Comments on: Sweet and Salty Cake

By: Mariela

Mariela — Mon, 01 Feb 2010 02:09:29 +0000

i love this cake.

By: Hannah

Hannah — Thu, 24 Sep 2009 01:28:52 +0000

I made this the other day and it took a long time granted but it tasted amazing! It was really moist and the caramel worked perfectly but the ganache I had to throw in the fridge for a bit. But all in all, delicious!

By: Taylor

Taylor — Tue, 21 Jul 2009 21:17:07 +0000

I made this cake a couple of days ago it took about 3 hours to make. is it good?? Yes it is but i probably won’t be making it again any time soon! I will use the actual chocolate cake recipe from now on though…it is moist and rich..just delicious!

By: mariah

mariah — Tue, 14 Apr 2009 21:29:58 +0000

I made this cake and took it to my in laws house Easter weekend.

EVERYONE LOVED IT! It is so amazing, describing its perfectness is impossible.

Thanks so much for posting this recipe! Well worth the time and effort!

By: jennifer

jennifer — Tue, 24 Mar 2009 00:40:24 +0000

marie, I wish I knew the magic trick to getting that part right, but it took a couple of tries in my kitchen, too. Candy-making is not my strongest area, by any stretch. There’s a lot of trial and error on my part. I do have one bit of advice. If you’re using a pan that carries over heat, then try taking it off the heat before it’s done. That carry-over can cause disaster. Stopping at a lower temperature may help, especially considering that 320-350° or so is the usual temperature for making caramel.

By: marie

marie — Sun, 22 Mar 2009 05:10:13 +0000

I made this cake today and had the hardest time with the syrup/sugar mixture. At 350 it was definitely burnt. I tried again and burned it at 300. Finally I just cooked it for the 6 minutes, let it rest for a minute and then added the cream, but portions of the syrup solidified and what I ended up doing was mixing it the best I could and then just putting it through a sieve to salvage what I had. The cake turned out very rich and was loved by all, but please tell me what I did wrong!!!!

By: jennifer

jennifer — Thu, 26 Feb 2009 23:18:16 +0000

Courtney, you can certainly leave the salt off the top of the cake. The caramel layer is salty, but not too heavy. You might be able to sneak it past them. Good luck!

By: courtney

courtney — Thu, 26 Feb 2009 19:00:27 +0000

i am DYING to make this cake. the thing is, the crowd i roll with does not take well to things like salt on cake. i would make it for myself, but death by cake consumption is not in my 5 year plan. how would this fare without the salt? how much do you notice it when you eat the cake and do you think i’d be able to get away with putting it between the layers (not as a garnish on top)?

By: jennifer

jennifer — Thu, 26 Feb 2009 01:24:27 +0000

Phillip, it’s really your preference. I would go with either semi-sweet or bittersweet. If I remember correctly, I used semi-sweet.

By: Phillip

Phillip — Wed, 25 Feb 2009 18:14:08 +0000

I’m in the process of making this cake (the cake is already made and in the freezer). I just finished the caramel sauce and plan to do the frosting tomorrow and put it together for my sister’s birthday. I have a question – for the icing, the recipe says “dark chocolate” – I’m a little confused about this – does this mean bittersweet, unsweetened or semi-sweet chocolate?