2 oz semisweet chocolate, melted 1 oz bittersweet chocolate, melted
1/4 cup (58g) whole milk
Instructions
White Cake- Preheat oven to 350 degrees F. Grease an 8in round pan, line with parchment paper, and grease the parchment paper (you can also use a 6in round pan for a higher cake.) Sift cake flour, baking powder, and salt together in a small bowl and set aside. Combine butter and sugar in bowl of stand mixer and beat until light and fluffy, about 3 to 5 minutes. Combine milk and vanilla extract together in a measuring cup. Add the flour mixture and the milk mixture to the stand mixer in 5 alternating additions, beginning and ending with the flour. Let each addition incorporate fully, scraping down the sides, before adding the next addition. Scrape batter out into a clean bowl. Place egg whites in a clean stand mixer bowl. Whip until soft peaks form. Fold the egg whites carefully into the batter. Pour the batter into prepared pan and bake for 20 to 25 minutes, until a cake tester comes out with just a few crumbs on it. Remove from oven and let cool.
Caramel Cake- Make the caramel syrup first. Place 1/2 cup sugar and 1/2 cup of water in saucepan. Cook on medium heat until sugar melts and comes to boil. When the syrup becomes dark golden, remove from heat and add another 1/2 cup boiling water. Let syrup cool to room temperature before using. Preheat oven to 350 degrees F. Grease 8in round pan, line with parchment paper and grease parchment paper (you can also use a 6in round pan for a higher cake). Combine flour, baking powder, and salt in small bowl and set aside. Combine remaining 5/8 cup of sugar and butter in bowl of stand mixer and beat until light and fluffy, about 3 to 5 minutes. Slowly pour in about 3 tablespoons of caramel syrup, letting each one incorporate fully before adding next. Add egg and beat until combined. Add the flour mixture and milk in five alternating additions, beginning and ending with flour. Let each addition incorporate fully, scraping down sides, before adding next addition.
Scrape batter into pan.
Bake for 35 to 40 minutes, until a cake tester comes out with just a few crumbs on it. Remove from oven and let cool.
Chocolate Cake-
Preheat oven to 350 degrees F. Grease an 8in round pan, line with parchment paper and grease the parchment paper (you can also use a 6in round pan for a higher cake). Combine flour, cocoa powder, baking soda, baking powder, and salt in a small bowl and set aside. Combine sugars and butter in bowl of stand mixer and beat until light and fluffy, about 3 to 5 minutes. Add in eggs and beat until combined. Add in the vanilla and beat until combined. Add the flour mixture and milk in five alternating additions, beginning and ending with the flour. Let each addition incorporate fully, scraping down the sides, before adding the next addition. Add in 1/4 cup boiling water and beat until combined. Scrape batter into prepared pan. Bake for 25 to 30 minutes, until cake tester comes out with just a few crumbs on it. Remove from oven and let cool.
Caramel Buttercream- Place butter in bowl of stand mixer and beat until soft and creamy. Add confectioners sugar, 1/2 cup at a time, until fully incorporated and buttercream smooth. Add vanilla extract and caramel syrup and beat until fully combined.
Assembly- Level off cake layers so they are flat on top and equal in height. Place chocolate cake layer on cake round and spread layer of caramel buttercream on top. Place white cake layer on top. Now you can frost top and sides of cake with remaining caramel buttercream as either crumb coat or final coat, or can glaze with chocolate ganache.
Ganache- Place chocolates in large metal bowl. Combine cream and trimoline in saucepan and bring to boil. Pour over chocolates, let sit for a minute and stir to combine into smooth glaze. Let cool slightly before pouring over top of cake. Use offset spatula to help guide glaze, but don't spread too much or it will ruin finish just few strokes to direct glaze to bare spots. Let set at room temp.
Originally Submitted
9/11/2013
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