Chocolate Cake with Caramel Buttercream
Looking for a decadent chocolate cake recipe? Look no further than this version with a caramel buttercream.
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 2/3 cup (70 g) cocoa powder, sifted
- 1 tsp baking soda
- 1 tsp baking powder
- 4 eggs
- 2 cups (420 g) sugar
- ½ cup (125 ml) canola oil
- 1 tbsp (15 ml) vanilla
- 1 ¼ cups (310 ml) buttermilk
- 6 egg yolks
- 1 cup (210 g) sugar
- 3 tbsp (45 ml) water
- 1 ¼ cups (310 ml) 15% cream, warm
- 2 ¼ cups (505 g) unsalted butter, diced and left at room temperature for 20 minutes
- 1 cup (250 ml) salted caramel, homemade or store-bought (see note)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans with removable bottoms and line the bottoms with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking soda and baking powder.
- In another bowl, whisk together the eggs, sugar, oil and vanilla for 2 minutes. Add the dry ingredients alternating with the buttermilk. Mix until smooth. Divide the batter between the two prepared cake pans.
- Bake for 45 minutes or until a toothpick inserted in the centre of the cakes comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould.
- Cut off the rounded tops of each cooled cake to make them flat. With your fingers, crumble the cake scraps and spread out on a parchment paper-lined baking sheet. Bake for 15 minutes. Let cook completely, around 30 minutes.
- In a food processor, blend the cake scraps to obtain a coarse breadcrumb texture.
Looking for a decadent chocolate cake recipe? Look no further than this version with a caramel buttercream.