The wedding madness has passed. And my little sister is now a married woman. My heart is crazy happy for her. The wedding was absolutely beautiful. And I am absolutely pooped (in the best possible way). In true fashion, we bit off more than we could chew. But we got it done.
With 30 minutes to spare before leaving for the wedding. I’m still not sure why I picked one of the hardest cake recipes I’ve ever made for the groom’s cake. Caramel is my arch nemesis. Ganache is super finicky in the icing stage. And more often than not, I overcook the egg whites when making a swiss meringue buttercream and have to start over (I’m an italian meringue buttercream girl). For some reason, I still thought I could easily make this cake on a large scale. For a wedding. For my sister’s wedding, no less.
But sometimes crazy works. And everything falls into place at the last minute. Just in time to put on your makeup and run out the door with a cake too heavy to hold in your hands.
I heard it was good. But there was no way I could have tried it at the wedding. If anything was off, I would have died.
More to come about the wedding once I get ahold of some pictures, including the real groom’s cake. The cake pictured was my test run—a mini 6-incher. It’s worth the work, but I warn you—be patient and read and re-read the recipe before attempting, especially the caramel buttercream. It’s a doozy, at least for this faux baker.
PS—Check out my In the Kitchen post over at Mint today.
Preheat oven to 350º. Line 8″ or 9″ pans with parchment paper. Set aside.
Add dry ingredients into a medium bowl and whisk together. Into a separate bowl, measure liquid ingredients. Set aside.
In the bowl of a standing mixer fitted with paddle attachment, cream together butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.) When ready, butter mixture will begin sticking to the sides of the bowl.
Add the eggs one at a time, scraping down sides after each addition.
With the mixer speed still on low, add the dry ingredient mixture alternately with the liquid mixture in 4 additions each, beginning and ending with the dry mixture. Move quickly through this step to avoid overworking the batter. This should take a total of about 45 seconds.
Stop the mixer and scrape the sides of the bowl. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batters structure.
Distribute batter evenly using a 2-ounce trigger release ice-cream scoop.
Bake for 25-28 minutes or until the center no longer holds a finger print when pressed.
Cool cake for 5 minutes before removing from the pan, using an offset spatula to loosen edges. Allow layers to cool completely before assembling. Remove parchment paper.
1 1/2 c. (3 sticks) unsalted butter, room temperature
4 large egg whites
Instructions
Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan over medium heat, cooking slowly. Cover with lid to prevent sugar crystals from forming around edges, occasionally swirl pan. Cook until caramel just turns dark amber (darker pans are more difficult to tell when caramel has turned). Remove from heat, and slowly add cream and heaping pinch of salt. Stir until smooth. Let cool.
Meanwhile, beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a separate bowl.
Place egg whites and remaining sugar in a heatproof mixer bowl set over a pot of simmering water (double boiler). Whisk until sugar dissolves and mixture is warm to touch. Mixture will feel smooth and silky between the fingers when ready. Over cooking will scramble the eggs (no beuno).
Remove from heat, and pour eggs in bowl of standing mixer being sure not to drip any water into the mixture. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter a little at a time, whisking well after each addition.
With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Set aside.
Combine chocolate and powdered sugar in a heat proof bowl. Whisk together yolks in a small bowl and set aside.
Add heavy cream to a small saucepan and bring to a gentle simmer. Pour cream over chocolate and carefully stir until sugar is dissolved. Place bowl over a pan with simmering water (double boiler) and heat until chocolate is melted and mixture is smooth. Remove from heat being careful not to get any water in the mixture.
Pour 1/2 cup of the hot chocolate mixture into the yolks and whisk quickly to temper. Add mixture back into the chocolate and whisk well. Add butter and salt. Stir until smooth.
Pour through a fine mesh sieve to catch any clumps.
Allow to cool before icing, about 1 hour. Whisk before using.
