Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

Name: Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting
Total time: 1080 s
Yield: 10 servings
Cuisine: American
Ingredients: for chocolate cake; 1 1/4 cups hot water; 1/2 teaspoon instant coffee granules; 1 cup unsweetened cocoa powder; 2 cups granulated sugar; 2 1/2 cups all purpose flour; 1 teaspoon salt; 1 1/4 cups sour cream; 2 1/2 teaspoons baking soda; 1 teaspoon vanilla extract; 3 large eggs; 1 cup plus 2 tablespoons canola oil; FOR THE CARAMEL WHIPPED CREAM FILLING AND FROSTiNG; 1 teaspoon unflavored gelatin; 1 tablespoon cold water; 2 cups cold heavy whipping cream; 1/3 cup my salted caramel sauce; 1 1/2 teaspoons vanilla extract; Extra Salted Caramel Sauce for drizzling cake; for the garnish; Salted caramel chocolate candys, shaved to decorate top of cake

fenway @Fenway

This is a super moist chocolate cake with a light whipped salted caramel cream filling and frosting.

fenway @Fenway

This is a super moist chocolate cake with a light whipped salted caramel cream filling and frosting.

Saved

Ingredients

18 mins

10 servings

for chocolate cake
1 1/4 cupshot water
1/2 teaspooninstant coffee granules
1 cupunsweetened cocoa powder
2 cupsgranulated sugar
2 1/2 cupsall purpose flour
1 teaspoonsalt
1 1/4 cupssour cream
2 1/2 teaspoonsbaking soda
1 teaspoonvanilla extract
3large eggs
1 cupplus 2 tablespoons canola oil
FOR THE CARAMEL WHIPPED CREAM FILLING AND FROSTiNG
1 teaspoonunflavored gelatin
1 tablespooncold water
2 cupscold heavy whipping cream
1/3 cupmy salted caramel sauce
1 1/2 teaspoonsvanilla extract
Extra Salted Caramel Sauce for drizzling cake
for the garnish
Salted caramel chocolate candys, shaved to decorate top of cake

Saved

Steps

18 mins

1

Make cake
2

Spray 3 - inch cake pans with bakers spray. Preheat oven to 350°F
3

In a bowl, whisk together flour, baking soda and salt, set aside
4

In another bowl whisk hot water, coffee granules and cocoa powder until smooth
5

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
6

Divide evenly between prepared pans
7

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
8

Make caramel whipped cream filling and frosting
9

Soften gelatine in cold water in a small heatproof bowl for 5 minutes
10

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.
11

Whip cream to soft peaks
12

Beat in caramel, vanilla and liquid gelatin until it holds its shape
13

Assemble cake
14

Place one layer on serving plate, bottom side up
15

Frost with some of the caramel cream
16

Top with second layer of cake, bottom up and frost with more caramel cream
17
18

Top with third layer and frost entire cake
19

Drizzle with some extra salted caramel sauce and shaved chocolate caramel candy's
20

Refrigerate at least 4 hours before slicing
21

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fenway @Fenway

on January 03, 2016 00:42

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.