Description
This Caramel Cloud Cake is a light and airy dessert featuring layers of brown sugar chiffon cake, luscious caramel chocolate ganache, and a silky caramel whipped cream frosting. The cake is delicately sweet with rich caramel flavors, perfect for special occasions or whenever you crave a cloud-like treat.
Ingredients
Caramel Whipped Cream:
- ½ cup light brown sugar (100g)
- 3 cups heavy cream (720g), chilled and divided into 1 cup and 2 cups
- 1 tsp vanilla extract
- ¼ tsp salt
Brown Sugar Chiffon Cake:
- 5 large eggs, separated
- ½ cup light brown sugar (100g), divided into ¼ cup and ¼ cup
- ⅓ cup whole milk (80g)
- 3 tbsp vegetable oil (35g)
- 2 tsp vanilla extract
- ½ cup all-purpose flour (65g)
- ¼ cup cornstarch (40g)
- ¼ tsp salt
- ¼ tsp baking powder
Brown Sugar Simple Syrup:
- ⅓ cup light brown sugar (65g)
- ⅓ cup water (80g)
Chocolate Caramel Ganache:
- 100g milk caramel chocolate (or milk chocolate), chopped
- ½ cup heavy cream (120g)
Instructions
- Make the Caramel Whipped Cream: Spread the brown sugar on the bottom of a large saucepan over the lowest heat setting. Allow the sugar to melt slowly, gently stirring once it starts melting to ensure uniform melting. Continue stirring and heating for 3-5 minutes until the sugar is fully melted and smooth without lumps. Meanwhile, warm 1 cup of heavy cream. Remove the pan from heat and whisk in the warm cream vigorously to dissolve the caramel, reheating gently if it seizes. Let the mixture cool at room temperature for 15 minutes, then stir in the remaining 2 cups cold heavy cream, vanilla, and salt. Strain the mixture and refrigerate for at least 90 minutes until fully chilled. Whisk on medium speed until thick and spreadable, then keep refrigerated.
- Prepare the Brown Sugar Chiffon Cake Batter: Preheat the oven to 325°F (163°C) and line two 8-inch cake pans with parchment paper. Separate the eggs into whites and yolks. In one bowl, whisk the egg whites on medium speed until frothy, then gradually add ¼ cup brown sugar, whisking to stiff, glossy peaks. In another bowl, combine yolks with the remaining ¼ cup brown sugar, milk, vegetable oil, and vanilla extract. Sift in flour, cornstarch, baking powder, and salt, then gently whisk just until combined.
- Fold Meringue into Egg Yolk Mixture: Gently fold one-third of the meringue into the yolk mixture with light movements to avoid deflating it. Then fold the combined mixture back into the remaining meringue until just combined. The batter should be light and fluffy.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Place the cake pans in a larger sheet pan and pour about ½ inch of boiling water into the sheet pan for a water bath. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans.
- Make the Brown Sugar Simple Syrup: In a small saucepan, combine the brown sugar and water. Simmer on low heat until the sugar dissolves completely. Remove from heat and let cool.
- Prepare the Chocolate Caramel Ganache: Bring the heavy cream to a gentle simmer and pour over the chopped milk caramel chocolate in a bowl. Cover and let sit for 5 minutes, then gently stir until smooth and shiny. Refrigerate until cooled but still pourable.
- Assemble the Cake: Use a long serrated knife to slice each cake into two equal layers, creating four layers total. Place one layer on a cake stand or turntable, brush with brown sugar simple syrup, and spread a thick layer of caramel whipped cream. Create a shallow well in the cream and pour a layer of ganache inside, spreading gently to the edges. Repeat with remaining layers. Finish by covering the entire cake with caramel whipped cream, applying a thin crumb coat first if desired and chilling before a final frosting. Decorate with swirls of ganache. Chill until ready to serve.
Notes
- The slow melting of brown sugar for the caramel whipped cream is essential to prevent burning and achieve smooth caramel flavor.
- Folding the meringue gently preserves airiness, resulting in a light chiffon cake.
- Using a water bath during baking keeps the cake moist and tender.
- Ensure the ganache is cooled but still pourable to create clean layers without mixing into the whipped cream.
- The cake benefits from chilling between frosting layers to set the crumb coat and make decorating easier.
- Use high-quality caramel chocolate for the ganache to maximize flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
