CHOCOLATE CAKE WITH CARAMEL FROSTING RECIPE - (4.1/5)

Chocolate Cake with Caramel Frosting Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 24

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Ingredients

FOR THE CAKE:
(makes 28 cupcakes, and reduce baking time to approximately 20 minutes)
1 3/4 cup all-purpose flour
2 cups sugar
3/4 cups unsweetened cocoa
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoons salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient)
1 cup buttermilk (or 1 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup)
1/2 cup canola (or vegetable) oil
1 teaspoon vanilla extract
CARAMEL SYRUP:
1 cup sugar
1/4 cup water
1/2 cup water
CARAMEL FROSTING:
12 tablespoons (that's 1-1/2 sticks) unsalted butter
6 cups powdered sugar*
4 to 6 tablespoons heavy cream (I used 4 tablespoons)**
2 teaspoons vanilla extract
2 to 4 tablespoons caramel syrup (I used 2 tablespoons; recipe below)
Pinch kosher salt (important... salted caramels are the food rage, these days)

Steps:

Preheat oven to 350°F. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Scoop about 1/4 cup batter into each cupcake liner, or into a baking sheet, or cake pans. Bake for 20 about minutes (for cupcakes) or 28 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean. NOTE: I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Cool completely and frost. TO MAKE THE CARAMEL FROSTING: In a small saucepan, cook butter until browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cool browned butter into the bowl of a stand mixer. Add powdered sugar. Add cream, vanilla, caramel syrup, and salt and beat until powdered sugar is completely incorporated. *The original recipe listed 1 pound of powdered sugar. I like my icing a little thicker, but adjust to your preferences **I would say that the heavy cream is optional...maybe add more caramel syrup, to suit your taste Be sure to have all of your ingredients pre-measured and close at hand. In a large, deep skillet, over high heat, mix together sugar and 1/4 cup water. Cook until mixture turns a dark amber color. Reduce heat to medium. To avoid dangerously hot splatter, protect arms with long sleeves & hand with oven mitt, & cautiously, and very slowly, add 1/2 cup water. Stir until mixture has reduced slightly. Remove from heat and cool completely.