A first for me! Homemade caramel sauce and a new chocolate cake and frosting recipe all in one day and for a family gathering. One thing I have never been afraid of is to try a new sweet recipe for the 1st time on company. You. Know how you can just tell it's going to be good by the ingredients and the pictures? This is taken from Martha Stewart who of course has pictures that are way better than mine but no worries, this is a chocolate cake I will make again. I loved the icing and the caramel!
The cake was easy, not too much fuss so while it was cooling I started the caramel.
This definitely had me nervous for a bit and it was so hard to follow the directions of Do Not Stir!
But the end result was delicious and I served each piece with caramel drizzled over it. The coarse salt on top is also a must. I won't talk about how many calories just the caramel alone must have but my theory is if your going to have a treat you might as well make it good!
I'm still in my cottage which I love but am looking forward to having counters pace and all my bowls and stuff I need in my new house.
So try this cake, you will love it and let me know what you think.
Suggestions from me
1. If this is your first time making caramel, you will definitely want to stir it but trust me just be patient.
2. Make sure you let the caramel cool COMPLETELY before using it on the layers. Mine ran a little down the sides which wasn't a bad thing but I preferred it thicker for in between each layer. There is more than you'll need so use enough for each layer. Don't skip!
3. I love the Ghiradelli Baking Cocoa
Worth the extra cost. I used it for the cake and the frosting. A much richer flavor.
4. The caramel recipe calls for a
Candy thermometer which I didn't have
Mine is packed away somewhere. But it turned out just fine
5. You can butter the pans like they say but I always use parchment paper. Just so easy.
6. Make sure your eggs for the cake are at room temp
FOR THE CAKE