I found the recipe for this cake ages ago on Pinterest, and decided to have it as my birthday cake this year. Honestly, this was the most stressful baking experience I’ve had in ages. So many things went wrong and the cake ended up looking a mess. Here is a picture I managed to snap before I mostly destroyed the cake trying to transfer it off the baking parchment. However, this experience was also a reminder of how rubbish it is to be a perfectionist. Everyone in the office loved the cake.

I rediscovered the awesome combination of caramel, chocolate and pecans, kicked up a notch by salting the caramel. Next time I bake, I will most likely make salty turtle cupcakes or brownies.

Once again this post will be various process pictures. Hopefully I’ll have a better baking experience soon.

Ingredients

  • 2cups (280g) plain flour
  • 1.5cups ( 340g) sugar
  • 1/2cup (60g) cocoa powder
  • 1/2 cup (140g) melted butter
  • 1 cup (250g) buttermilk
  • 1 egg
  • 1tbsp baking soda
  • 1tsp salt
  • 1 cup fresh coffee

Frosting

  • 1 cup (220g) sugar
  • 1 cup (250ml) whole milk
  • 6 tbsp (90g) butter
  • 12oz (350g) dark chocolate
  • 1-2 tsp hot coffee (optional)
  • 1 1/2 pecan halves

Salted caramel

  • 1 cup sugar
  • 6 tablespoons butter, salted
  • 1/2 cup double (heavy) cream
  • Extra salt to taste

Method
Preheat oven to 350 degrees.
Butter bottom and sides of three 8- or 9-inch cake pans and line bottom of each pan with parchment paper. Butter the paper; dust pans with unsweetened cocoa powder and set pans aside.
In a small bowl, stir together egg, buttermilk and oil
In a large bowl, stir together flour, sugar, 1/2 cup cocoa powder, baking soda and salt.
Slowly add buttermilk mixture to flour mixture, beating until combined.

Gradually beat in coffee

Divide batter evenly between prepared pans; layers will appear shallow.

Bake until a toothpick inserted near the centre comes out clean, about 22 to 25 minutes. Remove towire racks for 10 minutes. Loosen sides from pans, then invert cakes on racks. Remove cakes from pans. Peel off paper and cool completely.

Salted caramel

I’ve made caramel twice recently and it has come out slightly greasy, but still tasty. I will look for a new recipe. I used the one from Sally’s Baking Addiction.





Frosting

In a medium saucepan, combine sugar and milk. Add butter. Bring to a boil, stirring constantly. Remove from heat. Add chocolate pieces. Using a wire whisk, stir until smooth. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed coffee. If necessary, let frosting stand for several minutes before using.

Assembly

I forgot to toast the pecans, which definitely makes a difference.

This post is reminding me that perfectionism spoils my enjoyment of my cooking as well as my making. This cake tastes fine. Just because it doesn’t look like something that costs £4 a slice shouldn’t diminish that.

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