salted caramel

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!

  • Posted by: drbabs
  • March 9, 2016
  • 689 views
  • 5 Comments

3 Comments

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cjzern
cjzern March 9, 2016

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).

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drbabs
drbabs March 10, 2016

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.)

inpatskitchen
inpatskitchen March 10, 2016

Martha Stewart has a recipe (which I haven't tried) that requires a candy thermometer for getting the caramel filling exactly right:
http://www.marthastewart...

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drbabs
drbabs March 10, 2016

Cool! I have a candy thermometer!

Madhuja
Madhuja March 10, 2016

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

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