I want to make a chocolate cake with a salted caramel filling between the two layers. Has anyone ever done this? Any tips for keeping it soft and thick and not runny or hard? Thanks!
I used Dorie Greenspan's recipe to pipe between macarons (similar but different?). After it cooled down, I put it in a piping bag and refrigerated it for a few hours, then let it come up to room temp before piping it between the cookies and the consistency was perfect (not to mention delicious).
Thanks. I'll let you know how it turns out. (We had a chocolate cake with salted caramel filling and ganache icing at a restaurant recently. He loved it, but gets sick from gluten. I'm going to make him a gluten free chocolate cake.)
Martha Stewart has a recipe (which I haven't tried) that requires a candy thermometer for getting the caramel filling exactly right:
Cool! I have a candy thermometer!
Recently saw this on America's Test kitchen and I cannot wait to try it! Here is the video link https://www.americastestkitchen.com/episode/492-chocolate-caramel-layer-cake