Sweet and Salty Cake Recipe


Nutrition

Cal/Serving: 1,827
Daily Value: 91%
Servings: 8

High-Fiber
Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat118g181%
Saturated70g350%
Trans3g0%
Carbs199g66%
Fiber7g29%
Sugars149g0%
Protein13g26%
Cholesterol333mg111%
Sodium789mg33%
Calcium243mg24%
Magnesium129mg32%
Potassium542mg15%
Iron6mg31%
Zinc2mg16%
Vitamin A3079IU62%
Vitamin C1mg1%
Thiamin (B1)0mg26%
Riboflavin (B2)1mg30%
Niacin (B3)3mg15%
Vitamin B60mg6%
Folic Acid (B9)102µg25%
Vitamin B120µg8%
Vitamin D2µg1%
Vitamin E3mg17%
Vitamin K15µg19%
Fatty acids, total monounsaturated34g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

“Cheesy” Kale Chips
Instead of grabbing a bag of potato chips, make a batch of healthy kale chips from Paulding &...
Mongolian Skirt Steak
Executive Chef Kevin Long (from the kitchens of Red Lantern Restaurant and Lounge in Boston’s...
Carrot Muffins Recipe
A healthy take on carrot cake. Utilize Greek yogurt and canola oil to produce moist, flavorful...

More Recipes By Matt Lewis and Renato Poliafito


Sweet and Salty Cake
Tina Rupp

This is our signature creation, our most loved cake, and our most requested recipe. Is all this attention warranted? Absolutely.

Our Sweet and Salty Cake is an indulgent but sophisticated adult sweet: the perfectly salted caramel contrasts beautifully with the rich chocolate layers, giving the cake balance and character. It probably goes without saying that the salted caramel is also delicious poured over dark chocolate ice cream.

Fleur de sel, or sea salt, is readily available at grocery stores; however, there is a whole world of specialty salts now available online and at specialty food markets. Gray salt (sel gris), Hawaiian sea salt, Italian sea salt, and smoked sea salt will all work well in this recipe, though with slightly different (but always delicious) results.

Adapted from "Baked: New Frontiers in Baking" by Matt Lewis and Renato Poliafito.

Click here for a chance to win a Baked Brownie Mix!

3.117645
Ratings34

INGREDIENTS

For the classic chocolate cake layers:

  • ¾ cup dark unsweetened cocoa powder
  • 1 ¼ cups hot water
  • 2/3 cup sour cream
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • ½ cup vegetable shortening
  • 1 ½ cups granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract

For the salted caramel:

  • ½ cup heavy cream
  • 1 teaspoon fleur de sel
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • ¼ cup sour cream

For the whipped caramel ganache frosting:

  • 1 pound dark chocolate (60 to 70% cacao), chopped
  • 1 ½ cups heavy cream
  • 1 cup sugar
  • 2 tablespoons light corn syrup
  • 2 cups (4 sticks) unsalted butter, soft but cool, cut into ½-inch pieces

DIRECTIONS

For the classic chocolate cake layers:

Preheat the oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.

In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.

Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbon-like, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds.

Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.

Divide the batter among the prepared pans and smooth the tops. Bake for 35-40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

For the salted caramel:

In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved.

Meanwhile, keeping a close eye on the cream mixture so it doesn’t burn, combine ¼ cup water, the sugar, and corn syrup together in a medium saucepan, stirring them carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees, about 6-8 minutes. Remove from the heat and let cool for 1 minute.

Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.

For the whipped caramel ganache frosting:

Put the chocolate in a large heatproof bowl and set aside.

In a small saucepan, bring the cream to a simmer over very low heat.

Meanwhile, keeping a close eye on the cream so it doesn’t burn, combine ¼ cup water, the sugar, and corn syrup together in a medium saucepan, stirring them carefully so you don’t splash the sides of the pan. Cook over high heat until an instant-read thermometer reads 350 degrees, about 6-8 minutes. Remove from the heat and let the caramel cool for 1 minute.

Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, and then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, and then transfer it to the bowl of an electric mixer fitted with the paddle attachment.

Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy.

To assemble the cake, place one cake layer on a serving platter. Spread ¼ cup of the caramel over the top. Let the caramel soak into the cake, then spread ¾ cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Spread a very thin layer of frosting all over the cake — a crumb coat — to seal in the cake and smooth the sides and put the cake in the refrigerator for 15 minutes to firm up the frosting. Then frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel.

Recipe Details

Yield: One 8-inch cake

This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.

Servings: 8

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human