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Assembly 1. If necessary, level the cakes. 2. Evenly spread buttercream between layers. 3. Slowly pour ganache over cake. Carefully spread around the cake using an offset spatula being sure not to spread crumbs into the frosting. 4. Pull the back of a spoon to create the swirl at the top of the cake. 5. Sprinkle with sea salt. 6. Serve or store in an airtight container at room temperature for up to a week. Salt will melt the longer it sits.
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I tried this cake exactly as mentioned in the recipe and it turned out fantastic! So many people loved it and they couldnt help asking for more 🙂 I love your blog and this is the second cake I am trying out from your recipes that turned out amazing! I love your blog and will definitely follow to try out more recipes.
Specifics on the cake:
I made a 3 layer 8 inch round cake from the exact same measurements you have provided. The buttercream icing turned out perfect – except I ended up with lot more icing than the three layers called for – and I couldnt waste it – so I ended up icing the entire cake with the buttercream frosting and skipping the ganache. I will definitely try this again with half the measurements for the frosting and do the ganache next time.
Just discovered your blog recently through instagram! When I saw this cake I knew I had to get out of bed and make it right away! Turned out fabulous and tastes great! Can’t wait to try more of your recipes!
I just made this cake last week and it turned out beautifully! Thank you for posting this, it was a challenging cake but so worth it! I also just posted the results of the cake on my own blog, I would love your opinion of the blog. I have always found your recipes turn out very well and are well thought out 🙂 http://kphotolicious.blogspot.ca/
I made this cake from this recipe for my sister in law and husband’s joint birthday! Marvelous, simply marvelous. Thank you for all the expert pointers you listed as well. The cake layers taste like the most delectable hot chocolate I’ve ever had, and the buttercream is literally orgasmic. My sister in law tasted the spatula and her eyes rolled back into her head! The ganache was simple with the method you shared, and just wow. I’m assembling it soon, just had to get all the components done. I wanted to thank you before the party started!!!
This cake is AMAZING! I admit, I used the midnight chocolate cake recipe from the “Flour” cookbook, but these recipes for buttercream and chocolate ganache? WOW. I studied French pastry for a year, and this buttercream is now my favorite, and the ganache is the best recipe I’ve found for coating a cake. Great job. Thanks for sharing!
So, so glad you liked it! I need to check out the Flour cookbook. I went to the bakery in Boston and loved it. I’m partial to Cake Love’s (Warren Brown) cakes, but need to branch out.
I pinned this cake a while back but haven’t been brave enough to attempt it yet. I finally decided to try it for a dear friend’s birthday celebration. Question about the sea salt — your sprinkles on top look like coarse salt, but for the cake itself, should I grind the salt?
Hey Kimberly! I usually use coarse sea salt or kosher salt in my baking. If you decide to use table salt, use about half the amount. Let me know if you have any other questions. Feel free to email too: [email protected]. Happy baking!
I know this post is almost a year old, but I’m attempting a salted chocolate caramel wedding cake for my BFF. Curious what size your grooms cake was, and what the adjusted measurements were for the buttercream & ganache…
Let’s see how good my memory is. Hmmm… I’m pretty sure I made a 9″ square and a 13″ square cake. I think each had 3 layers, so I even adjusted the normal cake recipe for the 9-incher. I know I still have the recipe somewhere. The speech was written on the back 🙂 If I can find it, I’ll let you know asap!
Thanks for the fabulous recipe! I had never made caramel or meringue, so it was rather ambitious, but you broke it down in baby steps. It was a huge hit. I even bought a cake box to carry it in; people thought it was from some fancy bakery
Made this cake for my husbands birthday this weekend and it was delicious! My ganache did start to melt a bit so I put it in the fridge to cool it down but other than that the cake was a succcess!
Why am I just finding this now? This looks like heaven in a cake. I absolutely love this, and will have to bookmark it for when I can set a whole day aside to make this! ha. But really, it looks totally worth all the work.
The cake looks to-die-for. I think you’re crazy for attempting it at the time that you did, but sometimes crazy is good, like when it results in a delicious cake!
