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Salted Caramel "Ding Dong" Cake

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Salted Caramel

Salted Caramel "Ding Dong" Cake

Salted Caramel "Ding Dong" Cake might be just the dessert you are searching for. This recipe serves 12. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 566 calories, 8g of protein, and 37g of fat. If you have cake flour, butter, natural cocoa powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Preheat oven to 350°F. Coat cake panswith nonstick spray. Line bottom of panswith parchment-paper rounds; coat paper.
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OvenOven
2
Place cocoa powder and chocolate in amedium metal bowl.
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Cocoa PowderCocoa Powder
ChocolateChocolate
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BowlBowl
3
Pour hot coffee over.
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CoffeeCoffee
4
Let stand for 1 minute. Stir until smooth. Stirin buttermilk and vanilla; set aside.
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ButtermilkButtermilk
VanillaVanilla
5
Whisk cake flour and next 3 ingredientsin a medium bowl. Using an electric mixer,beat sugar and butter in a large bowl untillight and fluffy, about 4 minutes.
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Cake FlourCake Flour
ButterButter
SugarSugar
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Hand MixerHand Mixer
WhiskWhisk
BowlBowl
6
Add eggsone at a time, beating to blend betweenadditions and occasionally scrapingdown sides and bottom of bowl. Beat untillight and fluffy, about 4 minutes.
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BowlBowl
7
Add dryingredients in 3 additions, alternating withchocolate mixture in 2 additions, beginningand ending with dry ingredients. Dividebatter evenly between pans; smooth tops.
8
Bake cakes until a tester inserted into thecenters comes out clean, about 35 minutes.
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OvenOven
9
Transfer to wire racks; let cakes cool in pansfor 10 minutes (cakes will deflate slightly).Run a knife around pans to loosen cakes;invert cakes onto racks. Peel off paper andlet cakes cool completely. Turn cakes over.
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KnifeKnife
10
If needed, use a long serrated knife to cutoff bumps or trim dome from top of eachcake to create a flat, even surface.
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Serrated KnifeSerrated Knife
1
Place chocolate andsalt in a medium bowl. Stir sugar and 1/4 cupwater in a medium deep saucepan overmedium-low heat until sugar dissolves.Increase heat and cook without stirring,occasionally swirling pan and brushingdown sides with a wet pastry brush, untilsugar is deep amber, about 9 minutes.
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ChocolateChocolate
SugarSugar
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Pastry BrushPastry Brush
Sauce PanSauce Pan
BowlBowl
Frying PanFrying Pan
2
Remove from heat and gradually add cream(mixture will bubble vigorously). Stir overmedium heat until caramel bits dissolve.
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Caramel BitsCaramel Bits
CreamCream
3
Pour over chocolate in bowl.
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ChocolateChocolate
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BowlBowl
4
Add vanilla; stiruntil mixture is smooth.
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VanillaVanilla
5
Let cool slightly.
6
Place 1 cake layer in springform pan.
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Springform PanSpringform Pan
7
Pour1 cup ganache over. Chill until set, about30 minutes. Cover remaining ganache andlet stand at room temperature.
1
Place 2 tablespoons coldwater in a small heatproof glass or metalbowl.
2
Sprinkle gelatin over; let stand untilgelatin softens, about 10 minutes.
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GelatinGelatin
3
Pour water to a depth of 1/2" into a smallskillet set over medium heat.
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WaterWater
4
Transfer bowlwith gelatin to skillet; stir until gelatindissolves, about 2 minutes.
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GelatinGelatin
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Frying PanFrying Pan
5
Remove bowlfrom skillet. Set aside.
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Frying PanFrying Pan
6
Place cream and powdered sugar in alarge bowl. Scrape in seeds from vanillabean. Using an electric mixer, beat creamuntil soft peaks form.
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Powdered SugarPowdered Sugar
CreamCream
SeedsSeeds
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Hand MixerHand Mixer
BowlBowl
7
Add gelatin; beatfilling until firm peaks form.
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GelatinGelatin
8
Spoon filling over chilled ganache oncake layer in pan; smooth top. Gently placesecond cake layer on top. Cover tightly withplastic wrap and chill until cream layer isset, at least 6 hours or overnight.
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CreamCream
WrapWrap
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Frying PanFrying Pan
9
Remove sides from springform pan.Using a knife or offset spatula, scrape offany filling that may have leaked out frombetween cakes to form smooth sides.
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Offset SpatulaOffset Spatula
Springform PanSpringform Pan
KnifeKnife
10
Transfer cake to a wire rack set inside arimmed baking sheet.
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Baking SheetBaking Sheet
Wire RackWire Rack
11
Rewarm remaining ganache until justpourable. (Microwave in a microwave-safebowl, or set a metal bowl over a largesaucepan of simmering water until justwarm, not hot.)
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WaterWater
Equipment you will use
MicrowaveMicrowave
BowlBowl
12
Pour ganache over cake,tilting cake as needed to allow ganache todrip down sides and using an offset spatulato help spread ganache, if needed, to coversides of cake. Chill until ganache is set,about 1 hour. DO AHEAD: Cake can be made2 days ahead. Cover with a cake dome; chill.
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SpreadSpread
13
Let stand at room temperature for 1 hourbefore serving.
14
Sprinkle cake with flaky sea salt.
Ingredients you will need
Sea SaltSea Salt
DifficultyExpert
Ready In45 m.
Servings12
Health Score3
Dish TypesSide Dish
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