Five years in this space and a lot has happened.
I got Molly.
I made a list of 30 things I want to do before I turned 30.
I ran my first marathon and then qualified for the Boston Marathon four years later.
I got my undergraduate degree in Biology and then went to college and graduated from that too.
I started my first “real job” yesterday..
I lost family members, but made some friends.
I tried a million new things.
A lot of things happened, and amongst all of it, this little place has always been here. And so, I want to celebrate it – celebrate having this blog, having this space, making new friends and getting excited about the future.
The star of this celebration is this cake. It’s just Paul and I, so I made a few mini chocolate cakes and saved the rest for another day. The chocolate cake itself is scrumptious, but I slathered some salted caramel buttercream on top, drizzled caramel on that, and sprinkled some sea salt over everything.
Enjoy! And thanks for hanging out with me for five whole years! xx
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cups dutch processed cocoa powder
- 1/4 tsp espresso powder
- 1 tsp fine sea salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 large eggs, lightly beaten
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup boiling water
- 2 tsp corn syrup
- 4 tbsp water
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 1 tsp fine sea salt
- 1 tsp lemon juice
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- Large flaked sea salt
- Preheat the oven to 350ºF. Grease and flour a jelly-roll pan. Set aside.
- In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder and baking soda. Add the lightly beaten eggs, the canola oil and the milk and combine. Whisk in the boiling water. Your batter should now be fairly liquid.
- Pour batter into the prepared pan evenly, and place into the oven and bake for 25-30 minutes. Let cool in the pan for about 10 minutes and then transfer to a cooling rack.
- Place the corn syrup, water, and granulated sugar in a small saucepan and combine. Bring to a boil over medium heat. Do not stir the mixture while it's boiling. Continue to boil until it thickens and turns into a brown caramel colour. Remove from the heat carefully whisk in the cream, vanilla, salt, and lemon juice. If the caramel clumps, just place it back on the heat and stir until it becomes smooth. Set aside to cool completely.
- Once the caramel sauce is completely cool, combine the 2 sticks of softened butter, 4 cups powdered sugar, and 3/4 of the caramel together in a mixer and beat until a smooth.
- Once the cake has cooled completely, use a round cookie or biscuit cutter to stamp out rounds of the cake (see notes*). Spread each layer with frosting and build cakes up to as many layers as you'd like. I think 3-4 layers looks the best. Add a thin layer of frosting to the whole cake and chill the cake in the freezer for about 15 minutes.
- Take cakes out of the freezer and add a thicker layer of frosting to each one. Smooth the frosting around the cake with a spatula. Drizzle the left over caramel on top. Finish with some large flaked sea salt.
Recipe adapted from Flourishing Foodie
*If you'd like to only make a few mini cakes, just half the frosting recipe and stamp out only half the cake. The rest of the cake layers can be saved in the freezer for a later date.
These cakes can be stored in the freezer for up to a month. Just completely thaw, and bring to room temperature before eating.