I made the sweet and salty cake from the Baked cookbook, but made it as cupcakes. My husband said it was the most perfect cupcake he ever had. I agree they were pretty good, but I did have some observations and issues.
The chocolate cake was a bit of a disappointment. In batter form, it is moussey, light as air, silky and delicious, so I had high hopes for it, but I felt it baked up a little dry and not very flavorful. However, the caramel and the ganache were sweet enough to make up for it. I will substitute another chocolate cake recipe for the base next time around.
The salted caramel sauce is divine and very easy to make! It will be my go-to recipe for caramel sauce from now on. In my opinion it is the best part of the recipe.
Now, the recipe calls for cooling the caramel and cake before application, but it also says to wait until the caramel sinks in before applying the frosting. I found that when the cake cooled, it formed a impenetrable layer, and the caramel was so thick it sat on top without absorbing in. I think next time I would add the caramel while it and the cake were both warm.
the caramel chocolate ganache is rich and delicious.
Now, this recipe took me the better part of a day to make. I think I finished icing them at about 11:00 at night, so it is not a quick project. The caramel sauce alone is worth the time investment though.
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