Reblogged this on Digital Diva Lap-Band Blog and commented: My goodness! I know that baking this would not be conducive to weight loss or achieving my Slimband goals but I don’t think I’ve ever wanted a chocolate cake more than this beauty.
Good morning! I’m almost converted to abandoning my boxed bakery (the sort where you open the packet and add an egg…) by your recipe – but only almost. I can’t find the calorie count!
What a stunning cake, and everything about it looks and sounds delicious! Now I just need to invite some people over so I don’t have to eat the whole thing myself…
That is one scrumptious looking cake, looks like you did an incredible job of putting it all together and what a wonderful way to contribute to your sister’s special day.
hats off to you my friend! but what i really want to know is – how did you slice such a perfect slice? 🙂 congratulations to your sister and for accomplishing such a feat!
Thanks Marissa! I’ve had that question a couple times over the past couple months. I typically use a serrated cake server. I think I got it at Sur la Table a couple years back.
As a caramel and ganache challenged person, myself, I’d say you have this cake down to an art! The cake looks moist and flavorful it is beautifully presented! And your photos are incredible!
Oh my goodness this looks amazing! You are such a good sister. 🙂 p.s. Caramel is my all time arch nemesis as well. Just the thought of it gives me hot flashes.
Phew! Glad to hear the Kate turned out, and your sister’s wedding was a success. Can’t wait to see photos! P.S. I always take on unnecessary challenges in the kitchen at the most inopportune times!
Thanks for your encouragement! And thank you for investing in me as a goofy high schooler. I still remember the time you ate my banana bread. I can’t imagine it tasted good. Think of you often! xo
You’re a brave woman and a great sister/sister-in-law! Nothing says love like a homemade cake. Nothing says true love like a salted caramel buttercream chocolate cake.
Somehow things manage to come together at the last minute thankfully. This cake of yours looks spectacular and I can imagine that the real thing was even more impressive! Hopefully you had a bit of time to enjoy your sister’s big day and to have some cake since then.
I tried this cake exactly as mentioned in the recipe and it turned out fantastic! So many people loved it and they couldnt help asking for more 🙂 I love your blog and this is the second cake I am trying out from your recipes that turned out amazing! I love your blog and will definitely follow to try out more recipes.
Specifics on the cake:
I made a 3 layer 8 inch round cake from the exact same measurements you have provided. The buttercream icing turned out perfect – except I ended up with lot more icing than the three layers called for – and I couldnt waste it – so I ended up icing the entire cake with the buttercream frosting and skipping the ganache. I will definitely try this again with half the measurements for the frosting and do the ganache next time.
Once again – love your blog and thank youuu! 🙂
Just discovered your blog recently through instagram! When I saw this cake I knew I had to get out of bed and make it right away! Turned out fabulous and tastes great! Can’t wait to try more of your recipes!
I just made this cake last week and it turned out beautifully! Thank you for posting this, it was a challenging cake but so worth it! I also just posted the results of the cake on my own blog, I would love your opinion of the blog. I have always found your recipes turn out very well and are well thought out 🙂
http://kphotolicious.blogspot.ca/
Chills! It’s so beautiful! Thanks for writing. Made my day!
Thank you <3
OMG this is gorgeous. Definitely worthy of a wedding. Or a birthday. Or anything.
I made this cake from this recipe for my sister in law and husband’s joint birthday! Marvelous, simply marvelous. Thank you for all the expert pointers you listed as well. The cake layers taste like the most delectable hot chocolate I’ve ever had, and the buttercream is literally orgasmic. My sister in law tasted the spatula and her eyes rolled back into her head! The ganache was simple with the method you shared, and just wow. I’m assembling it soon, just had to get all the components done. I wanted to thank you before the party started!!!
So much love and thanks!
