This weekend I celebrated my husband’s grandparent’s 60th anniversary. Wow, 60 years! Having only been married a year and a half I can’t even imagine being married that long.
We had them over to our house and between the two days that they were there I made way too much food and took way too few pictures. For dinner we had a Caprese Salad, Broccoli and Rigatoni, and Garlic Knots. Dessert was a Salted Caramel Cake with Chocolate Ganache, and breakfast the next morning was a corn and bacon quiche with blueberry and lemon scones.
And can you believe I only photographed one of these dishes!
Getting caught up in all of the festivities I completely forgot that duh – I have a blog now and need to remember these things.
Fortunately for you the recipe I did actually remember to take a picture of is the best one: Salted Caramel Cake with Chocolate Ganache.
I’m not sure when this whole salted caramel epidemic began, but I do remember the first time I had it. I had just turned 23 and I was in Virginia Beach celebrating with my parents. We went to P.F. Changs for dinner and after tummy expanding helping of lettuce wraps and beef and broccoli, I order the Salted Caramel Cake for dessert. It was A-MAZ-ING. From that moment on, I ran to the bandwagon and haven’t looked back since.
The wonderful thing about salt and caramel together is the counterbalance between the two – sweet and salty all at once. It is seriously a dangerous combination.
My recipe is a twist on a classic 1,2,3,4 cake. It has a cup of brown sugar and a cup of heavy cream to really play up those caramel flavors. If the icing looks familiar, that’s because it is the same one that I used for this delicious Ombre Cake. It’s a no-fail, full flavored icing. And finally, the thing that takes this cake to a whole new level: the dark chocolate ganache.
I chose dark chocolate, instead of milk or semi-sweet because the dark chocolate really holds up against the salted caramel. Milk and even semi-sweet chocolate can be too sweet. The dark chocolate, with its bitter notes, tones down the sweet caramel and pairs well with the salt.
- 1 cup (2 sticks) butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup heavy cream
- SALTED CARAMEL FROSTING
- 2 sticks butter
- 2 cups brown sugar
- ½ cup milk
- 4 cups powdered sugar
- 2 tsp. vanilla
- 2 teaspoon salt
- DARK CHOCOLATE GANACHE
- 10 oz dark chocolate chips
- 1 cup heavy cream
- ½ teaspoon vanilla
- TO MAKE CAKE
- Preheat oven to 350º F.
- Cream soften butter and sugars together until light and fluffy (about 5 minutes).
- Add eggs, 1 at a time, and vanilla. Mix well until incorporated.
- In another bowl, sift together flour, baking powder, and salt.
- Add the flour mixture to the butter mixture, alternating with the heavy cream.
- Divide batter between 3 (9-inch) greased cake pans.
- Bake for 25 to 30 minutes.
- TO MAKE FROSTING
- Melt butter in a saucepan, stir in brown sugar. Cook and stir over LOW heat 2 minutes.
- Add milk and continue stirring until boiling. Remove from heat.
- Cool to lukewarm.
- Put into a mixer, add sugar, vanilla, and salt while beating on medium speed for about 1 minute.
- TO MAKE DARK CHOCOLATE GANACHE
- In a medium sauce pan, bring heavy cream to a simmer.
- Pour over dark chocolate chips and whisk together.
- Immediately pour over cake.