Salted-Caramel Six-Layer Chocolate Cake Recipe! #tipit by Vanessa Luft - Musely
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Salted-Caramel Six-Layer Chocolate Cake Recipe! #tipit

posted in Food & Drink > Recipes
04/10/2015
  • 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 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.

  • 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.

  • Original recipe can be found down bellow :)

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