PIES AND TACOS
Prep Time: 45 Min
all-purpose flour unsweetened cocoa powder baking powder baking soda fine sea salt unsalted butter sugar eggs vanilla extract milk hot brewed coffee
Cook Time: 20 Min
Spread a thin layer of caramel buttercream on both sides of a cake layer as you assemble the cake.
This will help the caramel sauce not be soaked into the cake, by forming a barrier.
Once the cake has been assembled, coat it with a thin layer of buttercream, and let it chill for about 30 minutes: crumb coating.
Once the cake has been chilled, you can frost it with the final layer of Salted Caramel Buttercream. After that, make sure to chill the cake again before applying the Caramel Drip.
01 Don’t let the sugar cook for too long.
02 Return the sugar to the heat, until the crystallized sugar has re-melted, after adding heavy cream and butter.
03 Strain them out by pouring the caramel through a strainer if there are any sugar clumps.
04 Adjust salt according to your preference.
01 Make sure the cake is super cold.
02 The caramel should be at room temperature.
03 Test out the caramel by dripping some sauce on the back of the cake and watch how long it takes to drip.
04 If the sauce is too runny, place it in the fridge for 5 minutes.
05 If the sauce is too thick, place it in the microwave for 3 to 5 seconds to thin it out.
06 You can place the caramel in a piping bag, or simply use a spoon to drip the sauce.
01 Coffe in The Cake Feel free to substitute the hot coffee for hot water. You could also add 1 teaspoon of espresso powder to the dry ingredients.
02 Caramel If using store-bought caramel sauce, you will need 2 to 2 1/2 cups.
04 Salt Leave out the salt from the recipe for regular caramel, or increase the amount of salt if you like it really salted.
03 Cinnamon a little sprinkle of cinnamon in the frosting will go a long way here.
Place the cake back in the fridge for about 1 hour or so. I chose to top my cake with these delicious Caramel Fudge Truffles, aka brigadeiros!