Salted-Caramel Six-Layer Chocolate Cake

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.



From: Martha Stewart  

If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers wont hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting: It achieves its ideal spreading texture after standing for 30 minutes.
[post_ads_2]
  • Total Time Prep Servings Yield

Ingredients


For the Cake

[post_ads_2]

For the Caramel


For the Frosting

[post_ads_2]

Directions

1. 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 coarse 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.

2. 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.

3. 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.

4. 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.
[post_ads_2]
5. 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.

6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Cook's Notes

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.


More from Martha Stewart

COMMENTS

Recommended by dearJulius.com


Name

4th of July,4,Accessories,26,Anniversary Cake,10,Baby Shower Cake,17,Birthday Cake,100,Bread,1,Bundt Cake,14,Butter Cake,35,Cake,12,Cake Decorating,92,Cake Design,7,Carrot Cake,13,Celebration Cake,5,Ceremonial Cake,1,Cheesecakes,189,Chiffon Cake,3,Chocolate Cake,242,Choosing Cake,4,Cream Cake,12,Cupcake,240,Decorating,4,Father's Day Cake,1,Features,27,Fruitcake,16,Geometrical Cakes,1,Graduation Cake,2,Halloween Cake,2,Layer Cake,55,Making Cake,7,Marble Cake,3,Mug cake,10,Narwhal Cake,1,Pancake,12,Pastry,5,Potato Cake,1,Pound Cake,29,Pumkin,19,Pumpkin,15,Recipe,1039,Sheet Cake,10,Shortcake,4,Shower Cake,10,sp,1,Special Cake,458,Sponge Cake,6,Tips,6,Traditional Cake,5,Valentine's Day Cake,3,Wedding Cake,498,
ltr
item
Cake Magazine: Salted-Caramel Six-Layer Chocolate Cake
Salted-Caramel Six-Layer Chocolate Cake
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.
https://1.bp.blogspot.com/-iaDfkMSDybU/Wgl0smZH-JI/AAAAAAAAQJ4/Dv9kbifcma4_zuRrVgP3t_ZPMnSoePAeACLcBGAs/s1600/salted-caramel-chocolate-cake-mld107719_vert-1040x850.jpg
https://1.bp.blogspot.com/-iaDfkMSDybU/Wgl0smZH-JI/AAAAAAAAQJ4/Dv9kbifcma4_zuRrVgP3t_ZPMnSoePAeACLcBGAs/s72-c/salted-caramel-chocolate-cake-mld107719_vert-1040x850.jpg
Cake Magazine
http://cake.dearjulius.com/2017/11/salted-caramel-six-layer-chocolate-cake.html
http://cake.dearjulius.com/
http://cake.dearjulius.com/
http://cake.dearjulius.com/2017/11/salted-caramel-six-layer-chocolate-cake.html
true
5777251755995970718
UTF-8
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS CONTENT IS PREMIUM Please share to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy