Naked Moist Chocolate Cake With Salted Caramel Creme Fraiche Frosting



Ahhh! Now the caramel sauce only has five ingredients: brown sugar, butter, salt, vanilla, and of course, Chardonnay. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely. Beat butter until creamy. What better way to welcome fall than with a show stopping Caramel Apple Butter Layer Cake?

Divide the buttercream in half and set aside one portion for topping and decorating the cake. For caramel, place sugar and 2 tbs water in a saucepan over medium heat. Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.

Naked cakes have either no frosting or what decorators call the crumb coat. Let the cakes cool for another 45 minutes to 1 hour or place them in the refrigerator for a quicker cool time. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don't panic if you mix up the layers, the cake will still look great when you cut in).

Step 3. Gradually beat in the eggs and if the mixture starts to curdle, add a little flour. Combine heavy whipping cream + powdered sugar into your stand mixer and beat until fluffy. How to Make a Caramel Naked Cake Instead, it has a filling-like frosting that holds the cake layers together.

Place the sugar in a large saucepan with 50ml of water, and gently heat over a low heat, swirling the pan but not stirring, until just melted. Increase the heat, bring to the boil, then reduce the heat again and simmer, without stirring, for another 5-7 minutes or until thick and caramelised.

Add the chocolate and milk mixtures alternately and beat until well combined. Chocolate caramel crumble cake is a three layer chocolate cake stacked with coats of fluffy chocolate frosting, drizzles of salty caramel, and sprinkles of chocolate cookie crumbles.

Add the hot coffee, a little at a time, until it is all combined, the mixture will be very liquid, don't panic! Add half the icing sugar and beating until combined. Serve warm cake with ice-cream and remaining sauce. Apple butter is a highly concentrated form of apple sauce where the apples are cooked until the sugar in the apples caramelize, usually a few hours.

Add the milk and flour mixture to the mixing bowl and mix on low until combined into a smooth batter. Once you have buttercream around the cake, take a smoothing tool or your off-set spatula, and firmly press against the cake, while spinning the cake to scrape of the excess icing.

Gradually add the sugar and beat until smooth and combined. Divide between the four baking tins, and bake for 15-20 minutes, until golden brown and spongy. Top with the second layer of cake then add remaining frosting. Cool in pans 10 minutes, then carefully transfer to cooling rack to cool completely (remove parchment).

Just before it starts bubbling, remove the cream from the heat and pour it over the chocolate (never add the chocolate to the cream or it will seize up). During that time, I've used it on wedding cakes, birthday cakes, baby shower cakes, anniversary cakes, and just because” cakes (my favorite kind!).

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