Salted Caramel Chocolate Cake

by Kate on June 10, 2013

Salted Caramel Chocolate Cake - FoodBabbles.com
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When it comes to cakes, there are so many creative directions you can go with a plethora of incredible flavors to choose from. For me, there’s nothing better than a classic chocolate cake. Unadulterated chocolate is pure bliss for me. That chocolate would be just fine all on its own. Nothing more needed. But the allure of accompaniments is sometimes too much for me to resist. German Chocolate Cake is my all-time favorite variety in the chocolate category. Coconut, pecans, chocolate… oh yes, I’m all over it. Chocolate and strawberries are natural partners and you know where there are strawberries, I want to put a little balsamic vinegar so Chocolate Cake with Balsamic Strawberry Whipped Cream Filling quickly became a personal favorite as well as the most requested recipe from family and friends.

Chocolate Salted Caramel Cake - FoodBabbles.com

But the combination of chocolate and salted caramel, well it’s just irresistible to me. This Salted Caramel Chocolate Cake is a classic Hellmann’s® Chocolate Birthday Cake with a twist. For 100 years, Hellmann’s® Mayonnaise has brought together the best ingredients – such as oil, vinegar and now cage-free eggs – to help bring out the best meals and moments to America’s tables. As part of the brand’s 100th birthday celebration, Hellmann’s® is helping provide one million meals to Feeding America to help the fight against hunger nationwide.

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Hellmann’s® is also teaming up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients. Mario put his twist on 6 classic recipes, one of which was Hellmann’s® Chocolate Birthday Cake. Visit Hellmann’s® on Facebook to watch Mario share his modern twist on some of Hellmann’s® classic recipes and enter for a chance to win a seat at the Blue Ribbon table in New York City for Hellmann’s® 100th Birthday celebration.

Seeing all these classic recipes remade inspired me to get in on the fun and create my own variation of this classic cake. Chocolate mayonnaise cake is one of my all-time favorite cake recipes. So moist, flavorful and truly a classic. I amped up the chocolate flavor with the addition of coffee, which deepens the flavor then filled the layers with salted caramel. It’s finished with fluffy chocolate frosting then drizzled with a little more salted caramel for the perfect salty sweet dessert combination.

Chocolate Salted Caramel Cake - FoodBabbles.com

I would love to see your unique twist on one of these classic recipes too! Join the Hellmann’s® Blue Ribbon table, co-create a recipe with Mario Batali and enter for a chance to win a seat at the World’s Longest Picnic Table for Hellmann’s® 100th birthday celebration in September. Enter HERE! In the meantime, feast your eyes on this gorgeous, decadent Salted Caramel Chocolate Cake as you ponder which recipe you’ll co-create with Mario.

Enjoy!

~K

**Disclosure: I was provided compensation as well as seats at the Hellmann’s 100th Birthday Celebration. However, the thoughts and opinions expressed here are my own.

One Year Ago: Very Berry Honey Galette with Lavender Whipped Cream

Salted Caramel Chocolate Cake

2 hours, 30 minutes

Yield: 10 servings

Salted Caramel Chocolate Cake

A moist, chocolate cake filled with salted caramel and covered in a fluffy, chocolate frosting.

Ingredients

    Cake:
  • 4 cups cake flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup bitter (natural) cocoa powder
  • 2 cups granulated sugar
  • 2 cups Hellmann's® Real Mayonnaise
  • 3 eggs
  • 1 3/4 cups strong coffee
  • 1 tablespoon vanilla extract
  • Filling:
  • 2 cups granulated sugar
  • 2 tablespoons water
  • 2 tablespoons light corn syrup
  • 1 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 6 tablespoons unsalted butter, cut into tablespoons
  • Frosting:
  • 2 cups unsalted butter, softened
  • 1 1/2 cups cocoa powder, sifted
  • 8 cups confectioners' sugar, sifted
  • 2 teaspoon vanilla
  • 6-8 tablespoons whole milk

