Chocolate Cake

The great thing about this recipe, besides it is absolutely delicious, is that you can do anything with it.  You don’t have to make the caramel filling, you can just ice it with your favorite icing, or use whipped cream to ice and fill it.  You could use strawberry jam as the filling and top with chocolate or vanilla icing.  OR you could make a peanut butter filling…..the possibilities are endless.

 

 

Chocolate
Cake with Salted Caramel Filling

Serves
10 – 12

For the Cake:

1 cup brown sugar   

1 cups sugar

1 3/4 cups White Flour Blend

½ teaspoon xanthan gum

3/4 cups unsweetened cocoapowder

3 oz bittersweet OR dark chocolate chips

1 Tablespoon baking powder

½ teaspoon salt

1 1/2 tsp. baking soda

3 whole eggs and 1 egg yolk

1 cup kefir, buttermilk OR milk

 1/2 cup light olive oil (or vegetable)

  1 ½ teaspoon vanilla extract

   1 cup hot water

 

 

For the Salted Caramel Filling:

2
cup  brown sugar

½
 cup butter

½
 cup heavy cream

½
 teaspoon vanilla

1
teaspoon sea salt

Chocolate Ganache Frosting:

1 cup bittersweet OR dark chocolate chips

4 Tablespoons Coconut Milk

 

Make the cake: Place all
ingredients in a large bowl and beat until the batter is smooth.  Divide
batter into three greased 9-inch cake pans. Line with parchment paper, for best
results.

Bake at 350 degrees F. for about 25-35
minutes (start testing at 25 minutes), or until a wooden skewer comes out
clean.  Cool on a wire rack.

Make the salted caramel filling:Place
the brown sugar, butter, and cream into a medium sized saucepan and heat over
medium  heat until ingredients are melted and well mixed, stirring
constantly
.  Bring mixture to a boil and boil for one minute, while
continuing to stir.  Pour mixture into a mixing bowl (I actually did this
right in the pot) and add vanilla extract.  Whip with beaters for three
minutes so that it will thicken. (I’m not sure how long I beat this, I did it
by desired thickness.)

Once cake is cool- make ganache
Place the coconut milk and chocolate into a small saucepan and melt over low
heat, stirring often.  Once it’s melted you can spread it on the cooled
cupcakes.  Mine was kind of thin, but then it firmed up on the cupcakes
once cooled, but not like regular icing.  Top with toasted coconut
immediately after icing, if desired.

Assemble the cake: Place one cake
layer on a plate or cake stand and spread half the caramel cream over the
cake.  Add the second layer of cake, spread with rest of caramel.  Frost the cake with the chocolate
ganache.  Sprinkle with a little sea salt on the top of the cake.

 

Keep the cake refrigerated until ready to
serve.