Salted Caramel Cake Bites: Chocolate Coated Dessert
Many cooks overheat the chocolate when making salted caramel cake bites. This causes spotting or a matte finish on the shell. High temperatures break the emulsion, leaving the exterior dull instead of glossy.
These treats are small spheres of crumbled cake mixed with a thick caramel sauce. They combine the sweetness of brown sugar and heavy cream with a sharp hit of sea salt. A coating of 70% cocoa dark chocolate adds a bitter contrast to the buttery center.
Control the heat during the coating process to ensure a smooth finish. Use a low, steady heat when melting the dark chocolate chips. This maintains the shine and prevents the chocolate from seizing before you dip each ball.
Salted Caramel Cake Bites: Chocolate Coated Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Bake the cake
Preheat your oven to 350°F (177°C). Butter an 8x8-inch (20 cm) baking pan and line it with parchment paper so you can lift the cake out easily. Whisk the flour, baking powder, and salt together in a medium bowl.
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Mix the batter
Cream the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the eggs, egg yolk, and vanilla extract. Fold in the dry ingredients and milk alternately, starting and ending with the flour, to keep the batter smooth.
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Cook and cool
Pour the batter into the pan and bake for 25 minutes. A toothpick inserted in the center should come out clean to ensure it is fully set. Let the cake rest in the pan for 10 minutes before moving it to a rack to cool completely.
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Prepare cake crumbs
Crumble the cooled cake into 2 cups of coarse crumbs using your hands or a fork. Fold in the salted almonds if you want extra crunch. This creates the base that will hold the caramel.
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Make the caramel
Melt butter over medium heat in a saucepan, then stir in brown sugar, heavy cream, sea salt, and apple juice. Stir for 3 to 4 minutes until the sugar dissolves and the sauce thickens. Do not overcook the sauce or it will become too hard.
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Form the balls
Stir the cake crumbs into the caramel sauce until evenly coated. Chill the mixture in the refrigerator for 30 minutes to make it firm enough to handle. Roll the mixture into 18 uniform balls and refrigerate for another 20 minutes.
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Freeze the bites
Place the set balls in the freezer for 10 minutes. This step ensures the bites stay firm when they hit the warm chocolate, preventing them from melting or losing their shape.
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Coat in chocolate
Melt the dark chocolate chips in a microwave or double-boiler, swirling every 30 seconds. Dip each bite into the chocolate and let the excess drip off for a clean finish. Sprinkle sea salt on top and refrigerate for 10 minutes until set.
Watch your chocolate while melting. If it reaches too high a temperature, you will see spotting or a matte finish on the bites. Use a low, steady heat and stir frequently to keep the chocolate glossy and smooth.
What goes wrong and why
Chocolate spotting or a matte finish occurs when you overheat the chocolate. High temperatures break the emulsion and ruin the gloss. Watch for the chocolate becoming thick or grainy in the microwave. Use a low, steady heat and swirl every 30 seconds to keep the coating smooth and shiny.
What to serve with it
Serve these bites with fresh berries or a small bowl of vanilla ice cream for a larger dessert. You can also place them on a slate board with crushed sea salt. For guests, provide a small ramekin of extra caramel sauce on the side for drizzling over the chocolate.
Storing and reheating
Store these bites in the refrigerator for up to 5 days to maintain freshness. You can keep them at room temperature, covered, for 2 days. For long term storage, wrap them individually in parchment and freeze in a zip-top bag for 3 months. Thaw in the refrigerator for 2 hours.
Nutrition per serving
- Calories
- 310
- Protein
- 4.2 g
- Carbs
- 32.5 g
- Fat
- 18.1 g
- Fiber
- 1.8 g
- Sugar
- 24.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can you give me a recipe for salted caramel cake filling?
Combine melted butter, brown sugar, heavy cream, sea salt, and apple juice. Stir over medium heat for 3 to 4 minutes until the sugar dissolves. Fold in crumbled cake to create a thick filling that firms up after 30 minutes in the refrigerator.
Can I make caramel cake using a box of cake mix?
Yes, you can use a box mix to replace the cake base. Follow the package instructions for baking, then crumble the cooled cake into the caramel sauce as directed. This saves time during the preparation phase while providing a consistent crumb.
How to make salted caramel cake pop?
Mix crumbled cake with a homemade caramel sauce and chill the mixture until firm. Roll the mixture into uniform balls using your palms. Dip the chilled balls into melted dark chocolate and refrigerate for 10 minutes until the coating sets completely.
