Chocolate Cake with Caramel Buttercream

Chocolate Cake with Caramel Buttercream

  • Preparation 1 h 30 min
  • Cooking 1 h 20 min
  • Chilling 3 h
  • Servings 1
  • Makes 16 servings
  • Freezes Yes

Looking for a decadent chocolate cake recipe? Look no further than this version with a caramel buttercream.

  • Végétarien
  • Sans noix

Categories

Ingredients

  • Chocolate Cake

    • 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
  • Caramel Buttercream

    • 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)

Preparation

  • Chocolate Cake

  • Caramel Buttercream

  • Assembly

Note from Ricardo

If the buttercream is too soft, refrigerate for a few minutes. Whisk before using.

Personal Note