Sweet and Salty Cake

Our local school district recently had its spring break. I happened to know that our neighbor was out of town, out of the country. One day, I drove past their house and noticed that their brick mailbox had been smashed to smithereens. I still have no idea how it could have happened, except for someone to have hit it head on, but even then it's in an unlikely spot. Anyway, I got it into my head how awesome  it would be if we could fix it before they got home and they wouldn't even know it was smashed! I figured between me and Joel, we could figure out how to do a little brickwork and make it look good. A perfect plan!
Until I remembered this cake.
It was such a disaster. It was unseasonably warm that day, and the frosting would not whip up. The cake layers were so moist that they fell apart really easily. I stuck the frosting in the freezer, so it finally thickened and whipped, but trying to put it all together was a terrible mess, especially because the cake had to be further moistened with a salted caramel sauce. Every layer I added just slid around and cracked. Every time I tried to coat the outside, the layers shifted messed everything up. Complete mess.
Oh, it was delicious. Perhaps the most delicious chocolate cake I've ever had. Definitely the best recipe from the book yet.
But not the best endorsement of my ability to mortar layers together.
So the mailbox remains smashed. But the cake tasted amazing.

I was frustrated enough with my cake problems that I didn't even try to get a good picture, which was kind of pouty on my part. But you get the idea.
It is a pretty labor-intensive cake. But you won't regret it. Even if it's ugly.

Sweet and Salty Cake (printable recipe)

Recipe courtesy of Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. Copied with permission.

• 3/4 c dark unsweetened cocoa powder
• 1 1/4 c hot water
• 2/3 c sour cream
• 2 2/3 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 c (1 1/2 sticks) unsalted butter, softened
• 1/2 c vegetable shortening
• 1 1/2 c granulated sugar
• 1 c firmly packed brown sugar
• 3 large eggs, at room temperature
• 1 Tbsp vanilla

1. Preheat the oven to 325 degrees. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and buter the parchment. Dust with flour, and knock out the excess flour.
2. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool.
3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture.
5. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating the pans halfway through, until cake tests clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.

Salted caramel

• 1/2 c heavy cream
• 1 tsp coarse sea salt
• 1 c sugar
• 2 Tbsp light corn syrup
• 1/4 c sour cream

1. In a small saucepan, bring the cream to a simmer over very low heat.
2. Meanwhile, keeping a close eye on the cream so it doesn't burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until a candy thermometer reads 350 degrees or until the mixture is dark amber in color. Remove from the heat and let cool for 1 minute.
3. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake.

Whipped caramel ganache frosting

• 1 pound dark chocolate (60 to 70% cacao), chopped
• 1 1/2 c heavy cream
• 1 c sugar
• 2 Tbsp light corn syrup
• 2 c (4 sticks) unsalted butter, soft but cool, cut into small pieces

1. Put the chocolate in a large heatproof bowl and set aside.
2. In a small saucepan, bring the cream to a simmer over very low heat.
3. Meanwhile, keeping a close eye on the cream so it doesn't burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don't splash the sides of the pan. Cook over high heat until a candy thermometer reads 350 degrees. Remove from the heat and let the caramel cool for 1 minute.
4. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, the pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minute, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment.
5. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy. Keeping mixture cool throughout the process helps.

Assemble the cake

1. Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 tsp of the sea salt over the frosting, then top with the cake layer. Spread with caramel and then the frosting and 1 tsp sea salt. Top with third layer. Spread with caramel. Crumb coat the cake and put the cake in the fridge for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of sea salt.
2. This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to three days.