HOW TO MAKE SALTED CARAMEL CHOCOLATE CAKE
This chocolate sheet cake is a quick and straightforward dessert that will sate all of your desires for chocolate. This chocolate cake is easy to make, requires no mixer, and has a light and airy texture with a strong chocolate flavor. A straightforward vanilla buttercream is taken to a new level by the addition of a handmade salted caramel sauce, which is followed by the buttercream being spread all over the surface of the sheet cake. One flawless taste after another!
Even though I love layer cakes so much, it’s good to have a simpler dessert that doesn’t need as much effort to put together every once in a while. Take a bite out of this chocolate sheet cake.
It is one of my favorite things to do to take traditional recipes and make them into something even more special. The use of a delectable salted caramel buttercream takes this chocolate sheet cake to a whole new level of excellence.
I like to line the pan with parchment paper to make the presentation seem extra nice and to make it easier to move the food from the pan to a cutting board or serving tray. This cake is elevated to a new level with the addition of a drizzle of more salted caramel.
THE INGREDIENTS NEEDED:
FOR MAKING THE CHOCOLATE CAKE:
2 Cups.Of all-purpose flour.
1 ¾ Cups.Of granulated sugar
¾ Cup.Of unsweetened cocoa powder.
1 Tsp.Of baking powder.
½ Tsp.Of baking soda.
1 Tsp.Of kosher salt.
½ Cup.Of whole milk.
½ Cup.Of sour cream.
½ Cup.Of vegetable oil.
2 large eggs.
2 Tsp.Of vanilla extract.
1 Cup.Of hot brewed coffee.
FOR THE SALTED CARAMEL SAUCE:
¾ Cup.Of sugar.
½ Cup.Of heavy cream room temp.
4 Tbsp.Of unsalted butter room temp.
2 Tsp.Of sea salt.
FOR MAKING THE BUTTERCREAM:
3 Cups.Of powdered sugar.
1 Cup.Of unsalted butter room temp.
2 Tsp.Of vanilla extract.
½ Cup.Of salted caramel sauce.
⅛ Tsp.Of kosher salt.
THE CHOCOLATE CAKE PREPARATION:
Prepare a baking dish that is 9 by 13 inches by spraying it with cooking spray and then lining the bottom with parchment paper, being sure to leave an overhang on two of the edges.
You do not need to line the cake pan with parchment paper if you want to serve the cake directly from the pan. First, coat the pan with butter, and then coat it in cocoa powder. Finally, tap out any excess chocolate powder.
Prepare an initial temperature in the oven of 350 degrees Fahrenheit.
In a medium basin, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda together with the salt. In a separate dish, whisk together the milk, sour cream, oil, eggs, and vanilla extract.
Add the liquid components to the dry ones in a slow and steady stream until the two mixtures are almost completely blended but still have some flour streaks visible. Add the hot coffee or water slowly while stirring the mixture gently to integrate everything.
Spread the batter evenly on the baking dish. Bake for about 28 to 30 minutes, or until a toothpick inserted into the middle comes out clean. Before icing the cake, allow it to fully cool in the pan.
If preferred, top with a drizzle of the leftover salted caramel.
THE SALTED CARAMEL SAUCE PREPARATION:
Put the sugar in a big pot and turn the heat to medium. After the sugar has begun to dissolve, continue stirring it for the next 10–15 minutes until it has entirely dissolved.
Stop stirring after the sugar has dissolved, then continue cooking over medium heat until the sugar becomes a rich amber color, which should take between one and three minutes.
As soon as the butter is diced, add it to the mixture and continue to whisk it until the butter is melted. It is going to bubble up quite a bit.
Take the pan from the heat and, while continuously whisking the mixture, add the heavy cream in a slow, steady stream. Be cautious, because it’s going to start bubbling up again. Keep whisking until the caramel reaches a smooth consistency.
If there are still sugar lumps, put the pan back on the stove over medium heat for a couple more minutes to thoroughly melt the sugar.
After adding the salt, mix everything well. Before adding the caramel to the frosting, make sure it has totally cooled down.
THE PROCESS OF MAKING THE BUTTERCREAM:
Butter should be at room temperature when combined with powdered sugar using either a stand mixer or a mixing bowl and hand mixer.
Mix at a low speed for around two minutes, until everything is incorporated. The vanilla extract should be added after it has been well mixed. Blend at a medium speed for two minutes, until it becomes airy and light.
After the salted caramel has cooled, add it to the mixture while continuing to whip it.