SALTED CARAMEL CAKE Outrageously Delicious Salted Caramel Cake

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SALTED CARAMEL CAKE Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled...
SALTED CARAMEL CAKE Outrageously delicious Salted Caramel Cake – four layers of rich chocolate cake filled with caramel buttercream. Watch the video tutorial on how to make salted caramel sauce and create this impressive – yet easy! – layer cake. I guarantee that it will become a favourite with friends and family for birthdays and celebrations. Ingredients Salted Caramel 300 g | 1 ½ cups granulated sugar 60 ml | ¼ cup water 1 tsp lemon juice 240 ml | 1 cup double (heavy) cream at room temperature 2 tbsp unsalted butter at room temperature 1 tsp sea salt or to taste Chocolate Cake 200 g | 7oz dark chocolate chopped or chocolate buttons 200 g | 7oz (7/8 cup) unsalted butter cubed 125 ml | ½ cup hot coffee or water 75 ml | 5 tbsp buttermilk 3 large eggs 200 g | 7oz soft (1 cup) light brown sugar 200 g | 7oz (1 cup) caster sugar 200 g | 7oz (1 ½ cups) plain flour 25 g | 4 level tablespoons cocoa powder 1 tsp bicarbonate of soda 1 tsp baking powder 1/2 tsp salt Salted Caramel Buttercream 180 ml (3/4 cup) pasteurised egg whites or from 6 eggs 500 g (6 cups) icing sugar 500 g (3 cups) unsalted butter at room temperature 1 tbsp vanilla extract or paste 1/4 tsp salt 3 tbsp salted caramel sauce (cooled) Instructions SALTED CARAMEL Combine sugar, water and lemon juice to a deep heavy saucepan. Cook over high heat until the sugar dissolves, brushing the sides of the pan with a wet pastry brush to get rid of any sugar crystals. Boil without stirring until the caramel turns a deep copper colour. Remove from the heat, add the cream and quickly step back. The cream will cause the caramel to bubble volcanically before settling again. Add the butter and use a small balloon whisk to stir until it melts. Bring back to the boil, add the sea salt and cook until the thermometer registers 116°C (240°F), Leave to cool slightly. Taste and adjust the salt if needed. Transfer to a clean jar and cool completely (in fridgbefore adding to buttercream.
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