The main purpose of a chocolate molasses cake is to have a delicious, rich and dark chocolate cake with a thin layer of salted caramel butter, which is made from melted salted caramel. A simple yet tasty chocolate cake with a rich, salty, caramelized topping.
This is a chocolate molasses cake with salted caramel butter, which is a combination of chocolate and caramel. It is not just a simple chocolate cake but it has the added bonus of being salty and sweet. This kind of combination gives it a unique taste that makes it more appealing to the consumer.
So Martha calls this cake ‘chocolate spice’ cake, but I think it should be called ‘chocolate molasses’ cake. There is a whole 2/3 of a cup of molasses! It tastes amazing, I love it, but it’s not a spice cake. It’s a molasses cake.
No process shots this time, I would say sorry, but I was just so tired; you are lucky I even made the cake! I now kinda wish I would have taken process shots once I typed that statement, but ‘it’s ok’ I have to tell myself, I make cakes ALL the time.
I have found that ramekins are the perfect size for an individual mini cake. Just bigger than a normal cupcake, but that finished look of a proper cake. Do you love my new little orange Le Creuset ramekins? Upon first seeing them, I thought, ‘Orange??’ normally not a color I would go for.
But after further examination, I kinda was in love with them for some reason. The orange began to remind me of an old country kitchen. Now I am completely obsessed. I wish I could go off to some rural old town and find all my old baking and kitchen utilities.
I never end up liking the stuff I buy that is new, as compared to the used items. All the new things just look too perfect, but it keeps being hard to find old country kitchen items in the Bay Area.
Ok, so you all saw Hannah’s Honey & Jam Terrain photo post, right? I want to go to Terrain so much more now, and I was already looking at their website daily just for inspiration, but Hannah captured it so perfectly.
Her photos are like my bible. They all have this soft coffee-colored hue to them and look so lush; I want to be able to handle post-processing as she does. Bah! Give me lessons!
- 5 tbsp (71g) butter, softened
- 1/4 cup (29g) cocoa powder
- 1 tsp baking soda
- 2/3 cup (155ml) boiling water
- 1 1/4 cups (156g) flour
- 1/4 tsp salt
- 1 tsp ginger
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup (100g) brown sugar
- 1 egg
- 2/3 cup (226g) molasses
- 1/4 cup (50g) sugar
- 2 tbsp water
- 1/4 cup (59ml) heavy cream
- 1 tsp vanilla
- 12 tbsp (170g) butter, softened
- 1 tsp sea salt
- 1 cup (125g)powdered sugar
Oven 350. Butter & flour two 8-inch cake pans. Stir the baking soda into the boiling water. Set aside. Sift together flour, cocoa, salt, ginger, cinnamon & nutmeg.
In a separate bowl, cream butter & sugar. Beat in egg, then molasses & baking soda/water. Gradually mix in flour mixture. Divide evenly between pans. Bake for 20-30 minutes until the center springs back to the touch. Let cool completely.
Stir sugar & water together in a small saucepan. Bring to a boil over medium/high heat. Do not stir; let boil for 6-7 minutes until it turns a dark amber color.
Remove from heat & slowly stir in cream & vanilla. Let sit for around 25 minutes until cool to the touch. In a separate bowl, beat butter, salt & powdered sugar. Slowly pour in the caramel. Beat until thoroughly mixed, then chill for 30 minutes until set.
Assemble your cake in your desired style, then serve.