Just discovered this article I wrote years ago about Fabio Viviani and Fabio’s 30-Minute Italian (St. Martin’s Press), which was new at the time, on the website “We the Italians.”
Fabio, best known for his participation in Bravo’s Top Chef seasons 5 and 8 – earning the “Fan Favorite” title -both his on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country.
A recurring guest on national television shows such as Good Morning America, The Rachael Ray Show, and numerous Food Network Shows, such as Cutthroat Kitchen: All-Star Tournament, which he won, off-screen Fabio is a regular headliner at global food events, and he has authored four successful cookbooks: Café Firenze Cookbook, New York Times Best-Seller Fabio’s Italian Kitchen, and Fabio’s American Home Kitchen.
Fabio’s online presence draws millions of viewers yearly with his own cooking show, Fabio’s Kitchen, now in Season 5.
The following recipe is from FABIO’S 30-MINUTE ITALIAN by Fabio Viviani. Copyright © 2017 by the author and reprinted with permission of St. Martin’s Press, LLC.
Salted Caramel Chocolate Cake
“If hot fudge wanted to be a cake, this would be it,” writes Fabio in the introduction to this recipe which is both sinfully delicious and sinfully easy to make. “Yes, it’s a classic sponge cake, but a classic that is rich and chocolaty with hints of cinnamon, rum and espresso that bring home the indulgent chocolaty-ness of it all. I sometimes call this Butterscotch Chocolate Cake because after it’s baked it’s drizzled with a thick caramel sauce that’s lightly salted. Sinful.”
For the cake:
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons baking powder 2 teaspoons baking soda
- ¾ cup cocoa powder 2 cups sugar
- 2 cups flour
- ½ cup buttermilk
- ½ cup heavy cream
- ½ cup canola oil 2 eggs
- 1 teaspoon vanilla, extracted from pod
- 2 teaspoons rum 1 cup hot water
- 2 teaspoons instant espresso powder
For the caramel:
- Splash of vanilla extract
- 1 teaspoon fleur de sel
- ¼ cup butter
- ½ cup heavy cream, plus 2 tablespoons
- 1 cup sugar
Preheat oven to 350°F. Grease and flour two 8-inch round baking pans. Set aside.
In a large stand mixer, combine the cinnamon, nutmeg, salt, baking powder, baking soda, cocoa powder, sugar and flour. Once combined, add buttermilk, heavy cream, oil, eggs, vanilla and rum; mix until smooth. Stir together the hot water and espresso powder. Pour slowly into the cake batter and stir until completely incorporated.
Pour the batter into the prepared cake pans. Bake for about 25 to 30 minutes, until baked through and a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool down completely.
While cakes are cooking, combine the vanilla extract, fleur de sel, butter, ½ cup of heavy cream and sugar in a sauce pot. Bring to a boil and simmer for 5–6 minutes. Cook until caramel in color, then add the final 2 tablespoons of heavy cream. Stir for 20 seconds and let cool before glazing cake.
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