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 won't 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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h20m
Yield Makes one 9-inch cake
Number Of Ingredients 22
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Angie Haynes
[email protected]I'm saving this recipe for my next special occasion. It looks amazing!
Creaner Tyler
[email protected]This cake looks delicious, but I'm allergic to chocolate. :(
Clifford Sanders
[email protected]I'm not a fan of salted caramel, so I'm not sure I'll like this cake.
Sk Expert786
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler chocolate cake recipe next time.
HasaN GaminG FF
[email protected]I had some trouble getting the cake to bake evenly, but it still tasted good.
Twin Morine
[email protected]The cake was a bit dry, but the frosting was delicious.
TP Saqafat
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Joyena Jannat
[email protected]I followed the recipe exactly and my cake turned out perfect! I'm so happy with how it came out.
Esayas Desta
[email protected]This is the best chocolate cake I've ever had! The salted caramel frosting is out of this world.
Subhan Ayan
[email protected]This cake is so rich and decadent. The chocolate and caramel flavors are perfectly balanced. I especially love the salted caramel frosting. It's the perfect finishing touch.
sharavy Nsamba
[email protected]I'm not a huge baker, but I decided to give this recipe a try. I'm so glad I did! The cake turned out amazing. It was moist and flavorful, and the salted caramel frosting was the perfect touch.
Gaise Kabwe
[email protected]This cake is absolutely delicious! The combination of salted caramel and chocolate is divine. The cake is moist and fluffy, and the frosting is rich and creamy. I highly recommend this recipe!
Rijhan Mallik
[email protected]I made this cake for a friend's birthday and it was a huge hit! Everyone loved the rich chocolate flavor and the gooey caramel filling. It was definitely a labor of love, but totally worth it.
Alex Ucelo
[email protected]This cake is a showstopper! The salted caramel and chocolate flavors are a perfect combination, and the six layers make it extra special. I followed the recipe exactly and it turned out beautifully.