Jodi Elliott's Chocolate Cake with Buttercream Frosting and Caramel Sauce


Courtesy of Jodi Elliott


Jodi Elliott's Chocolate Cake with Buttercream Frosting and Caramel Sauce


For 1 Batch(es)


  • For the cake:
  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups dark, unsweetened cocoa powder (Valrhona or Ghirardelli)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 eggs
  • 1 cups milk
  • 1/2 cups vegetable oil
  • 1 tablespoons vanilla extract
  • 1 cups boiling water
  • For the buttercream
  • 5 large egg whites
  • 1 cups + 2 T. sugar
  • Pinch salt
  • 1 pounds (4 sticks) unsalted butter, cut into tablespoons, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • For the caramel sauce:
  • 1 1/2 cups sugar
  • 1/2 cups water
  • 1 cups heavy whipping cream
  • 1 1/2 ounces (3 T.) unsalted butter
  • 1 teaspoons vanilla extract
  • 1 teaspoons salt

Jodi Elliott's Chocolate Cake with Buttercream Frosting and Caramel Sauce Directions

  1. For the cake:
    Heat the oven to 350°.
  2. Grease and flour two 9-inch round baking pans.
  3. Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.
  4. Add the eggs, milk, oil and vanilla and beat with a mixer on medium speed for 2 minutes.
  5. Stir in the boiling water (the batter will be thin).
  6. Pour the batter into the prepared pans.
  7. Bake 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Cool for 10 minutes, then turn the cakes out onto a wire rack. Cool completely.
  9. For the buttercream: 
    Combine the egg whites, sugar and salt in the detached, heatproof bowl of a stand mixer set over a pan of simmering water.
  10. Whisk constantly by hand until the mixture is warm to the touch and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
  11. Attach the bowl to the mixer fitted with the whisk attachment.
  12. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form.
  13. Continue mixing until the mixture is fluffy and glossy and completely cool (test by touching the bottom of the bowl)—about 10 minutes.
  14. With mixer on medium-low speed, add the butter a few tablespoons at a time—mixing well after each addition.
  15. Once all of the butter has been added, whisk in the vanilla.
  16. Switch to the paddle attachment and continue beating on low speed until all of the air bubbles are eliminated—about 2 minutes.
  17. Scrape down the sides of bowl with a flexible spatula and continue beating until the frosting is completely smooth.
  18. Keep the buttercream at room temperature if using the same day. Refrigerate any unused frosting.
  19. For the caramel sauce: 
    Stir together the sugar and the water in a medium saucepan over medium heat until the sugar is dissolved. (Brush the insides of the pan with a pastry brush dipped in water to eliminate any sugar sticking to the sides).
  20. Increase the temperature to high heat and cook, without stirring, until the sugar is amber-colored—about 3 to 5 minutes. Remove the pot from the heat.
  21. Wearing oven mitts, slowly add a little bit of the cream, but be careful: The caramel will sputter as the cream is added.
  22. Using a wooden spoon or heat-resistant spatula, stir the cream into the caramel. If the cream sputters, stop stirring. Let the bubbles subside and then stir again.
  23. Carefully add the remaining cream and stir until combined.
  24. Let cool slightly (it should still be warm) and whisk in the butter, salt and vanilla. The sauce will keep refrigerated for weeks, if it lasts that long.

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