Instructions

    Cake:
  1. Preheat oven to 350 degrees. Spray two (8-inch) cake pans with nonstick baking spray containing flour. Set aside.
  2. In a large bowl, whisk together the cake flour, baking soda, salt and cocoa
  3. Add sugar, Hellmann's® Real Mayonnaise, eggs, coffee and vanilla. Stir just until combined.
  4. Divide batter evenly into prepared pans and bake in preheated oven for 25 minutes or until a toothpick in the center comes out clean.
  5. Remove cakes from oven. Cool in pans 10 minutes then turn out onto wire racks to cool completely.
  6. Filling:
  7. In a large saucepan over low heat, add sugar water and corn syrup and stir until sugar has dissolved. Increase heat and boil without stirring until an amber color is reached, about 8 minutes. Brush down the sides with a wet pastry brush, as needed. Remove from heat. Add cream (mixture will bubble.) Whisk in the butter and salt. Cool completely.
  8. Frosting:
  9. In a large bowl, beat butter and cocoa powder until fluffy. Add powdered sugar and beat again until incorporated. WIth mixer on low, beat in vanilla then add milk slowly. Continue beating until light and fluffy.
  10. Assembly:
  11. Cut both cooled cake layers in half horizontally, forming 4 thin layers.
  12. Place first cake layer on a cake plate. Pipe a ring of frosting around diameter of cake. Spread 1/4 caramel sauce over cake layer inside the frosting ring. Top with second cake layer, repeat frosting ring and caramel sauce. Repeat with third layer then top with 4th and final layer. Apply a crumb coat of frosting to cake and refrigerate for 1 hour.
  13. Remove cake from refrigerator and frost top and sides of cake with remaining frosting. Drizzle a little remaining caramel sauce over the top, if desired.
http://foodbabbles.com/salted-caramel-chocolate-cake/

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{ 36 comments… read them below or add one }

tanya June 10, 2013 at 10:49 am

Wow Kate, this cake looks incredible!!! That drizzle on top is drool worthy!

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Kate June 10, 2013 at 2:21 pm

Thanks so much Tanya!

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suzanne June 10, 2013 at 11:12 am

Chocolate and caramel two of my favorite flavor combinations. I have never made a cake with mayonaise but have to give this try, I can imagine how moist and delicious it is.

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Kate June 10, 2013 at 2:21 pm

The mayonnaise really does make it quite moist! Love using is.

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ChristineM June 10, 2013 at 12:24 pm

YUM Kate! chocolate and salted caramel together sounds wonderful!

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Kate June 10, 2013 at 2:20 pm

Thanks Christine! This cake was definitely a big winner!

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Kristin @ Dizzy Busy and Hungry! June 10, 2013 at 8:19 pm

Beautiful! This cake looks awesome and I bet it tastes even awesomer! 🙂

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Kate June 11, 2013 at 12:45 pm

It’s totally awesome Kristin! 😉 Thank you!

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Alice @ Hip Foodie Mom June 11, 2013 at 11:01 am

OMG, this cake looks DELISH!!! I, too, love any form of chocolate cake!! LOVE this, Kate!

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Kate June 11, 2013 at 12:41 pm

Thank you Alice!! It was really SO good!! It’s so chocolatey and the salted caramel pairs so nicely with it… that whole salty/sweet thing I’m so fond of.

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Ashley Bee (Quarter Life Crisis Cuisine) June 11, 2013 at 12:52 pm

I’ve never tried cooking with mayo in this way but I can see how it’d make for a nice moist cake! I’m tempted to enter the contest but probably don’t have time to make a legit recipe, oh well…

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Kate June 11, 2013 at 5:33 pm

Aww, I hear ya. Time, there’s never enough of it, right? The mayo in this cake does make for an incredibly moist cake. It’s just wonderful!

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Barb | Creative Culinary June 11, 2013 at 3:36 pm

As much as I love chocolate I’m not usually into chocolate upon chocolate…and then I saw that salted caramel glaze. Someone mentioned to me this week after seeing my toffee with salted chocolate that he was over it; the whole salted thing. I’m so not and I never will be! Divine I tell ya!

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Kate June 11, 2013 at 5:37 pm

I will never EVER be owver the whole salted thing!! I’m with you 100%. I absolutely love it! This cake is actually filled with salted caramel between the layers too so it’s a nice mix of chocolate and caramel.

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Vibhuti June 11, 2013 at 5:21 pm

can i use any other brand than Hellmann’s® Real Mayonnaise?
what can be used alternate to corn syrup?

thanks,
vibhuti

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Kate June 11, 2013 at 5:32 pm

I personally only use Hellman’s but I’m sure you could use another brand if you have a personal preference but I can’t attest to the resulting cake. I’m sure it will still be wonderful! This is one incredible cake. As for the corn syrup, the small amount present is used to keep the caramel smooth. A dash of lemon juice or cream of tartar should perform the same task though. Hope you enjoy! This is one of my favorite cakes to date.

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Christina June 12, 2013 at 12:28 am

I’ve been wanting to try making a chocolate mayonnaise cake for a while. After seeing your amazingly delicious looking cake I think I have to give it a try 🙂

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Karen - Cinnamon Freud June 12, 2013 at 12:44 am

My biggest problem with cakes is often that they are too dry- will definitely try this recipe for a good moist chocolate cake. Love the idea of adding in a salted caramel filling. Yum!