<3 Katerina
Wow, wow, wow! Thanks for feedback while in the midst of party prep. You made my day! Hapy birthday to your SIL and husband! xo
This cake is AMAZING! I admit, I used the midnight chocolate cake recipe from the “Flour” cookbook, but these recipes for buttercream and chocolate ganache? WOW. I studied French pastry for a year, and this buttercream is now my favorite, and the ganache is the best recipe I’ve found for coating a cake. Great job. Thanks for sharing!
So, so glad you liked it! I need to check out the Flour cookbook. I went to the bakery in Boston and loved it. I’m partial to Cake Love’s (Warren Brown) cakes, but need to branch out.
Cake Love is my MOST favorite cake book! Solid recipes 🙂
I pinned this cake a while back but haven’t been brave enough to attempt it yet. I finally decided to try it for a dear friend’s birthday celebration. Question about the sea salt — your sprinkles on top look like coarse salt, but for the cake itself, should I grind the salt?
Hey Kimberly! I usually use coarse sea salt or kosher salt in my baking. If you decide to use table salt, use about half the amount. Let me know if you have any other questions. Feel free to email too: [email protected]. Happy baking!
This is an awesome looking cake.. I will be making sometime during the holiday season… I am happy to find your webpage.
I know this post is almost a year old, but I’m attempting a salted chocolate caramel wedding cake for my BFF. Curious what size your grooms cake was, and what the adjusted measurements were for the buttercream & ganache…
Let’s see how good my memory is. Hmmm… I’m pretty sure I made a 9″ square and a 13″ square cake. I think each had 3 layers, so I even adjusted the normal cake recipe for the 9-incher. I know I still have the recipe somewhere. The speech was written on the back 🙂 If I can find it, I’ll let you know asap!
Can you clarify if the dark chocolate in the ganache is unsweetened dark chocolate?
It’s sweetened but dark. Although you can substitute a lighter chocolate.
what do you mean by 1 c. half and half?
I see how that can be confusing. Here I’m referring to Half and half is a type of cream, also seen as 1/2 & 1/2. Hope this helps!
Thank you!
Regards from Greece!
Very welcome! Happy Baking!
simply amazing!
Oh, my ganache did separate, but I found this link and miraculously saved it from ruin: http://www.kayahara.ca/2011/01/emulsions-broken-and-repaired/comment-page-1/#comment-1452
Thanks for the fabulous recipe! I had never made caramel or meringue, so it was rather ambitious, but you broke it down in baby steps. It was a huge hit. I even bought a cake box to carry it in; people thought it was from some fancy bakery
What a luscious looking cake! In 30 min!!! You are my hero!
Made this cake for my husbands birthday this weekend and it was delicious! My ganache did start to melt a bit so I put it in the fridge to cool it down but other than that the cake was a succcess!
Why am I just finding this now? This looks like heaven in a cake. I absolutely love this, and will have to bookmark it for when I can set a whole day aside to make this! ha. But really, it looks totally worth all the work.
The cake looks to-die-for. I think you’re crazy for attempting it at the time that you did, but sometimes crazy is good, like when it results in a delicious cake!
Reblogged this on Digital Diva Lap-Band Blog and commented:
My goodness! I know that baking this would not be conducive to weight loss or achieving my Slimband goals but I don’t think I’ve ever wanted a chocolate cake more than this beauty.
I think I just gained 5 pounds… >.<
You should call it the Dark chocolate fantasy!! looks yummy!!
Good morning!
I’m almost converted to abandoning my boxed bakery (the sort where you open the packet and add an egg…) by your recipe – but only almost. I can’t find the calorie count!
Looks and sounds simply delicious.
All of my dreams just came true – looks so wonderful. Beautiful pics, too.
Reblogged this on I write my own story. and commented:
I haven’t baked for so long! Maybe I’ll make a comeback just for this amaaaazing cake! 😀
What a stunning cake, and everything about it looks and sounds delicious! Now I just need to invite some people over so I don’t have to eat the whole thing myself…
What a gorgeous and most delicious looking cake. I’d love a piece right now. 🙂
That is one scrumptious looking cake, looks like you did an incredible job of putting it all together and what a wonderful way to contribute to your sister’s special day.
