Chocolate Caramel Cake with Swiss Meringue Buttercream

Every so often I like to be a little adventurous in the kitchen and try and new and difficult recipe.  I came across a a recipe for a decadent chocolate cake with a caramel and ganache filling and an amazing butter cream icing that I tweaked just a little bit to bring you this amazing Chocolate caramel cake with Swiss Meringue buttercream.

I made this as a family treat for Valentine’s day this year and it was a hit.  It was so moist and has so many different flavors that you can’t go wrong.  It takes 3-4 hours total time to make this cake so plan ahead.  It isn’t really that difficult, it just has a lot of steps. 

I made the cake the day before to help save time and it worked beautifully.  I have never made a Swiss meringue buttercream icing so I was a little nervous.  It requires you to slowing heat egg whites and sugar over a water bath and then once it reaches 140 degrees to whip that mixture into stiff peaks.  I took my time a really focused on it with no distractions and it did beautifully. 

Ingredients

• Chocolate Cake
• 2 1/4 cups cake flour
• 2 cups sugar
• 1 TBL baking soda
• 3/4 cup cocoa powder
• 1/4 tsp salt
• 1 1/4 canola oil
• 1 cup buttermilk
• 1 cup boiling water
• 1 cup sour cream
• 1 tsp vanilla
• 4 eggs
• Swiss Meringue Buttercream
• 7 egg whites room temperature
• 2 1/4 sugar
• 5 sticks butter 2 1/2 cups, room temperature
• 1 tsp vanilla
• Dark Chocolate Ganache
• 2 cups dark chocolate chips
• 1/2 cup half and half
• Caramel Filling
• 16 oz caramel sauce
• 8 oz cream cheese room temperature
• 1/2 tsp salt

Instructions

1. Preheat oven to 325 degrees.
2. Grease 2 9-inch cake pans
3. In a large bowl, combine the flour, sugar, baking soda, cocoa powder and salt
4. Stir to combine
5. In a small bowl mix the oil and buttermilk
6. add to dry ingredients, stir until incorporated
7. ....................................

for full recipes please see : creativesouthernhome.com

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