Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting estimated approx 18 mins.

To get started with this particular recipe, we have to first prepare a few components. You can cook Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting using 21 ingredients and 21 steps. Here is how you cook it.

This is a super moist chocolate cake with a light whipped salted caramel cream filling and frosting.

Ingredients and spices that need to be Make ready to make Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting:

1. for chocolate cake
2. 1 1/4 cups hot water
3. 1/2 teaspoon instant coffee granules
4. 1 cup unsweetened cocoa powder
5. 2 cups granulated sugar
6. 2 1/2 cups all purpose flour
7. 1 teaspoon salt
8. 1 1/4 cups sour cream
9. 2 1/2 teaspoons baking soda
10. 1 teaspoon vanilla extract
11. 3 large eggs
12. 1 cup plus 2 tablespoons canola oil
13. FOR THE CARAMEL WHIPPED CREAM FILLING AND FROSTiNG
14. 1 teaspoon unflavored gelatin
15. 1 tablespoon cold water
16. 1/3 cup my salted caramel sauce
17. 2 cups cold heavy whipping cream
18. 1 1/2 teaspoons vanilla extract
19. Extra Salted Caramel Sauce for drizzling cake
20. for the garnish
21. Salted caramel chocolate candys, shaved to decorate top of cake

Instructions to make to make Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

1. Make cake
2. Spray 3 - inch cake pans with bakers spray. Preheat oven to 350°F
3. In a bowl, whisk together flour, baking soda and salt, set aside
4. In another bowl whisk hot water, coffee granules and cocoa powder until smooth
5. In a large bowl beat eggs, vanilla and sugar until well combined and pale, add oil and sour cream and stir in, stir in flour mixture, then cocoa mixture until smooth
6. Divide evenly between prepared pans
7. Bake 16 to 20 minutes , 7ntil a toothpick comes out just clean, cool in pans 10 minutes then remove from pans to wire rack to cool completely
8. Make caramel whipped cream filling and frosting
9. Soften gelatine in cold water in a small heatproof bowl for 5 minutes
10. Place bowl in a skillet of simmering water until dissoved about 1 minute remove from water and begin whipping cream. Youwant the gelitin warmn and liquid when you add it to the whipped cream.
11. Whip cream to soft peaks
12. Beat in caramel, vanilla and liquid gelatin until it holds its shape
13. Assemble cake
14. Place one layer on serving plate, bottom side up
15. Frost with some of the caramel cream
16. Top with second layer of cake, bottom up and frost with more caramel cream
17. 
18. Top with third layer and frost entire cake
19. Drizzle with some extra salted caramel sauce and shaved chocolate caramel candy's
20. Refrigerate at least 4 hours before slicing
21. 

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