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Kate June 13, 2013 at 9:42 pm

Thank you Karen! I hope you enjoy it. It was devoured at a family party!

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Erin @ The Spiffy Cookie June 12, 2013 at 10:32 am

Holy cow, that drizzle looks awesome too!

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Kate June 13, 2013 at 9:41 pm

Thanks Erin! It was ridiculously good.

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Meghan @ The Tasty Fork June 12, 2013 at 9:18 pm

I was just thinking I needed some chocolate. After looking at your post, now I REALLY need some chocolate!!

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laurasmess June 13, 2013 at 3:19 am

I’ve never heard of chocolate mayonnaise cake. Can you taste the mayo at all? Sounds kinda odd, but I totally believe how delicious this must be (the photos sell the cake completely! Gorgeous presentation Kate!). By the way, I just read your ‘about’ page – you are the most beautiful, honest soul. You have a gorgeous family, you write well and I am so glad that you’re sharing your love of food with the world! xx

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Kate June 13, 2013 at 9:41 pm

Wow! What an incredibly sweet comment. Thank you SO much! As for the mayo in this cake, you do not taste it at all. I find that it just adds a lot of moisture to the cake. It does sound a bit strange but it is thoroughly amazing!

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T June 15, 2013 at 11:50 am

Hi,

I am in the midst of making this cake now and wanted to let you know that you omitted a step in the preparation of the cake. The ingredients call for 2 cups of sugar but you did not mention when to add it to the instructions for the cake. I assumed that the sugar should be added with the mayo, eggs, coffee, and vanilla. The cake’s in the oven now and I am off to the filling. I’m looking forward to the finished product.

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Kate June 16, 2013 at 1:51 pm

Ahhh! I hate when that happens. Thanks so much for the heads up. I’ve corrected it. Hope the cake turned out good and that you enjoyed it!

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T June 17, 2013 at 11:45 am

The cake was awesome. I ended up using the frosting as more of a filling–so a layer of caramel and then the frosting–and then made a ganache and covered the entire cake with it. It was beyond decadent. I made it Saturday and ate some that night. By the next night, the flavors had developed more and it was really delicious.

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Kate June 17, 2013 at 12:14 pm

Ooo!! I can only imagine how good it was with the addition of the ganache. Great idea!!! I’ll have to try it that way next time I make it. Yum! So happy to hear you enjoyed this cake.

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Donna September 6, 2013 at 12:04 pm

3. Add sugar, Hellmann’s® Real Mayonnaise, eggs, coffee and vanilla. Stir just until combined.

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HKA August 8, 2013 at 11:33 pm

Hi There – How did you get that splash of caramel on top of the cake? Can you provide instructions for that? I made the cake, made the filling, and made the frosting… now I’m ready to assemble but just need that one last step! Thanks!!

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Kate August 9, 2013 at 10:58 am

I simply drizzled the remaining sauce over the top. Hope you enjoyed the cake!

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HKA August 9, 2013 at 2:13 pm

Thanks!! It’s for my inlaw’s anniversary. we’re going to eat it tomorrow… however, I’ve already licked a ton of icing and crumbs…mmmm!! so far so good 🙂

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Katie August 23, 2013 at 5:05 pm

Well, I think I overdid the filling a bit. It got hard bits in it when I went to add the cream. Mine definitely looks a lot darker than yours too–but I think it tastes okay! So, here’s hoping the cake still turns out.

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Kate August 23, 2013 at 10:37 pm

A darker caramel is just a deeper caramel as long as it doesn’t taste burned, you’re good to go 😉 As for the hard bits, that does happen sometimes. You can try continuing to cook it over low heat while stirring gently to see if they will dissolve but if that doesn’t work just strain the caramel through a fine mesh sieve and no one will ever know. Hope you enjoy the cake!

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Katie October 10, 2013 at 6:48 pm

Also….how would you do this with cupcakes. Probably can’t do batter, filling, batter, eh? You’d have to add the filling after baking right?
-Katie

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Kate October 10, 2013 at 8:29 pm

I’ve never made cupcakes using this recipe so I can’t testify to 100% on this but… I feel like you would just make the batter and bake the chocolate cupcakes just like you’re making regular cupcakes. Then I would let them cool completely and then core out the center of the cupcake and fill it with the caramel. Then frost them and do a caramel drizzle on top. The only thought I had was that perhaps the caramel wouldn’t stay in the center, it may soak into the cake. Still tasty but probably not what you’re going for. Now I want to make these cupcakes! If you do make a cupcake version, come back and let me know how it all worked out. I’d love to hear about it.

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