Chocolate cake with salted caramel frosting

Cake and ganache are Sally’s Dark Chocolate Mousse Cake. Filling is Sally’s Salted Caramel Frosting. I also used store bought caramel sauce to bump up the caramel.

I really struggled with the frosting. At room temperature, it’s on the soft side. At fridge temps, it’s very hard. It was hard to spread and I couldn’t do an effective crumb coat, but probably my fault for not adding a little more heavy cream. At room temperature it just seemed too soft and I don’t know if it would have worked.

The ganache is wonky as all get out because of the poor crumb coat.

Cutting it was a challenge because of how hard the frosting is. If I make this frosting again, I would only use it on cupcakes or a single layer cake. I just wouldn’t feel safe structurally using it for a layer cake.

In future, I would make the chocolate mousse and add the caramel sauce to the layers. That would give solid structure and a good crumb coat along with the yummy caramel-ness.