Finally I have landed in Thailand safe & sound, and I could not be happier to receive a wonderful news of my nephew’s early arrival. He got me so excited and worried at the same time. I still could not bring myself to hold him because I was too afraid to risk his tiny body in my inexperienced arms; nevertheless, it was an instant love.
I made this cake for him shortly before I left San Francisco. I knew I was going to have a nephew, so I made this chocolate cake with caramel buttercream top with chocolate sauce plus caramel popcorn added, aka. the best chocolate cake I have ever made, to be posted for his arrival. Someday I would really love to make it for him and his friends. Oh, I get teary eyes just to think about that.
Hope all of you are doing well. I am so happy to finally have time to post this at 00:20 in the morning. I will keep you posted on my journey. Meanwhile, I hope you try this cake. 🙂
Chocolate Cake (makes two 6-inch cakes)
- 2+1/2 cups all purpose flour
- 1+1/4 cups Dutch-process cocoa powder
- 2+1/2 cups sugar
- 2+1/2 teaspoons baking soda
- 1+1/4 teaspoons baking powder
- 1+1/4 teaspoons salt
- 2 large whole eggs, plus 1 large egg yolk
- 1+1/4 cups milk
- 1/2 cup plus 2 tablespoons vegetable oil
- 1+1/4 teaspoons pure vanilla extract
- 1+1/4 cups warm water
Preheat the oven to 350 F. Prepare the cake pans; butter two 6-by-3-inch cake pans and dust with flour; tap out the excess flour. Set aside.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder, and salt. Whisk together thoroughly until well-combined.
Attach bowl to mixer fitted with the paddle attachment, add the eggs and yolk, the milk, oil, vanilla, and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.
Dividing batter into 3 x 6” cake pans. Bake for 20-30 minutes or until a cake tester inserted into the center of the cake comes out clean.
Transfer pans to wire racks to cool, about 15 minutes. Turn out cakes onto racks to cool completely.
Caramel buttercream frosting
- 6 egg whites
- 1 + 1/4 cups sugar
- 1/4 teaspoon cream of tartar
- 2 cups unsalted butter, at room temperature, cut into small cubes
- 3/4 cup pre made caramel sauce
Using a hand whisk, whisk together the egg whites, sugar, and cream of tartar in the clean bowl of a stand mixer. Place the bowl over a saucepan of simmering water. Continue to gently whisk the mixture until it is very hot to touch (about 130 ํF on a candy thermometer).
Move the bowl to the stand mixer and, using the whisk attachment, whip the whites on medium-high speed until they are tripled in volume and are thick and glossy and hold stiff peaks, 3-4 minutes. Turn the mixer down to medium-low speed until the mixing bowl is just cool to the touch, 1-2 minutes. Kick the mixer back up to medium-high speed and add the butter one piece at a time, adding the next piece just as the previous one has been incorporated. If the buttercream take on a curdled appearance, just keep mixing until it comes together. Once the frosting is fluffy and creamy, pour in caramel sauce and beat until well combined.
If needed, use a serrated knife to trim the top of the cake layers to make level. Hold the knife level and split each cake into 2 equal layers; you will have 4 slices. Since you only need 3 slices for this cake, you can store the rest in an airtight container for your breakfast next morning. Place one layer on a cake plate, and spread 2/3 cup buttercream on top; repeat this step. Cover the entire cake with buttercream, and refrigerate for 1-2 hours. After that, drizzle with melted dark chocolate. Top with caramel popcorn if you prefer 🙂
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Thank you so much.