How much of this could be done ahead of time? It is gorgeous!
I have nominated you for the One Lovely Blog Award.
Holy moly! This looks amazing.
Just beautiful. I am in awe at your baking prowess. Great flavors in a cake too. Salted caramel is the best!
you are so talented… and under such pressure! Just gorgeous…
hats off to you my friend! but what i really want to know is – how did you slice such a perfect slice? 🙂 congratulations to your sister and for accomplishing such a feat!
Thanks Marissa! I’ve had that question a couple times over the past couple months. I typically use a serrated cake server. I think I got it at Sur la Table a couple years back.
Incredible…..I think I’m up for the challenge! You’re such a great sister!
As a caramel and ganache challenged person, myself, I’d say you have this cake down to an art! The cake looks moist and flavorful it is beautifully presented! And your photos are incredible!
Goodness! Gorgeous cake!
Oh my goodness this looks amazing! You are such a good sister. 🙂 p.s. Caramel is my all time arch nemesis as well. Just the thought of it gives me hot flashes.
Thanks Leah! We will conquer this hurtle. Right?! 🙂
Phew! Glad to hear the Kate turned out, and your sister’s wedding was a success. Can’t wait to see photos! P.S. I always take on unnecessary challenges in the kitchen at the most inopportune times!
We could totally be sisters. My poor mom is just now getting used to me doing things up until the last minute. She’s a saint for not flipping out 🙂
Caramel, ganache, meringue buttercream… I have never made any of these things, but I’d be happy to eat them! Your sister is lucky to have you.
Thanks Kathryne! Pretty sure the caramel gave me all these new grey hairs. Still worth it.
I love your blog. I have nominated you for the One Lovely Blog Award! Have a great day. http://naturallyfrugalhomemaker.com/2012/05/16/one-lovely-blog-award/
She’s very lucky to have such a talented and helpful sister! This cake is gorgeous! Thanks for sharing it! Can’t wait to see the official one!
Congrats to your sister & here’s wishing them a lifetime of health and happiness (and many more beautiful cakes!)
You are too sweet! Thank you for your kind words to my sister. Means a lot!
Aren’t they just so lucky to have you bake this cake for them!! It’s stunning! I can’t wait to see the wedding photos!
But oh goodness does this ever looks like a life changer of a cake. Wow – I’m just completely floored by this. YUM!!
Congrats to your sister!!
You made this in 30 minutes?! You rock my world!
Oh, I wish! I only had 30 minutes to spare to do my make-up and head out the door. I was flirting with disaster 😉
W O W !
Thanks for inspiring, you continually amaze me Melissa!!! Congratulations to your entire family.
Thanks for your encouragement! And thank you for investing in me as a goofy high schooler. I still remember the time you ate my banana bread. I can’t imagine it tasted good. Think of you often! xo
Wow! This is gorgeous. I don’t know how you did all you did for the wedding – you are amazing. Really.
This looks amazing. It’s highly unlikely I’ll ever attempt this, but I’ve pinned it just in case I get brave! 🙂
Congrats to your sister!
You are definitely no faux-baker; this cake looks just wonderful!
Such a pretty cake!!
You’re a brave woman and a great sister/sister-in-law! Nothing says love like a homemade cake. Nothing says true love like a salted caramel buttercream chocolate cake.
Somehow things manage to come together at the last minute thankfully. This cake of yours looks spectacular and I can imagine that the real thing was even more impressive! Hopefully you had a bit of time to enjoy your sister’s big day and to have some cake since then.
You are a pro-level baker/sister, seriously. Your tester cake looks unreal, so I can only imagine how great the real deal was 🙂
Thanks for your sweet words Laura!
Stupendous Achievement 🙂
congrats to your sister! I can’t believe how much you helped and cooked, while staying sane and making it look fabulous!
Thanks Keely! I’m not sure about the sane part, but we had fun 🙂
Be-u-ti-ful. I want the whole thing!