Soften gelatine in cold water in a small heatproof bowl for 5 minutes.
- Place bowl in a skillet of simmering water until dissoved about 1 minute remove from water and begin whipping cream. Youwant the gelitin warmn and liquid when you add it to the whipped cream..
- Whip cream to soft peaks.
- Beat in caramel, vanilla and liquid gelatin until it holds its shape.
- Assemble cake.
- Place one layer on serving plate, bottom side up.
- Frost with some of the caramel cream.
- Top with second layer of cake, bottom up and frost with more caramel cream.
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- Top with third layer and frost entire cake.
- Drizzle with some extra salted caramel sauce and shaved chocolate caramel candy's.
- Refrigerate at least 4 hours before slicing.
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Frost top and side of cake with a thin layer of buttercream to make a crumb coat. Repeat, frosting the top and side of cake with a second layer of the buttercream. Cream the granulated sugar, butter and oil in a large bowl. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Many chocolate-caramel cakes barely contain enough caramel flavor to merit the name.
