To Bake or Not To Bake

Make dinner, do homework, or bake a cake.. I think you know the answer.  This was my second attempt at a cake made from scratch.  It took a little longer, had much more difficult steps, but it was well worth it.  This may be the most delicious cake ever!

Preheat oven to 350 degrees F.  Grease your cake pans.

In the bowl of an electric mixer, cream ..

12 Tablespoons (1 1/2 sticks) Butter at room temperature

2/3 cup granulated sugar

2/3 cup light brown sugar, packed

Mix on high speed until light and fluffy, approximately 5 minutes.  Lower the speed to medium, add..

2 extra large eggs, at room temperature, one at a time

2 teaspoons pure vanilla extract

In separate bowl, sift..

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

In another bowl whisk together..

1 cup buttermilk, shaken at room temperature

1/2 cup sour cream, at room temperature

2 Tablespoons brewed coffee

On low speed, add the buttermilk mixture and the flour mixture alternatively in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.  Mix only until blended.  Fold the batter with a rubber spatula to be sure it's completely blended.  Divide your batter between your cake pans- use any extra to make some cupcakes.  

Bake for 20-25 minutes, until toothpick inserted into the middle comes out clean.  Let cool for 10-15 minutes and then remove to cooling rack to completely cool.

Salted Caramel

1 cup sugar

4 tablespoons water

2 tablespoons light corn syrup

1/2 cup heavy cream

2 tablespoons butter

1/2 teaspoon lemon juice

1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with wooden spoon over medium heat until sugar is dissolved.

2. Cover the saucepan and let it cook over medium heat for 3 minutes.

3. After 3 minutes, remove lid, increase the heat to medium-high, and bring to boil.

4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn't burn.

5. Continue to cook until caramel turns an even amber color then remove from heat and let stand for 30 seconds.

6. ** Be Careful Here** Pour the heavy cream into the mixture.  The mixture will bubble up significantly and is very hot.

7. Stir the mixture, again being careful.  Add the butter, lemon juice, and salt.  Stir until combined.

8. Measure 1 cup into Pyrex measuring cup.  Stirring occasionally, allow to cool until thick like molasses and warm to the touch, 20 minutes.  Save any extra in a sealed container in the refrigerator. 

Salted Caramel Frosting

2 sticks butter at room temperature

8 ounces of cream cheese

3-4 cups sifted powder sugar

1 cup salted caramel

1. Beat butter and cream cheese at medium speed until creamy.

2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.

3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Enjoy!

This recipe may look daunting, it is a lot of steps and does take longer than a box of cake, but it is well worth it!  It is the moistest, richest chocolate cake I have ever eaten and it is perfectly complimented with the salted caramel frosting!

The original recipe can be found here. And it was originally adapted from Ina Garten.

Try Something New.

peace&love

Rebecca