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Salted Caramel Chocolate Cake

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"This is the best chocolate cake I have ever put in my mouth. Each bite is so moist, it's almost impossible to keep on your fork. Everything about this cake is decadent and divine—two layers of rich chocolate cake are separated by and frosted with a chocolate and cream ganache. Bits of toffee candy are pressed into the sides, and the top is drizzled with a sauce made of caramel and sea salt. A toothpick is used to feather the caramel and make a decorative design. Make this cake for a special birthday, anniversary, gathering, party, and celebration...oh, just make it!"

List of Ingredients

â—¦ Vegetable cooking spray

Cake:
â—¦ 2 cups all-purpose flour, plus more for dusting the cake pan
â—¦ 2 cups sugar
â—¦ ¾ cup Hershey's Special Dark Cocoa
â—¦ 2 teaspoons baking powder
â—¦ 1 ½ teaspoons baking soda
â—¦ 1 teaspoon table salt
â—¦ 1 teaspoon instant coffee granules
â—¦ 1 cup whole milk
â—¦ ½ cup canola oil
â—¦ 2 large eggs
â—¦ 2 teaspoons pure vanilla extract
â—¦ 1 cup boiling water

Chocolate Ganache:
â—¦ 1 pound bittersweet chocolate (60% cacao), chopped into small pieces
â—¦ ½ teaspoon instant coffee granules
â—¦ 1 â…“ cups plus 1 tablespoon heavy cream
â—¦ 2 cups Heath Bits O' Brickle Toffee Bits
â—¦ 2 ounces soft caramels
â—¦ 1 teaspoon sea salt


Recipe

Preheat the oven to 350° F. Spray two 9-inc round cake pans with vegetable oil spray and flour lightly.

To make the cake, whisk together by hand the flour, sugar, cocoa, baking powder, baking soda, salt, and instant coffee in the bowl of a standing mixer. Add the milk, canola oil, eggs, and vanilla to the flour mixture and mix together on medium speed until well combined. Reduce the speed and carefully add the water to the cake better. Increase the speed to high and beat for about 1 more minute.

Divide the cake batter between the prepared pans. Bake for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. Transfer to a wire rack and let cool completely. Carefully remove the cakes from the pans. To level a cake layer that is higher in the middle than at the circumference, put the cake on a flat surface with the round side up and, using a sharp serrated knife, gently saw through it to cut off the center mound. Place one cake layer, cut side down, on a slightly raised work surface or cake-decorating stand.

To make the ganache, put the chopped chocolate and instant coffee in a bowl. Heat 1 â…“ cups of the cream in a saucepan over medium heat, but do not boil. Pour the hot cream over the chocolate and coffee, whisking constantly, until all of the chocolate has melted and the ganache is smooth. Remove ½ cup ganache to another bowl and refrigerate. Spread ¾ to 1 cup ganache on the top of the first cake layer. Sprinkle with ½ cup of the toffee bits. Let sit for 3 to 4 minutes. Place the second cake layer over the top layer, cut side down. Pour the remaining ganache over the top layer, making sure to spread it over the top and evenly down the sides of the cake.

To decorate the cake, press the remaining 1 ½ cups toffee bits around the sides of the cake. Put the caramels and the remaining 1 tablespoon cream in a microwave-safe bowl and microwave on high for 1 minute. Add the sea salt and stir until the caramels are melted and well combined with the cream. Using a small spoon, drizzle 4 or 5 evenly spaced lines across the top of the cake. Take a toothpick and, perpendicular to the lines, drag it across the lines to create a feathering effect on the top of the cake.

Makes 12 servings