Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Yellow Cake With Chocolate Frosting and Caramel Top Recipe
    Lost? Site Map

    Yellow Cake With Chocolate Frosting and Caramel Top

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Brookelynne26's Note:

    From Alex Guarnaschelli

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the cake

    For the frosting

    For the caramel top

    Directions:

    1. 1
      Preheat the oven to 350°F Grease two 8-inch round cake pans with butter.
    2. 2
      Prepare the cake batter: In a bowl, stir together the flour, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, 2 to 3 minutes. Add the sugar and continue beating until the mixture becomes fluffy, 5 to 8 minutes. Add the eggs, one by one, taking care that each one is thoroughly integrated before adding the next. Add the lemon zest and lemon juice and then the flour mixture and mix until fully blended. Do not overmix.
    3. 3
      Bake the cake: Divide the batter between the prepared cake pans. Bake until the centers are firm and the tip of a small knife emerges clean when it pierces the center of each cake, 30 to 40 minutes.
    4. 4
      Remove from the oven, unmold the cakes, and allow to cool thoroughly on a rack.
    5. 5
      Make the frosting: In a medium bowl, combine the chocolate, sugar, and salt. In a medium saucepan, bring the cream and vanilla to a simmer, about 5 minutes. Pour over the chocolate and stir until all of the chocolate has melted. Gently whisk in the butter slices. Set aside to cool.
    6. 6
      Frost the cake: When the frosting is cool, whip the frosting in the bowl of a stand mixer fitted with a whisk attachment to lighten it, 1 to 2 minutes. Split each cake in half horizontally so you have 4 equal layers. Put the first cake layer on a rack set over a baking sheet, cut side up. Frost the layer and the remaining ones, stacking them neatly and uniformly on top of each other. Frost the entire outside of the cake as well. Refrigerate for at least 30 minutes so it gets cold.
    7. 7
      Make the caramel: In a large skillet, heat the sugar and corn syrup over low heat until the sugar melts and turns a caramel color. Swirl the sugar gently in the pan as it cooks so it browns evenly. Take the skillet and pour the caramel over the top of the cake, allowing it to drip down the sides and onto the pan below. It is normal that the hot caramel will melt the frosting slightly. Try to pour it in as even and as thin a layer as you can over the cake. Have fun with it! If the caramel cools before pouring, warm it gently over low heat to loosen it again. Allow the caramel topping to cool and harden on top of the cake, at least 5 to 10 minutes before serving, or up to 1 hour. Do not refrigerate. Sprinkle with a pinch of Maldon salt.
    8. 8
      Cut the cake: I will not lie. This is not a "neat" cake. When ready to slice, use the heel of a knife to crack the caramel top before cutting slices. The caramel can be a little uneven but I have always found people like it so much, it doesn't matter. This cake is best served at room temperature.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Yellow Cake With Chocolate Frosting and Caramel Top

    Serving Size: 1 (229 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 765.9
     
    Calories from Fat 397
    51%
    Total Fat 44.1 g
    67%
    Saturated Fat 26.9 g
    134%
    Cholesterol 218.5 mg
    72%
    Sodium 538.8 mg
    22%
    Total Carbohydrate 89.4 g
    29%
    Dietary Fiber 0.5 g
    2%
    Sugars 71.3 g
    285%
    Protein 6.4 g
    12%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes