My Favorite Cake

Name: My Favorite Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 237 milliliters firmly packed dark brown sugar; 3 larges eggs, at room temperature; 631 milliliters all-purpose flour; 355 milliliters granulated sugar; 1 teaspoons salt; 158 milliliters sour cream; 177 milliliters (1 1/2 sticks) unsalted butter, softened; 177 milliliters unsweetened cocoa powder; 1 Tbsp vanilla extract; 118 milliliters vegetable shortening; 296 milliliters hot water

My Favorite Cake might be just the dessert you are searching for. This recipe makes 9 servings with 668 calories, 8g of protein, and 33g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of butter, salt, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Divide the batter among the prepared pans and smooth the tops.

Bake for 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean.

Equipment you will use

Toothpicks

Oven

Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes on the rack, remove the pans, and let cool completely.Make the Salted Caramel

Ingredients you will need

Caramel

Equipment you will use

Wire Rack

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 on the cream mixture so it doesnt burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you dont splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350F, 6 to 8 minutes.

Ingredients you will need

Salt

Corn Syrup

Cream

Sugar

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Frying Pan

Remove from the heat and let cool for 1 minute.

Add the cream mixture to the sugar mixture.

Ingredients you will need

Cream

Sugar

Whisk in the sour cream.

Ingredients you will need

Sour Cream

Equipment you will use

Whisk

Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.Make the Whipped Caramel Ganache Frosting

Ingredients you will need

Frosting

Caramel

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 on the cream mixture so it doesnt burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you dont splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350F, 6 to 8 minutes.

Ingredients you will need

Corn Syrup

Chocolate

Cream

Sugar

Water

Equipment you will use

Kitchen Thermometer

Sauce Pan

Bowl

Frying Pan

Remove from the heat and let cool for 1 minute.

Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate.

Ingredients you will need

Chocolate

Caramel

Cream

Let the caramel and chocolate sit for 1 minutes, 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.

Ingredients you will need

Chocolate

Caramel

Equipment you will use

Bowl

Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.

Equipment you will use

Hand Mixer

Bowl

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.Assemble the Cake

Ingredients you will need

Butter

Equipment you will use

Bowl

Place one cake layer on a serving platter.

Spread 1/4 cup of the caramel over the top.

Ingredients you will need

Caramel

Spread

Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel.

Ingredients you will need

Frosting

Caramel

Spread

Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer.

Ingredients you will need

Fleur De Sel

Frosting

Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer.

Ingredients you will need

Fleur De Sel

Frosting

Caramel

Spread

Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting.

Ingredients you will need

Frosting

Caramel

Spread

Garnish with a sprinkle of fleur de sel.The cake will keep 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.

Ingredients you will need

Fleur De Sel

Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.