Layer Cake Sweet and Salty

Layer Cake Sweet and Salty -

Have you ever had a dream about a cake? I actually dreamed several desserts in recent years and this beauty was one of them. I woke up super excited to make a cake that involved zero chips and pretzels in frosting! Yup- this chocolate cake is topped with thick caramel sauce and a mixture of sweet and savory glaze that has the most amazing flavor. Sweet, salty, almost tasty with some delicious crunchy pieces. This cake was everything I imagined it would be and more.

When I cook on Sunday, I had so much hope that I would be able to recreate it for the Superbowl in a few weeks but unfortunately the Packers were so terribly beaten. Then I realized that I'm actually going to be on vacation for the Superbowl anyway I'll take a frosted glass on the beach instead ... but for those of you celebrate Superbowl Sunday with a spread of delicious food and drink, this cake would be perfect do not you think? I can also imagine an amazing little cake with salted caramel filling and frosting fabulous. All sweet and salty is a winner in my book and this cake is simply the best!

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Sweet & Layer Cake Salty

Ingredients

for the cake:

• 1 cup + 2 tablespoons cocoa powder (I used dark)
• 2 and ¼ cup all-purpose flour
• 2 and ¼ cup sugar
• 2 and ¼ teaspoon of baking soda
• 1 teaspoon of powdered bicarbonate
• 1 teaspoon salt
• 3 large eggs
• 1 cup + 2 tablespoons hot water
• 1 cup + 2 tablespoons buttermilk
• 4½ tablespoons vegetable oil
• 1½ teaspoons pure vanilla extract
• 1 lot Caramel sauce *

for the Frosting:

• 1¼ cups butter, room temperature. (2 ½ sticks)
• 3½ in cups powdered sugar
• ⅔ crushed potato chips
cup
• ⅔ crushed pretzels cup
• little milk
• More chips and pretzels to garnish

Instructions

1. Preheat oven to 350 F. butter two round cake 8-inch pans, sprinkle with flour and line with parchment rounds. Put aside.
2. In a large bowl, combine all dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Whisk together and mix well.
3. Add the rest of ingredients- (eggs, buttermilk, hot water, oil and vanilla) and whisk until smooth, clump free and shiny. (Do not over mix)
4. Divide the batter evenly into the pans and bake for 30-40 minutes (depending on your oven) or until a toothpick inserted in center comes out clean. Cool completely before frosting.

For the Frosting

1. butter and powdered sugar until smooth and creamy blend. Gradually add the chips / pretzels crushed. Add a little milk if the frosting feels too thick / stiff. . Beat on high until smooth

To assemble the cake:

1. Use a serrated knife to level and torte cake. Slice each layer evenly in two additional layers.
2. Place one layer on a hub carrier or cake. Spread ¼ of caramel sauce over the first layer of cake. Top with ¼ icing.
3. Add another cake layer and repeat the distribution of caramel sauce and icing.
4. When you reach the top layer spread over the remaining glaze and drizzle caramel sauce. Garnish with crushed chips and pretzels.

Notes

* You want the caramel is thick and spreadable, so leave the firm after taking. Or make your caramel in advance or pop in the freezer until it is firm and spreadable. You can then reheat remaining sauce before drizzling on top of cake.

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Chocolate Cake Recipe adapted from Martha Stewart

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