Zutaten für Best Chocolate Cake With Caramel Icing
- Sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 cup (120ml) boiling water
- 1/2 cup (113g) shortening
- 1 cup (240ml) buttermilk
- 2 teaspoons baking soda
- 2 1/4 cups (280g) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- Brown Sugar
- 3 cups (613g) granulated sugar
- 1 cup (240ml) heavy cream
- 2 teaspoons vanilla extract
- 1/2 cup (113g) unsalted butter
- 1 teaspoon baking powder
- 1/2 cup (120ml) water
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Zubereitung von Best Chocolate Cake With Caramel Icing
- In a large bowl, combine 1/2 cup (113g) granulated sugar, 1/2 cup (50g) unsweetened cocoa powder, 1/2 cup (113g) shortening, and 1/2 cup (120ml) water.
- Microwave the mixture until the shortening is melted, stirring occasionally.
- Let the mixture cool slightly before adding the remaining 1 1/2 cups (300g) granulated sugar.
- In a separate bowl, sift together 2 cups (250g) all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- In another bowl, whisk together 1 cup (240ml) buttermilk, 1 teaspoon vanilla extract, and 2 large eggs.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into a greased and floured 9x13 inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Caramel Icing:** In a medium saucepan, combine 1 cup (200g) granulated sugar, 1/4 cup (30g) all-purpose flour, 1/4 teaspoon salt, and 1/2 cup (120ml) boiling water.
- Cook over medium heat, stirring constantly, for 5 minutes.
- Gradually whisk in 1 cup (240ml) heavy cream and continue to cook, stirring constantly, until the mixture reaches a soft-ball stage (235°F/113°C) on a candy thermometer.
- Remove from heat and stir in 1/2 cup (113g) unsalted butter and 1 teaspoon vanilla extract.
- Let the icing cool slightly before beating with an electric mixer until smooth and creamy.
- Pour the caramel icing over the cooled cake and spread evenly.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
330g
Fat
29g
Carbs
36g
