Salted Caramel Chocolate Cake
We are still friends if this is what you're thinking right now: "*&#$! I have a real life. I don't have time to stand at my stovetop slaving over caramel sauce or hunt down fleur de sel from God knows where. Who does this girl think she is?!" I understand. That's me, half the time.
My parents were on their way from Leavenworth to Bellingham, and I said I'd make a birthday dinner for my Dad. My Mom offered to buy a cake from Macrina. I thought about taking her up on it, but I wanted to make something. That's how it goes with me--every once in awhile, I crave something a little more technical, something I can brag about on Facebook and give myself a big ol' pat on the back about. In spite of a very busy Saturday and Yancey being on shift, I managed to pull it off. Priorites, I guess. My kids can watch cartoons all day, and I'll be in the kitchen with my candy thermometer, cursing under my breath and hoping my investment in expensive salt and chocolate pays off. Put another $20 in their therapy fund.
I'm pleased to report that all the cursing and parental neglect payed off. My parents closed their eyes in rapture at first bite, and my Dad pronounced it the best chocolate cake he's ever eaten. And this is a man decidedly not prone to any kind of hyperbole. My Mom and I have that territory covered. How wonderful, to sit around the kitchen table, dying over my cake, Loretta's constant chatter as the backdrop and full from cioppino (recipe soon). Happy Birthday, Papa. I love you.
Salted Caramel Chocolate Cake
This is from my Baked cookbook, which Jordan gave me for my birthday last year. I'm directing you to my friend Dana's recipe, since she has done all the work of transcribing it already. (Can I call you my friend, Dana? We have yet to meet.) Follow all her warnings. And this warning from me: make sure your frosting is completley cooled before you start beating in the butter!! Mine was a little warm still (impatience is my biggest flaw, in cooking and in life), and my ganache ended up being much runnier than I would have liked. Thankfully, I was able to remedy the issue by putting it in the fridge for 30 minutes, stirring it every 10 minutes so it didn't harden too much. AND I found my cake did much better being refrigereated before cutting. Good luck! Tell me all about it.
Recipe
September 12, 2010
Reader Comments (30)
Yet again -- as usual when i read your blog -- I'm wishing I had Jetsons' technology and could push a button to get me some!!! Am craving something along these lines right now -- although I live next door to a 7-11 (land of instant gratification), something tells me nothing will come close to your salted, chocolate luviness on a plate. Thanks for inspiring me though. Mmmmmm. And thanks again for your distinct and witty voice -- I can just hear you, plain as day (vibrant as life).
Cioppino is my favorite -- all that seabound luvin' in a tomato-y broth. If that isn't Heaven on table, I don't know what is!
Totally. Amazing.
this makes me wanna eat chocolate :)
Hello Sarah,
I made your salted chocolate and your chocolate chip cookies last fall when I started my master's program, wanting to make a good impression and have them associate ME with the opioid qualities of those treats (which they did, thanks so much!). I have some questions about the salted caramel chocolate orgasm, er, I mean cake. I want to follow the recipe exactly and where did you find fleur de sel (I live in Rainier Valley)? Also, I don't have a candy thermometer, but do you think my crazy meat fork thermometer will go high enough?
Oh, just loving that sprinkling on top. Nothing makes me happy at dessert time than salted chocolate. Yum.
That is so gorgeous and inspiring. I must try it!
divine! lucky dad and lucky family to get to share this bounty. happy birthday jim!
Salt on chocolate! Transformative. I just recently tasted Theo Chocolate's salted caramels. I may just have to try salting a chocolate cake next.
I made this when Dana published it on her blog, and I swear I still think about it sometimes- it was amazing! A lot of work, but completely worth it. The frosting made me weak in the knees. People will be amazed when you bring this cake out.
P.S. Happy Birthday to your dad. He is truly a great man. I knew him once upon a time, and admire him greatly.
How do you know my dad? I agree--he's a great man.
