Salted-Caramel Six-Layer Chocolate Cake

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.

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• 3 hours 20 mins 45 mins 12 Makes one 9-inch cake
• Total Time Prep Servings Yield

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

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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

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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.
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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.

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