- 1 3/4 cups flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 cup canola oil
- 1 cup whole milk
- 2 large eggs
- 2 tsp vanilla
- 2 tbsp anise liqueur (I use Arack)
Ok, remember that boiling water? Beat 1 cup of boiling water into the batter. THE BATTER WILL BE REALLY THIN, don’t worry! (It is important to not here, that if you are using a spring-form pan, be sure to plan a baking sheet on the rack underneath it in the oven. The batter will likely seep through the pan.) Immediately fill you cake tins with the batter and put it in the oven.
If making cupcakes, bake for exactly 18 minutes, no more, no less. If making cake, start by checking them at 22 minutes, and continue to check on the cakes using the “stick a for in it test”. My cakes usually take between 25 and 30 minutes.
- 1 1/2 cups sugar
- 1/4 cup corn syrup
- 1 stick of butter, softened and cut into cubes
- 1 1/2 cups heavy cream
- Sea salt to taste
- 1½ cups sugar
- 1⁄3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1⁄3 cup heavy cream
- 1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon pure vanilla extract
- 1⁄3 cup plus 2 tablespoons Salted Caramel Sauce (above), at room temperature
Transfer the mixture to a mixing bowl. Beat on high speed until cool. Reduce the speed to low and add the butter and vanilla; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add 1⁄3 cup of the caramel and continue mixing until combined.
- 12 oz. good quality semisweet chocolate, finely chopped
- ¼ cup unsweetened cocoa powder
- ¼ cup very hot water
- 1 cup plus 2 tbsp. unsalted butter, at room temperature
- 1/3 cup plus 1 tbsp. confectioners’ sugar
- Pinch of salt
- Sea Salt for finishing
To make the chocolate ganache frosting, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and smooth. Set aside and let cool to room temperature. In a small bowl, combine the cocoa powder and water and stir until smooth. In the bowl of an electric mixer, combine the butter, confectioners’ sugar and salt. Beat on medium-high speed until light and fluffy, about 5 minutes. With the mixer on low speed, gradually blend in the melted and cooled chocolate until well incorporated. Blend in the cocoa powder-water mixture until smooth.
To assemble the cake, level the cake layers if necessary. Place one of the cake layers on a cake board or serving platter. Top with half of the caramel buttercream and smooth in a thick, even layer. Place a second cake layer on top and smooth the remaining salted caramel buttercream over that. Place the final cake layer on top. Cover the top and sides of the cake with the chocolate frosting and smooth with an offset spatula. Refrigerate until ready to serve. Before serving, sprinkle with sea salt.