Hi Lisa! Hope you're doing well. 1) You can find fleur de sel and other fancy salts at a few places. I actually used Cyprus flaked salt because I think the shape is so pretty. I get it at Market Spice in Pike Place Market. It's around $2.00/oz, and a couple ounces will last you a long time. You can also get fancy salts at World Spice Merchants on Western and in bulk at good grocery stores. Ballard Market does NOT have it, but I bet Metropolitan Market does. And PCC might, but I don't think so. 2) I don't think your meat thermometer will work. To make caramel, you really need a candy thermometer because it can go from perfect to burnt in two seconds without one. I got mine at Safeway for $9. And then you can make other yummy things from this blot like toffee and caramel corn :) Let me know how your cake turns out.
NO!!! I"m too impatient to make it myself. Perhaps this will be a must to celebrate a friend's birthday...
This is funny: "My kids can watch cartoons all day, and I’ll be in the kitchen with my candy thermometer, cursing under my breath and hoping my investment in expensive salt and chocolate pays off."
and...
What about MY chocolate cake, Papa?! Wasn't mine the best?! :) No...I am sure salted caramel would surpass a plain chocolate cake...but...even with all those raspberries and white chocolate shavings on top?! No, it isn't a competition! Sarah, my mouth was watering when you were telling me about it over the phone. YUM! Can't wait to try it. Sorry to miss out! xo
ok. the day i got back to brooklyn, a group of girlfriends and i meet at a fantastic neighborhood restaurant, marlow & sons. before even arriving, this dessert's reputation proceeded itself and it does not disappoint!! :: http://www.saveur.com/article/Recipes/Chocolate-Caramel-Tart
my friend laura just sent me this link + i thought i'd just pass out right here and now knowing that it's actually possible to make this guy.
too die for; thought you might like to have another salted caramel/chocolate yum yum in your repetoire. :)
Thanks Sarah, for all the shopping advice! I think it's important to make it for someone you LOVE---that's the secret to it turning out well. I am definitely investing in a candy thermometer! They're worth it!
Heh heh, and I just so happen to be in the market for a new chocolate cake. Bwa ha ha...
Oh what can I say except, this is truly the best chocolate cake I've ever eaten, sorry scubbie, yours was the second best. It must be the salt. I'd eat a piece of either one , any time, any day,
anywhere.
This one isn't optional!
I'd be honored to have you call me a friend. We are, right? And will be even more so when we get to spend a couple of hours together talking about food. I look forward to that time. I too tend to be impatient with the frosting cooking step and I agree, it is absolutely imperative that you wait. Your refrigerator tip is a good one. A friend of mine, knowing I love this cake and knowing that I had already made it 7 times, offered to make it for me for my birthday. She is a novice baker and hers turned out perfect - not lopsided at all and incredibly tasty. Thanks for the mention!
Looks delish, absolutely heavenly. And how could it not with combination of chocolate, caramel & salt:)
I am attempting this cake for a dinner party with friends this Friday. I baked the cake today and need to head out for the salt to finish it up in a couple days. Will let you know how I do. Cakes seem fragile (I did 2 layers at 9 inches) thats what I had. I think the frosting and presentation can fix it in the final moments. We'll see. Looks delish!!
Happy belated birthday to your Pop! And yes, your cake is definitely insulin worthy in my book!
My step son loves all thinks cinnamon - I make him giant snickerdoodle cookies for his birthday - but I also put course salt on top before baking them - he declares them the best he's ever had! :D
This is as good as you claim!! I tasted a morsel of the combined ingredients and it is heaven. Will serve tonight to a happy group I am sure. Thanks for the recipe and I encourage everyone to find an occasion to make this. It is worth the effort!
yeah Elenor!! Good job! Wish I could be there to taste it.
Hi Sarah---I found Cyprus flaked salt, fleur de sel and lots of other goodies at the f Metropolitan Market in West Seattle and I made it there and back to my house in minutes. The cake, alas, did not turn out as I hoped. Even with the thermometer, I burned one batch of caramel, overcooked the second (it was like a lollipop on the end of my whisk, and one turned out PERFECT. Unfortunately, I didn't really like the actual chocolate cake recipe (didn't rise up light---I don't know what I did wrong) and I've had much more success with the chocolate cake recipe on the Hershey's Cocoa Powder tin (uses milk, I used soy milk, and canola oil instead of butter and sour cream). But the caramel, ganache, and salt was da bomb (and I do mean da bomb)---I ended up just eating the frosting.