CAN YOU EAT PEACOCK EGGS RECIPES

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SUPER FUDGY SALTED CARAMEL MOCHA LAYER CAKE | FOODTALK



Super Fudgy Salted Caramel Mocha Layer Cake | Foodtalk image

Provided by Amy Manes

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 1

Number Of Ingredients 17

1 3/4 cup minus 2 tbsp all-purpose flour
2 cups minus 2 tbsp granulated sugar
3/4 cups dutch-processed cocoa powder
2 tsp baking soda
3/4 tsp baking powder
1 tsp salt
1 cup hot water
2 tsp espresso powder
1 cup full-fat buttermilk (room temperature)
1/2 cup vegetable or canola oil
3 large eggs (room temperature)
1 tsp vanilla extract
2 cups unsalted butter
6 cups powdered sugar
3/4 cup caramel sauce (plus more to spread between the cake layers)
1/4 tsp salt
1 tbsp milk (more if frosting is too thick)

Steps:

  • Preheat oven to 360°F. Spray three 8-inch cake pans with nonstick spray and line the bottoms with rounds of parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined.
  • In a small bowl, combine the hot water and espresso powder until the powder is dissolved. Set aside to cool
  • In another bowl, combine the buttermilk, oil, eggs, and vanilla. Add in the cooled water and espresso powder mixture. Mix until combined.
  • With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula.
  • Evenly distribute batter between the three pans. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter until it is light and fluffy. Add the caramel sauce and mix until combined.
  • With the mixer on low speed, add in the powdered sugar one cup at a time. Add the salt and milk (you can add more if the frosting is too thick).
  • Increase speed of the mixer to medium and beat frosting until light and fluffy.
  • Level each cake layer using a serrated knife. I like to save the scraps for toppings on ice cream or yogurt!
  • Place the first cake layer bottom side down on a flat plate or cake board. Using an offset knife, spread about ¾ cup of the frosting onto the top. Spread a tablespoon or two of caramel sauce on top of the frosting.
  • Place the second layer on top of the first. Frost the top of the second layer and spread another tablespoon or so of caramel sauce on top.
  • Place third cake layer, top side down, on top of the frosting.
  • Crumb coat the entire cake with a thin layer of frosting. Freeze cake for about 10-15 minutes to set.
  • Continue frosting cake with remaining frosting. You can drizzle a bit of caramel sauce on top if you want, or swirl in bits of caramel like I did.

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