Saturday, January 8, 2011
Chocolate Salted Caramel Cake
This cake is intense: dark chocolate cake layers, soaked in salted caramel, topped with a chocolate salted caramel ganache and sprinkled with sea salt.
This cake is based off the cake from Baked, which I made during the holidays for a party. A few people at the party had dairy intolerance so I was able to make it dairy-free by using almond milk in place of the heavy cream.
For how labor-intensive this cake was, I was a little disappointed with the out come of the cake. The overall taste of the cake was good; I just wasn’t wowed like I was expected. It could have been due, in part, to the substitutions I made. So if you made this cake, I recommend sticking with the original ingredients.
There was also supposed to be another layer in the cake, but it completly fell apart coming out of the pan. I ended up making it into cake balls, using leftover salted caramel instead of frosting to form the balls, and then dipping them in slightly melted ganache. For some reason, I liked these better than the cake.
Due to health reasons I have to avoid white sugar and flour for a bit, so my next recipes will have a different spin on them. I can’t wait to share those recipes with you!