a friend of mine just returned from a being away for almost a month.
they told me that when they return, the first thing they want to do is devour anything that i would be willing to bake for them. don't you just love friends like that, friends that enjoy your baking almost more than you do. those friends are definite keepers.
speaking of keepers, this cake is definitely one- a keeper.
well hello salted caramel chocolate layer cake, its good to be home.
the chocolate cake recipe has been my "go to " recipe for chocolate cake since i can remember. it is a quick, easy no fail recipe. the salted caramel was inspired by a jar of caramel that i won through Richa at Hobby & More VSPCA fundraiser....caramel that I would have had an all out bidding war if it came down to it....thankfully for the other person it didn't come down to that.
best enjoyed with a tall glass of almond milk alongside a friend or two for good measure
Salted Caramel Chocolate Layer Cake
makes (1) 8-inch cake or (2) 6-inch cakes
you will need:
for the cake
1 1/2 cups spelt flour
1/2 cup double dutch dark cocoa or regular double dutch cocoa
2 tsp cinnamon
1 tsp baking soda
1/2 cup stevia sugar blend or 1 cup sugar
1/4 tsp salt
1 cup cold water
1/4 cup canola oil
1/4 cup soygurt or applesauce
1 tbsp balsamic vinegar
1 tbsp vanilla extract
for the frosting
3 cups powdered sugar
3 tbsp vegan butter, room temp/softened
1 tsp vanilla extract
3 tbsp almond milk
1/4 cup vegan salted caramel
(i used jarred, to make your own check out this link & add a bit of sea salt)
Pre heat oven to 350*
grease and line (2) 6 - inch or (1) 8-inch cake round with parchment paper (bottoms & sides)
sift flour through baking soda in a large bowl. stir in remaining ingredients until smooth. pour equal amounts of batter into the 2- 6 inch cake rounds or all into the 8-inch if using. bake for 25-30 minutes or until a tooth pick comes out with a few moist crumbs when tested in the center of each cake.
remove from the oven and cool in the pan on a wire rack.
while the cakes are cooling, make the frosting & caramel if making. in the bowl of a stand mixer, with the paddle attachment mix powdered sugar and butter on slow speed until mixed. slowly add vanilla & almond milk. stop the mixer and add vegan salted caramel - mix well. Add additional almond milk if needed to reach desired consistency.
flip the cakes over and remove parchment paper. with a serrated knife, slice each cake in half lengthwise. place one piece out of the four halves on a plate, lightly frost the half. place another round on top of the frosting - repeat until all layers are frosted. frost the top and sides with remaining frosting and drizzle with an additional tablespoon of caramel if desired.