Chocolate Layer Cake With Salted Caramel Frosting - Cuisinart TOA-60 Manual De Instrucciones

6 . Set to Convection Bake at 350°F for 30 minutes . After 5 minutes,
place the pan with the scones into the oven in Rack Position 1 .
Bake until golden brown, about 20 to 25 minutes .
Nutritional information per scone:
Calories 304 (27% from fat) • carb. 48g • pro. 5g • fat 9g • sat. fat 6g • chol. 47mg
sod. 224mg • calc. 58mg • fiber 2g
Chocolate Layer Cake with Salted
Caramel Frosting
Chocolate, caramel and salt are an unstoppable combination . If looking
to save time, you can purchase caramel sauce to mix into the frosting .
Makes 1 cake, 12 servings
Chocolate Cake:
1 cup unbleached, all-purpose flour
/ cup cocoa powder, sifted
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1 teaspoon espresso powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cubed and
room temperature
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
½ cup buttermilk
Frosting:
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter,
cubed and room temperature, divided
1½ cups confectioners' sugar, sifted
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
4 tablespoons heavy cream, divided
¼ cup granulated sugar
Water
Flaked sea salt, for sprinkling (optional)
1 . Prepare the cake: Fit the oven with the rack in Position 1 . Coat a
9-inch round cake pan with softened butter or nonstick cooking
spray; reserve .
2 . Put the flour, cocoa powder, espresso powder, baking soda, baking
powder and salt into a large mixing bowl . Whisk to combine; reserve .
3 . Put butter and sugars into a large mixing bowl . Using a hand or
stand mixer, mix the butter and sugars together until light and
creamy . On a low speed, slowly add the egg, yolk and vanilla extract .
Scrape down as necessary .
4 . Add / of the dry ingredients and, while mixing on low, add 1/2 of the
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buttermilk . While still mixing on low, gradually add an additional
the dry ingredients and then the rest of the buttermilk . Finish with the
remaining dry ingredients and gently mix until combined .
5 . Transfer the batter to the prepared cake pan .
6 . Set to Bake at 350°F for about 20 minutes . After 5 minutes, transfer
the cake to the preheated oven . Bake until cake springs back to the
touch, about 15 minutes . Remove from oven and allow to fully cool .
Once room temperature, transfer to a refrigerator to chill .
7 . Prepare the frosting: Using a hand or stand mixer, mix 2 sticks of the
butter, confectioners' sugar and salt until light and creamy . Add the
vanilla extract and 2 tablespoons of the cream and continue to mix
until fluffy . Reserve .
8 . Put the granulated sugar with enough water to just cover (should
resemble wet sand) in a heavy-bottomed medium saucepan . Set over
medium heat and allow to cook until sugar is the color of light maple
syrup . As soon as the sugar achieves that color, remove from heat
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