Sea Salt Caramel Torte

Name: Sea Salt Caramel Torte | Recipes
Prep time: 30 min
Total time: 150 min
Yield: 1 cake
Ingredients: 3/4 cup butter or margarine (1-1/2 sticks), softened; 1 cup packed light brown sugar; 1 cup granulated sugar; 1 tsp vanilla extract; 3 eggs; 2 egg yolks; 1-2/3 cups all-purpose flour; 3/4 cup HERSHEY'S Cocoa; 1 tsp baking soda; 3/4 tsp salt; 1-1/3 cups milk; HERSHEY'S Cocoa for dusting (Additional); 1-2/3 cups sea salt caramel flavored baking chips, divided; 1/2 cups heavy whipping cream

Details

Timing
Timing
Total:
Bake:: 35 Min.
Prep:: 30 Min.
Skill Level:: Intermediate
Yields:: 1 cake

Go beyond a traditional chocolate ganache by substituting sea salt caramel flavored baking chips in this chocolate caramel torte recipe. Add a special touch by sifting HERSHEY’S Cocoa powder over top. You won’t be disappointed.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 35 minutes
Cool Time: 1 hour 10 minutes

Ingredients

3/4 cup

butter or margarine (1-1/2 sticks), softened
1 cup

packed light brown sugar
1 cup

granulated sugar
1 tsp

vanilla extract
3

eggs
2

egg yolks
1-2/3 cups

all-purpose flour
3/4 cup

HERSHEY'S Cocoa
1 tsp

baking soda
3/4 tsp

salt
1-1/3 cups

milk
HERSHEY'S Cocoa for dusting (Additional)
Sea Salt Caramel Ganache
1-2/3 cups

sea salt caramel flavored baking chips, divided
1/2 cups

heavy whipping cream

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

(2) round baking pans

mixing bowl

mixer

wire racks

serving plate

microwave-safe bowl

microwave

Heat oven to 350°F. Grease and flour three 8-inch baking round baking pans.

Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.

Prepare Sea Salt Caramel Ganache. Place one cake layer on serving plate; carefully spread heaping 1/3 cup ganache over top of layer. Place second layer on top; repeating layering procedure with remaining ganache and cake layer.*

Garnish with cocoa sifted over top of torte and sprinkle with chopped caramel chips reserved from ganache.

Sea Salt Caramel Ganache:

Coarsely chop 1 tablespoon caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally, or until desired spreading consistency.

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