Chocolate Caramel Cake

             I had some spare time this weekend (after a horribly busy week at school), so I decided to relax and make some cake. Decided to bake my favorite chocolate cake recipe, whip up some chocolate buttercream frosting, and then top everything off with a batch of caramel sauce. To say the least, it was amazing! Very rich though, so it was eaten in moderation. I have never made caramel sauce before so it was a new experience for me. A lesson was learned about the temperature of cooking it at. I also liked how the pictures turned out.

Here's the recipe:

Chocolate cake: refer to recipe for my Chocaroon cake. 


Chocolate Buttercream Frosting:
 Ingredients:

• 2 cups shortening
• 8 cups confectioners' sugar
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup heavy whipping cream
• 
  
• Directions

1. In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces cream if necessary. Beat at high speed until frosting is fluffy.

Caramel Topping:

Ingredients:

• 1 1/2 cups sugar
• 1/3 cup water
• 1 1/4 to 1 1/2 cups heavy cream
• 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Directions

1.Mix the water and sugar in a large heavy-bottomed saucepan. 

2.Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). 

3.Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.