Caramel Apple Cake
Prep Time 5 hrs
Cook Time 35 mins
Ingredients
- To make the cake:
- 2 1/4 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs at room temperature
- 3/4 cup canola oil
- 1 1/2 cups unsweetened apple sauce
- 1 1/2 tablespoon vanilla extract
- 1/2 cup warm apple cider
- To make the caramel:
- 2 cups sugar
- 1 cup corn syrup
- 1 cup apple cider
- 2 cups heavy cream
- 1/2 cup butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 petite apples
- 3 wooden sticks
- 1/2 cup salted peanuts, chopped (apple garnish)
- 1/2 cup chocolate wafer cookies, chopped (apple garnish)
- To make the frosting:
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups powdered sugar
- 1/3 cup caramel, reserved
- 2 teaspoons vanilla extract
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, spray with cooking spray.
- To make the cake, in a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer beat together the eggs, canola oil, apple sauce, and vanilla until smooth.
- Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour.
- Add the warm apple cider and mix until combined.
- Pour the batter into the 3 cake pans and bake 20-25 minutes, until a toothpick inserted comes out clean. Remove and allow to cool for five minutes. Line a cooling rack with parchment paper and invert the cakes onto the racks. Cover and allow to cool completely before frosting.
- To prepare the caramel, place sugar, corn syrup, and apple cider into a large saucepan. Bring to a boil, without stirring, until light golden in color.
- Add the heavy cream, butter and vanilla, slowly stirring into pan. Boil for 5-10 minutes or until a candy thermometer reads 210 degrees F., stirring frequently. Remove sauce from heat and add the salt.
- Using a heat proof measuring cup, pour 1 cup of caramel sauce and allow to cool. Cover the remaining sauce and set aside until the cake is ready.
- To prepare the frosting, add the butter, cream cheese and powdered sugar to the bowl of stand mixer. Beat together until the butter is light and fluffy, about 4 minutes.
- Add 1/3 cup of the cooled caramel sauce and vanilla. Beat until fluffy, scraping down the sides as needed.
- To assemble the cake, place 1 layer of cake on a plate or cake stand. Drizzle with a little salted caramel sauce from the reserved cup. With an offset spatula, spread the top with frosting.
- Place the second layer on top and drizzle with caramel. Spread the frosting evenly on top.
- Add the final layer of cake and drizzle with the remaining caramel.
- Frost the top and sides of the cake. Place the cake in the refrigerator to chill.
- To make the chocolate ganache, melt 8 ounces chocolate with 1/2 cup heavy cream in the microwave on high for 30 second intervals, stirring between each until melted. Allow the sauce to cool 3-5 minutes.
- Pour chocolate onto the middle of the cake and spread, allowing to drip down the sides of the cake. Place the cake in the refrigerator for 1 1/2 hours or overnight.
- Once the cake is cooled and set, reheat the remaining caramel in the saucepan, bringing to a boil. Boil for 5-10 minutes or until a candy thermometer reads between 220-230 degrees F.
- Remove the sauce from the stove and allow to cool 15-20 minutes, stirring every so often. Make sure the caramel does not become too stiff.
- While the sauce cools, clean apples and push the wooden sticks into the top of the apples. Line a baking sheet with wax paper.
- When the caramel has cooled, but is not too thick, pour half the caramel over the cake and allow it to drip down the sides of the cake.
- Working quickly, dip the apples into the remaining caramel, roll in the chopped peanuts and cookies, and place in the center of cake. Sprinkle the cake with flakey salt.
- Refrigerate cake until firm, at least 30 minutes.
- Store the cake in the refrigerator until ready to serve. Allow the cake to sit 15 minutes at room temp before serving. Remove apples before slicing.