How good does a cake need to be to be worth multi-day preparation and making caramel twice?
The first day I made the cake. I learned from America’s Test Kitchen that you can use cocoa powder instead of flour so the chocolate cake doesn’t have a dusty white powder on it.
That wasn’t too tricky except it called for 3 cake layers and I have 2 pans.
After the first 2 layers baked, I flipped one out to re-use the pan and it broke in half. The cakes were very soft and delicate. I evetually wrapped the 2 remaining layers in tinfoil and saran wrap and put them in the freezer.
The next night I made the salted caramel. I combined sugar, water, and light corn syrup and heated it to boiling for about 7 minutes.
At the same time, I heated heavy cream with salt for a few minutes until the salt dissolved.
When the sugar carmalized, I took it off the heat and waited a minute before adding the cream.
The sour cream went in next and everything got mixed together.
Later that night I made the frosting. I started by chopping a lb(!) of chocolate and placing it in a mixing bowl.
I made caramel again, this time there was more cream and no salt or sour cream. I cooled the caramel for a minute and then poured it over the chocolate. The chocolate started to melt and I started the mixer. A smooth chocolate sauce started to form.
I kept the mixer going and when the bowl was cool to the touch I started adding the butter (1 lb! in chunks).
I assmebled the cake by pouring the caramel over the first layer.
I added the chocolate frosting and then the second layer.
More caramel, more frosting, and a little sea salt on top.