Continuing our theme of things-that-Katrina-can’t-physically-be-around, enter Sweet & Salty cake from the Baked cookbook. Those fucking cute bearded hipsters. Those tricky bastards. They made me do this.

Because I’m going to play this one straight with you: this is probably the unhealthiest cake I’ve ever made, ever. 2 batches of caramel, one salted. AN ENTIRE POUND of dark chocolate. And you know what those skinny-jeans wearing assholes told me to put in the frosting?? 4 sticks of butter. 4 unholy sticks of butter. That is just. I don’t even know what that is. It’s murderous.

So you know what I did? I cut that shit in half. That’s right. I took 2 entire sticks of butter out of the frosting. Because I got to the point where I’d put in 2 sticks, and I tasted it, and it was already pretty much straight butter. I love butter, scouts honor I do, but jesus and the technicolor dreamcoat, this was a LOT of butter. Ain’t nobody fitting into their skinny jeans after this cake.

The conclusion is that the frosting was still insanely decadent. Nobody noticed my admittedly bold omission. Alright, while we’re confessing…I didn’t add the entire pound of dark chocolate. Do you have any idea how much chocolate that is? I mean, christ. This cake is fucking ridiculous. I can’t even take it seriously.

Oh but then you taste the dark chocolatey cake, the fleur-de-sel-salted caramel, and the caramel-chocolate-ganache-buttercream hybrid frosting. And then things get Real. This cake is like, yow tssssss. It is fucking adjective-transcendent. It’s gggggggggggggg.

Let’s not talk about my horrendous frosting job, (please, I’m embarrassed, cue excuses:) because I did a cursory job the night before and shoved it in the fridge so I could get the fuck to bed, it being 1am and all. And then I had like 20 minutes before work to try to fix it, and it didn’t de-fridge enough, and there were air bubbles, and at some point I was like, oh eff it all. It didn’t end up mattering, because this cake traveled 3 hours up the coast in the back of my car (RIP little red honda civic btw) in a box, and its shoulders got all slouchy and the frosting essentially melted. Soooo. Wah wah wah, something else to complain about.

My hunch is that you’re not going to make this cake, but you’re going to maybe dream about it. It WILL haunt you. It’s ok though. It beats dreaming about being involved in a underage-prostitution sting but getting caught because apparently you are not cut out for law enforcement work, and being driven away on a golf cart, and then stuck in a white room with someone else who had been caught, and then a lot of gunfire, and then getting lost in a forest of ferns. I mean, slightly better than that.

Sweet & Salty cake
from Baked: New Frontiers in Baking (btw is this not a terrifically arrogant title? just sayin.)

3/4 cup cocoa powder
2/3 cup sour cream
2 2/3 cups cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening (omitted this, added a bit of oil and a few more tbsps of butter, everything was fine)
1 1/2 cups granulated sugar
1 cup dark brown sugar
3 large eggs (at room temperature)
1 tablespoon pure vanilla

1/2 cup Salted Caramel

Whipped Caramel Ganache Icing
Fleur de sel, for garnish

1. Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

2. In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

3. In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

5. Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool completely.

6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake.  Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

Salted Caramel

1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

2. Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.

3. When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

Whipped Chocolate Caramel Ganache

1 pound dark chocolate, chopped (OH FOR REALIOS???)
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool (HOLY MOLY)

1. Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

4. Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.


Author: katboda

Hey, cram it.

3 thoughts on “Sweet&salty”

  1. No one noticed your frosting job, everyone was too busy dying of ecstasy. I want salt and caramel in all of my cakes from now on!

  2. I made this cake. I took FOREVER and looked way funkier than yours. Ask Cassandra. I took pictures. My cake would have been perfect for a “mountain theme” since the frosting was all lumpy b/c the top layer of the cake fell apart. We had to make a cylinder of taped-together beer bottle cartons to keep it from sliding apart. But it was still delicious!

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