Best 2 Sweet And Salty Cake Recipes

SWEET-AND-SALTY CAKE

Steps:

• Preheat the oven to 350˚F. Grease three 8-inch or two 9-inch round cake pans with butter or nonstick cooking spray.
• Pour the Devil's Food Cake batter into the prepared pans and bake as directed.
• While the cake layers are baking and cooling, prepare the Caramel Buttercream, if you have not already done so. Set it aside.
• Once the cakes are at room temperature (or are out of the refrigerator or freezer, if prepared in advance), ice the cakes with the caramel icing, reserving some of the icing for decorating the cake (see Icing a Cake, page 14). Don't refrigerate the cake after finishing the final coat.
• With the cake on cardboard, a turntable, or cake plate and working over a sheet of parchment or waxed paper to catch falling pretzels, gently press the chopped pretzels, a small handful at a time, into the sides of the cake until the sides are thoroughly coated.
• Fit a pastry bag with a medium round tip and fill it with the remaining caramel icing. Pipe dots along the perimeter of the cake top (see Filling a Pastry Bag and Piping, page 11).
• Lightly sprinkle fleur de sel over the tops of the piped dots. Inscribe the cake, if desired, and serve it immediately, or keep it refrigerated, covered or uncovered, for up to 3 days. Bring the cake back to room temperature for about 1 hour before serving.
• Polish your look
• For something slightly more traditional, leave out the pretzels and salt and instead drizzle Caramel Sauce (page 186) over the top of the cake for a pure chocolate-caramel combination.

SWEET AND SALTY CAKE

Steps:

• CAKE: Preheat oven to 325°. Butter three 8-inch round cake pans. Combine cocoa powder, hot water, and sour cream. Sift flour, baking power, baking soda, and salt together. Beat butter and shortening on medium speed, 5 minutes. Add both sugars and beat until light and fluffy, about 5 minutes. Add eggs. Add vanilla and mix well. Add flour mixture, alternating with cocoa mixture, in three portions, beginning and ending with the flour mixture. Bake 35-40 minutes. Cool for 20 minutes. CARAMEL: In a small saucepan, combine cream and fleur de sel. Bring to a simmer over very low heat until salt has dissolved. In a medium saucepan, combine water, sugar, and corn syrup, stirring carefully. Cook over high heat about 6-8 minutes. Remove from heat and let cool for 1 minute. Add cream mixture to sugar mixture. Whisk in sour cream. Let caramel cool to room temperature, then refrigerate until time to assemble the cake. GANCHE: Put the chocolate in a bowl and set aside. Bring the cream to a simmer over very low heat. In a medium saucepan, combine water, sugar, and corn syrup, stirring carefully. Cook over high heat for 6-8 minutes. Remove from heat and let caramel cool for 1 minute. Add cream to the caramel. Stir slowly for 2 minutes. Then, pour caramel over chocolate. Let sit for 1 minute. Slowly stir in a circle until chocolate is completely melted. Let cool. Mix on low speed until the bowl feels cool to the touch. Increase speed to medium-high and gradually add butter. Beat on high speed until mixture is fluffy. ASSEMBLE: Spread caramel over the top of 1 cake layer. Spread ganache frosting over the caramel. Sprinkle fleur de sel over the frosting. Top with the 2nd cake layer. Spread with frosting and sprinkle with 1 teaspoon fleur de sel. Top with the 3rd cake layer. Spread with caramel. Crumb coat the cake and put in refrigerator for 15 minutes. Frost the sides and top. Garnish with a sprinkle of fleur de sel.