November Daring Bakers….Sweet!
November 29, 2008 by Marye Audet
Filed under Daring bakers, Uncategorized
For November the Daring Bakers assignment was a caramel cake with caramel frosting. The catch was the perfect, homemade caramel syrup.
The rules were that we could add what we wanted but we had to use the caramel cake and caramel frosting. I decided to use the caramel frosting between the layers and cover the cake with an Earl Grey & Bittersweet Chocolate Ganache.
Nice. Very…Very…Nice.
Since I chose to make it as one of the something like eight desserts we had for Thanksgiving there was some left, and we were amazed to find that the flavor had developed beautifully overnight and it was more complex and intense the next day. I would recommend making it ahead of time because of this.
The cake is dense and moist with the texture of poundcake. I baked it in a springform pan and sliced it into three layers with no problems.I then drizzled each cut side with caramel syrup. After that I added the frosting between the layers and then the ganache.
The ganache was created by using 2 teaspoons of loose Twinings Earl Grey tea in 3/4 cup of heavy cream. I then brought it just under a boil and removed from heat, allowing it to steep for 5 minutes. I strained the tea out and reheated the cream to a simmer. I then added 8 ounces of chopped bittersweet chocolate, stirring until smooth. I poured it over the filled and stacked cake, smoothing over the top and sides. Since I had a little caramel left I drizzled that over the top and sides.
The Recipe:
CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract ( I used 1/2 teaspoon)
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature
Notes from Natalie for those of you baking gluten-free:
So the GF changes to the cake would be:
2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 – 1 tsp baking powder
Preheat oven to 350F
Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.
Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.
Sift flour and baking powder.
Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}
Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.
Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.
Cake will keep for three days outside of the refrigerator.
CARAMEL SYRUP
2 cups sugar
1/2 cup water
1 cup water (for “stopping” the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.
When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.
Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}
Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.
CARAMELIZED BUTTER FROSTING
12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste
Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.
Pour cooled brown butter into mixer bowl.
In a stand mixer fitted with a paddle or whisk attachment, add confectioner’s sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner’s sugar has been incorporated. Add salt to taste.
Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light
(recipes above courtesy of Shuna Fish Lydon)
The source for the Caramel Cake with Caramelized Butter Frosting is courtesy of Shuna Fish Lydon (http://eggbeater.typepad.com/), as published on Bay Area Bites (http://blogs.kqed.org/bayareabites/). This is Shuna Fish Lydon’s signature caramel cake…and it is fabulous!
Host was Dolores of Culinary Curiosity with co-hosts, Alex (Brownie of the Blondie and Brownie duo: http://blondieandbrownie.blogspot.com/), Jenny of Foray into Food (http://forayintofood.blogspot.com/) and Natalie of Gluten-a-Go-Go (http://glutenagogo.blogspot.com/)to help with the gluten free changes.
And for more Daring Bakers check out the Daring Bakers Blog Roll!
Images:marye audet
This is fabulous! It looks so dramatic on that gorgeous cake stan, too. I’m guessing that the Earl Grey helped balance out the sweetness of the frosting. A wonderful challenge entry!
Just beautiful Marye. The ganache looks lovely on your cake!
Oh my goodness, Marye – this looks spectacular! I love the chocolate touch.
Earl Grey and bittersweet chocolate – a match made in heaven… I agree that the cake was much better after a night in the fridge, and I definitely should have drizzled caramel syrup on the cake before layering with frosting. Dang.
Oh my, it looks so great with the chocolate!
Earl Grey and chocolate you are trying to temp me aren’t you Marye. Sounds like this was an added bonus to your holiday meal!!
Wow, that looks amazing. I want to lick the screen!
The ganache is the perfect touch! It will satisfy the chocolate lovers of the bunch! Beautiful.
Looks delicious!
Very dramatic looking cake. Love it.
I also used a chocolate ganache over my mini cakes and it balanced out the sweetness.
I bet that tasted wonderful with the chocolate ganache
I have to try the earl grey with the ganache. That cake looks so delicious–mouthwatering delicious! And that caramel dripping on the sides…yummy!
Angela- the cake stand is an Avon collectible that a friend blessed me with not too long ago..you will be seeing more of it in my images I am sure!
Judy- thanks!
Jen- I wavered between sauteed Macintosh apples and chocolate but chocolate won.
Caitlin- I thought the drizzle did give it more flavor.
Nichole- thanks!
Valli- tempt you? Yep..I am trying otget you here for a visit, that;s what.
BC-LOL!
Renee- thanks. I have to have chocolate somewhere.
KAtrina-thanks!
Aparna- yep..although I didn’t think this cake was overly sweet.
KAt- it did!
Absolutely gorgeous presentation….and I simply must try making some earl grey chocolate ganache, wow!
I wish I would of thought to cover it in decadent chocolate. that would be perfect!
LOL! Megan..I am trying to figure a way to add chocolate to the turkey..
raquel -thanks! I loved the drip…
Marika- the earl grey adds dimension.
I’m loving these flavour combos everyone on the DB blogroll is using. I’m going to have to try some of them out myself. Earl Grey, Chocolate and Caramel, yum.
Ooo, yum. I absolutely love the idea of adding ganache to the top! It looks amazing!
Eight desserts for Thanksgiving?!! You’re my hero!! Wonderful job on the challenge yet again Marye!
Oh yum, AN earl grey and bittersweet chocolate ganache yousay??? I bet that was fabulous. Your cake looks wonderful!
Lovely job on this cake. I am so impressed with the chocolate earl grey outside of the cake. Delicious sounding!
This cake looks amazing covered in chocolate! I might have to try that next time.
I may need to borrow that recipe for the Earl Gray Chocolate Ganache in the future. Just the title makes me want to head back into the kitchen and make another cake. Yum!
The chocolate ganache looks scrumptous! A very delicious looking cake!
Absolutely stunning cake. Great job!
Eight desserts? wow! I know what my choice would have been…this looks so good.
Only chocolate would have put this cake over the top, and yours looks like it is definitely there. And Earl Gray. Fantastic.
The cake (and cake stand) looks so impressive. Love the pictures with the caramel dripping down the sides.
Nice touch…the ganache. Looks so rich. Eight desserts is impressive!
Marye, can I apply for the job of being your personal taster? I’ll work for food… and cake. I’ll even sleep out in the barn
!
Great idea for your frostings. I bet it cut thet sugar overload. Just wonderful. Hope yiu and your family had a Happy Thanksgiving.
Earl Grey and bittersweet chocolate what a combination and the look of the cake is smashing. Happy holidays to you and your kin.
Your ganache sounds like a great way to balance the sweetness of the buttercream. Thanks for baking with us this month.
This looks great! All of mine was gone on the first day, so I don’t really know how it would have tasted after melding flavors…oh well! Glad everyone enjoyed your cake.
Mmm, interesting flavor combination, thanks for sharing!
mouthwatering is the only word coming to mind thanks to these awesome pics