Comments on: Dark Chocolate Salted Caramel Layer Cake

By: liadh1

liadh1 — Mon, 01 Apr 2013 05:09:21 +0000

Sorry you were not pleased with the salted caramel portion of the recipe. I actually went back and checked the recipe I had written on my blog against the original source in case I had made a typo or some such error, but the recipe is correct as written. I’ve made the cake a couple of times and haven’t had a problem with it. I will say that Swiss Meringue Buttercream Frosting is not as sweet as traditional American buttercreams and does taste more of butter, however you should still be able to taste a subtle caramel and salty flavour. Since you felt the addition of powdered sugar improved the taste, perhaps you just prefer traditional buttercream to SMBF. Again, sorry you had trouble with the recipe.

By: Emily

Emily — Sun, 31 Mar 2013 21:46:09 +0000

I think there is definitely something wrong with the buttercream part of the recipe…… Mine was just sweet butter when I was finished and was totally gross. I added powdered sugar and it was a lot better.

By: liadh1

liadh1 — Wed, 27 Mar 2013 16:29:39 +0000

I’m so glad that you had a good experience making the cake and that everyone enjoyed it. Making caramel is certainly quite tricky. I will do it easily one time and then the next time I try it, I crash and burn. It is definitely a challenge. Sounds like you were able to adapt quickly though and come up with a great tasting solution. Congrats!

By: Rebekah

Rebekah — Tue, 26 Mar 2013 14:44:35 +0000

I just made the cake for my sisters birthday and it was a HUGE success. Everyone loved it and it was just as beautiful as your pictures. I did have a problem with the caramel buttercream. The first time I did the sugar and water, it turned to a rock and I figured I let it cook too long even though it never turned to a caramel color. So I did it again and this time just watched it, for me personally, it never got an amber color but I took it off a lot sooner and said I’d just go with it and see what happens. Once my buttercream was done it tasted only like butter to me so I had a crap load of vanilla and way more sea salt and THEN it was perfect. I wanted to eat the cream by the spoonful. The dark chocolate cake was amazing and melted in our mouths. Took me about 3 hours to do from start to finish but it was WAY worth it.

By: liadh1

liadh1 — Fri, 11 Jan 2013 15:39:04 +0000

Hi Susan- Sorry it has taken me so long to reply. And sorry that you had difficulty with the caramel buttercream. Making caramel is definitely tricky. I usually don’t have a problem with it, but one day I tried to make some caramel for cupcakes for my husband’s birthday and it was a total fiasco. I just kept failing. (see entry: http://leaandjay.wordpress.com/2012/10/16/salted-caramel-apple-pie-cupcakes/). The next time I had to make it for a recipe, I was dreading it, but viola, it came out perfect the first time. To make caramel, you put the sugar and water in your saucepan and put it over the heat, stirring until the sugar dissolves. Then you stop stirring it and let the sugar water cook. You can occasionally pick your pan up by the handle and swirl the mixture around, but don’t stir. You will notice the mixture will begin to turn an light yellow colour. It will continue to darken until it reaches a darker amber shade. At that point you take it off the heat and add the other ingredients. It’s difficult to say how long it will take it to reach that dark amber colour. I’ve had it happen as fast as 5 minutes after I stopped stirring and then again I’ve had it take 10-12 minutes. You really have to just do it by sight each time. I can’t imagine why your sugar water never changed colour at all. Give it a try again and just keep the caramel around as a dessert sauce. It does get easier the more practiced you are. Good luck!

By: Susan

Susan — Mon, 31 Dec 2012 02:47:32 +0000

I attempted this cake for Christmas. Could you explain the caramel buttercream part a little more thoroughly? After it boiled it just basically turned back to sugar, I cooked it for probably 20 min and it never changed color. Finally gave up and finished the recipe. It was ok, but the buttercream layer just tasted like butter. Any idea how long it should have to cook?

By: Kelly

Kelly — Thu, 15 Nov 2012 00:40:00 +0000

I saw this on a Pinterest board named “now drooling” and that’s so appropriate. That’s what I’m doing looking at this cake. Thanks for sharing!
Kelly

By: CAAAAAAAKE! |

CAAAAAAAKE! | — Wed, 14 Nov 2012 19:06:43 +0000

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By: HeatherHeartArt

HeatherHeartArt — Wed, 14 Nov 2012 18:57:11 +0000

I want this right now instead of breakfast lunch and dinner. Please and thank you.

By: sassylady41

sassylady41 — Sat, 22 Sep 2012 01:59:39 +0000

This cake looks soooooo good!! Definately going to have to try it!