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6. Set to Convection Bake at 350°F for 30 minutes. After 5 minutes,
place the pan with the scones into the oven in Rack Position 1.
Bake until golden brown, about 20 to 25 minutes.
Nutritional information per scone:
Calories 304 (27% from fat) • carb. 48g • pro. 5g • fat 9g • sat. fat 6g • chol. 47mg
sod. 224mg • calc. 58mg • fiber 2g
Chocolate Layer Cake with Salted
Caramel Frosting
Chocolate, caramel and salt are an unstoppable combination. If looking
to save time, you can purchase caramel sauce to mix into the frosting.
Makes 1 cake, 12 servings
Chocolate Cake:
1 cup unbleached, all-purpose flour
1
/
3
cup cocoa powder, sifted
1 teaspoon espresso powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, cubed and
room temperature
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
½ cup buttermilk
Frosting:
16 tablespoons (2 sticks) plus 2 tablespoons unsalted butter,
cubed and room temperature, divided
1½ cups confectioners’ sugar, sifted
¼ teaspoon kosher salt
½ teaspoon pure vanilla extract
4 tablespoons heavy cream, divided
¼ cup granulated sugar
Water
Flaked sea salt, for sprinkling (optional)
1. Prepare the cake: Fit the oven with the rack in Position 1. Coat a
9-inch round cake pan with softened butter or nonstick cooking
spray; reserve.
2. Put the flour, cocoa powder, espresso powder, baking soda, baking
powder and salt into a large mixing bowl. Whisk to combine; reserve.
3. Put butter and sugars into a large mixing bowl. Using a hand or
stand mixer, mix the butter and sugars together until light and
creamy. On a low speed, slowly add the egg, yolk and vanilla extract.
Scrape down as necessary.
4. Add
1
/
3
of the dry ingredients and, while mixing on low, add ½ of the
buttermilk. While still mixing on low, gradually add an additional
1
/
3
of
the dry ingredients and then the rest of the buttermilk. Finish with the
remaining dry ingredients and gently mix until combined.
5. Transfer the batter to the prepared cake pan.
6. Set to Bake at 350°F for about 20 minutes. After 5 minutes, transfer
the cake to the preheated oven. Bake until cake springs back to the
touch, about 15 minutes. Remove from oven and allow to fully cool.
Once room temperature, transfer to a refrigerator to chill.
7. Prepare the frosting: Using a hand or stand mixer, mix 2 sticks of the
butter, confectioners’ sugar and salt until light and creamy. Add the
vanilla extract and 2 tablespoons of the cream and continue to mix
until fluffy. Reserve.
8. Put the granulated sugar with enough water to just cover (should
resemble wet sand) in a heavy-bottomed medium saucepan. Set over
medium heat and allow to cook until sugar is the color of light maple
syrup. As soon as the sugar achieves that color, remove from heat
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