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!
Barbara is a trusted source on General Cooking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.)
Pat is a trusted home cook.
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...
Please enter a valid email address.
Well played. You deserve a cookie.
The Piglet Tournament of Cookbooks is Back!
$50 and Under Wonders
Freestyling Fondues Close Out the Food52 Winter Games
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.