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Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting
Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

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We hope you got insight from reading it, now let’s go back to chocolate layer cake with whipped salted caramel cream filling and frosting recipe. You can cook chocolate layer cake with whipped salted caramel cream filling and frosting using 21 ingredients and 21 steps. Here is how you achieve it.

The ingredients needed to prepare Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting:
  1. Take for chocolate cake
  2. Take 1 1/4 cups hot water
  3. Get 1/2 teaspoon instant coffee granules
  4. Use 1 cup unsweetened cocoa powder
  5. Use 2 cups granulated sugar
  6. Provide 2 1/2 cups all purpose flour
  7. Prepare 1 teaspoon salt
  8. You need 1 1/4 cups sour cream
  9. Use 2 1/2 teaspoons baking soda
  10. Provide 1 teaspoon vanilla extract
  11. Provide 3 large eggs
  12. Get 1 cup plus 2 tablespoons canola oil
  13. Get FOR THE CARAMEL WHIPPED CREAM FILLING AND FROSTiNG
  14. Use 1 teaspoon unflavored gelatin
  15. Use 1 tablespoon cold water
  16. You need 1/3 cup my salted caramel sauce
  17. Provide 2 cups cold heavy whipping cream
  18. Provide 1 1/2 teaspoons vanilla extract
  19. Use Extra Salted Caramel Sauce for drizzling cake
  20. Use for the garnish
  21. Take Salted caramel chocolate candys, shaved to decorate top of cake
Steps to make Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting:
  1. Make cake
  2. Spray 3 - inch cake pans with bakers spray. Preheat oven to 350°F
  3. In a bowl, whisk together flour, baking soda and salt, set aside
  4. In another bowl whisk hot water, coffee granules and cocoa powder until smooth
  5. In a large bowl beat eggs, vanilla and sugar until well combined and pale, add oil and sour cream and stir in, stir in flour mixture, then cocoa mixture until smooth
  6. Divide evenly between prepared pans
  7. Bake 16 to 20 minutes , 7ntil a toothpick comes out just clean, cool in pans 10 minutes then remove from pans to wire rack to cool completely
  8. Make caramel whipped cream filling and frosting
  9. Soften gelatine in cold water in a small heatproof bowl for 5 minutes
  10. Place bowl in a skillet of simmering water until dissoved about 1 minute remove from water and begin whipping cream. Youwant the gelitin warmn and liquid when you add it to the whipped cream.
  11. Whip cream to soft peaks
  12. Beat in caramel, vanilla and liquid gelatin until it holds its shape
  13. Assemble cake
  14. Place one layer on serving plate, bottom side up
  15. Frost with some of the caramel cream
  16. Top with second layer of cake, bottom up and frost with more caramel cream
  18. Top with third layer and frost entire cake
  19. Drizzle with some extra salted caramel sauce and shaved chocolate caramel candy's
  20. Refrigerate at least 4 hours before slicing

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