Six Layer Chocolate and Salted Caramel Cake
Oh. My. Gosh. Wait till you see this thing!! This Salted Caramel Six Layer Chocolate Cake is huge and extremely impressive. Again from my favourite bake Martha Stewart.
Ingredients
For the Cake
- Unsalted butter, room temperature, for pans
- 3 cups all-purpose flour, plus more for pans
- 3 cups granulated sugar
- 1 1/2 cups unsweetened Dutch-process cocoa powder
- 1 tablepoon baking soda
- 1 1/2 teaspoons baking powder
- Coarse salt
- 4 large eggs
- 1 1/2 cups low-fat buttermilk
- 1/2 cup plus 2 tablespoons safflower oil
- 2 teaspoons pure vanilla extract
For the Caramel
- 4 cups granulated sugar
- 1/4 cup light corn syrup
- 2 cups heavy cream
- Coarse salt
- 2 sticks cold unsalted butter, cut into tablespoons
For the Frosting
- 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
- 2 sticks unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- Coarse salt
- 1 pound semisweet chocolate, chopped, melted, and cooled
- Garnish: flaked sea salt, such as Maldon
Directions
-
Preheat oven to 350 degrees. Make the cake: Butter three
9-inch round cake pans, and dust with flour, tapping out excess. Sift
flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2
teaspoons course salt into the bowl of a mixer. Beat on low speed until
just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2
cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
-
Divide batter among pans. Bake until cakes are set and a
toothpick inserted into the center of each comes out clean, about 35
minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out
cakes onto racks, and let cool completely.
-
Make the caramel: Combine granulated sugar, corn syrup, and
1/4 cup water in a medium saucepan over high heat. Cook, without
stirring, until mixture is dark amber, about 14 minutes. Remove from
heat, and carefully pour in cream (mixture will spatter); stir until
smooth. Return to heat, and cook until a candy thermometer reaches 238
degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1
teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in
butter, 1 tablespoon at a time. Let cool completely.
-
Meanwhile, make the frosting: Whisk together cocoa and 1/4
cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat
butter, confectioners' sugar, and a generous pinch of coarse salt in a
clean bowl with a mixer on medium speed until pale and fluffy. Gradually
beat in melted chocolate and then cocoa mixture until combined. Let
stand for 30 minutes before using.
-
Trim tops of cakes using a serrated knife to create a level
surface. Cut each in half horizontally to form 2 layers. Transfer 1
layer to a serving platter, and spread 3/4 cup caramel over top. Top
with another cake layer, and repeat with remaining caramel and cake
layers, leaving top uncovered. Refrigerate until set, about 1 hour.
-
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
Cook's Note
To make this cake ahead of time: The caramel can be
refrigerated for up to 3 days; bring to room temperature before using.
Cake layers can be refrigerated for up to 3 days (they actually taste
better when refrigerated and have a better texture for stacking). When
finished, the frosted cake can be refrigerated for up to 3 days.
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