When making my 101 in 1001 list, I added the item “Bake a cake for someone” because I think giving someone a layered, completely-from-scratch cake is an excellent way to show how much you care for them. I also like making cakes, but I don’t do it often because I’m a taste-tester who samples far too much whenever I’m baking.
I decided I would make said cake for my friend Paige, after she had her baby, as a way to celebrate her and the excellent job she did birthing her sweet baby boy. I looked over my Pinterest cake board, and I knew that one of my oldest pins, Annie’s Dark Chocolate Salted Caramel Layer Cake, promising rich chocolate flavors combined with the sophistication of salt and caramel was the perfect choice for a new mother.
It took me 3.5 hours, but it was by far the best thing I have ever created in the kitchen. I was a little nervous about the Swiss meringue buttercream, but I just kept on whipping (I think I had it in my kitchenaid for almost 30 minutes) and it eventually came together.
I’m not going to write out the entire recipe (go to Annie’s site to see it) but I did make one small change out of necessity that really took things over the top (in a good way). I didn’t have enough plain chocolate, and didn’t want to go downstairs to buy more, so I raided the husband’s supply of dark chocolate bars with candied orange peels and used that for the frosting. The very subtle orange flavor combined with the richness of the salt and the caramel and the dark chocolate was perfect. If you make this cake, give that tweak a try.
That Husband wants me to make this again, and soon. I loved it, but how can I make this one again, when there are so many other tantalizing cakes waiting to be created?
Although it isn’t as pretty, I had the idea to make a little mini cake for my photo shoot. That way I could take nice pictures in the daylight without being the obnoxious friend giving someone a cake and then asking to take a picture of their slice.