Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting. Great recipe for Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting. This is a super moist chocolate cake with a light whipped salted caramel cream filling and frosting. Frost sides and top of cake with chocolate frosting.

Jump to Recipe I have no words, for once. This cake is just way too, too everything for me to try to say anything about it. Frost top and side of cake with a thin layer of buttercream to make a crumb coat. You can cook Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting using 21 ingredients and 21 steps. Here is how you cook it.

Ingredients of Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

You need of for chocolate cake.
You need of hot water.
It's of instant coffee granules.
Prepare of unsweetened cocoa powder.
It's of granulated sugar.
Prepare of all purpose flour.
You need of salt.
You need of sour cream.
It's of baking soda.
You need of vanilla extract.
It's of large eggs.
It's of plus 2 tablespoons canola oil.
Prepare of FOR THE CARAMEL WHIPPED CREAM FILLING AND FROSTiNG.
You need of unflavored gelatin.
It's of cold water.
It's of my salted caramel sauce.
You need of cold heavy whipping cream.
It's of vanilla extract.
It's of Extra Salted Caramel Sauce for drizzling cake.
Prepare of for the garnish.
Prepare of Salted caramel chocolate candys, shaved to decorate top of cake.

Repeat, frosting the top and side of cake with a second layer of the buttercream. Cream the granulated sugar, butter and oil in a large bowl. In a large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Place on a wire rack to cool completely before frosting.

Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting step by step

Make cake.
Spray 3 - inch cake pans with bakers spray. Preheat oven to 350°F.
In a bowl, whisk together flour, baking soda and salt, set aside.
In another bowl whisk hot water, coffee granules and cocoa powder until smooth.
In a large bowl beat eggs, vanilla and sugar until well combined and pale, add oil and sour cream and stir in, stir in flour mixture, then cocoa mixture until smooth.
Divide evenly between prepared pans.
Bake 16 to 20 minutes , 7ntil a toothpick comes out just clean, cool in pans 10 minutes then remove from pans to wire rack to cool completely.
Make caramel whipped cream filling and frosting.
Soften gelatine in cold water in a small heatproof bowl for 5 minutes.
Place bowl in a skillet of simmering water until dissoved about 1 minute remove from water and begin whipping cream. Youwant the gelitin warmn and liquid when you add it to the whipped cream..
Whip cream to soft peaks.
Beat in caramel, vanilla and liquid gelatin until it holds its shape.
Assemble cake.
Place one layer on serving plate, bottom side up.
Frost with some of the caramel cream.
Top with second layer of cake, bottom up and frost with more caramel cream.
.
Top with third layer and frost entire cake.
Drizzle with some extra salted caramel sauce and shaved chocolate caramel candy's.
Refrigerate at least 4 hours before slicing.
.

Make the Chocolate Caramel Frosting: Place the chocolate in the bowl of your stand mixer and set next to the stove. While Amanda originally used a whipped cream lightened chocolate cream cheese frosting for the filling with more chocolate sprinkled in, I wanted to go a little crazy with the frosting and decided to go big and make a salted butter caramel sauce to beat in to the cream cheese along with some butter for a rich, sweet, salty caramel flavor. This Salted Caramel Cream Cheese Frosting first made an appearance in my Banana Caramel Cupcakes recipe. That recipe got super popular and a lot of people that tried it said that the caramel cream cheese frosting is their favourite part! In a large bowl using an electric mixer on medium speed, beat the butter until fluffy.