Salted Caramel Chocolate Cake

Chocolate cake with a pear compote filling with a salted caramel frosting and chocolate ganache.

Ingredients

FOR THE CHOCOLATE CAKE:

1. ¼ cups Canola Oil
2. 1 cup Butter, Melted And Cooled
3. 1 cup Chocolate Chips
4. 2 cups Flour
5. 1 teaspoon Baking Soda
6. 2 teaspoons Baking Powder
7. 1 cup Cocoa Powder
8. 1 teaspoon Salt
9. four whole Eggs
10. 1 cup Sugar
11. 1 cup Brown Sugar
12. 2 complete Egg Yolks
13. 1 teaspoon Vanilla
14. 1 cup Greek Yogurt
15. 1 cup Hot Coffee

FOR THE PEAR COMPOTE:

1. 3 whole Pears, Peeled, Cored And Diced
2. ½ Tablespoons Lemon Juice
3. ⅓ cups Brown Sugar
4. 1 teaspoon Cinnamon
5. ¼ teaspoons Nutmeg
6. 1 Tablespoon Cornstarch

FOR THE SALTED CARAMEL SAUCE:

1. ¼ cups Butter, Melted
2. 1 cup Brown Sugar
3. ½ cups Heavy Cream
4. ½ teaspoons Salt
5. ½ teaspoons Vanilla

FOR THE SALTED CARAMEL FROSTING:

1. 1 cup Butter, Softened
2. ¾ cups Caramel Sauce
3. 4 cups Powdered Sugar
4. ½ teaspoons Sea Salt

FOR THE GANACHE:

1. 1 cup Heavy Cream
2. 12 oz, weight Chocolate Chips

Preparation

For the chocolate cake:

Preheat oven to 350ºF. Grease two nine-inch cake pans and line with parchment paper.

Melt oil, butter, and chocolate together in the microwave, heating in 30-second increments and stirring till clean. Set apart to cool.

In medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt. Set apart.

In bowl of stand mixer, blend eggs, sugars, and vanilla. Add cooled chocolate combination and mix. Alternate including flour and yogurt, continuing to mix until simply mixed. Stir in espresso just until integrated.

Divide batter between pans and bake for 40 minutes. Remove to twine racks to cool completely.

For the pear compote:

Combine all compote elements in a medium saucepan. Heat over medium warmth until sauce starts to thicken, three–5 minutes. Set apart to chill.

For the salted caramel sauce:

In medium, microwave-safe bowl, integrate melted butter, brown sugar, and heavy cream, whisking until easy. Heat in microwave on high for two mins. Remove and stir.

Heat on excessive for 2 greater minutes till bubbly and slightly thickened. Stir. Heat for an extra 30 seconds to 1 minute if wished.

Stir in salt and vanilla and allow cool—mixture will thicken because it cools.

For the salted caramel frosting:

In the bowl of your stand mixer, cream butter and caramel sauce. Add sugar 1 cup at at time, adjusting from three–four cups relying on desire. Add salt and beat until mild and fluffy.

For the chocolate ganache:

In medium microwave-secure bowl, microwave cream and chocolate chips in 30-2nd increments, stirring in among. Repeat until smooth. Set aside to cool.

To bring together, place one cake layer on cake stand. Pipe frosting round top edge of cake. Fill with compote. Top with 2nd cake layer.

Frost with caramel frosting. Pour ganache on top. Garnish with fresh pear, caramel sauce, and/or big granular sea salt if desired.

Serve! Refrigerate leftovers.

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