Chocolate Caramel Layer Cake Recipe 375

SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE

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.

CHOCOLATE-CARAMEL LAYER CAKE RECIPE - (3.7/5)

Steps:

• Serves 12 Baking spray that contains flour can be used to grease and flour the pans. Both natural and Dutch-processed cocoa will work in this recipe. When taking the temperature of the caramel in steps 3 and 4, remove the pot from the heat and tilt the pan to one side. Use your thermometer to stir the caramel back and forth to equalize hot and cool spots and make sure you are getting an accurate reading. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Sift flour and cocoa into large bowl. Whisk in sugar, baking soda, baking powder, and salt. Whisk buttermilk, water, oil, eggs, and vanilla together in second bowl. Whisk buttermilk mixture into flour mixture until smooth batter forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula. Bake until toothpick inserted in center comes out clean, 22 to 28 minutes, switching and rotating pans halfway through baking. Let cakes cool in pans on wire rack for 15 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, at least 2 hours. FOR THE CARAMEL FILLING: Lightly grease 8-inch square baking pan. Combine sugar, corn syrup, and water in medium saucepan. Bring to boil over medium-high heat and cook, without stirring, until mixture is amber colored, 8 to 10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, 2 to 5 minutes longer. (Caramel will register between 375 and 380 degrees.) Off heat, carefully stir in cream, butter, vanilla, and salt (mixture will bubble and steam). Return saucepan to medium heat and cook, stirring frequently, until smooth and caramel reaches 240 to 245 degrees, 3 to 5 minutes. Carefully transfer caramel to prepared pan and let cool until just warm to touch (100 to 105 degrees), 20 to 30 minutes. FOR THE FROSTING: Process butter, sugar, cocoa, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. (Frosting can be made 3 hours in advance. For longer storage, cover and refrigerate frosting. Let stand at room temperature for 1 hour before using.) Using long serrated knife, score 1 horizontal line around sides of each cake layer; then, following scored lines, cut each layer into 2 even layers. 7. Using rubber spatula or large spoon, transfer 1/3 of caramel to center of 1 cake layer and use small offset spatula to spread over surface, leaving 1/2-inch border around edge. Repeat with remaining caramel and 2 of remaining cake layers. (Three of your cake layers should be topped with caramel.) Line edges of cake platter with 4 strips of parchment to keep platter clean. Place 1 caramel-covered cake layer on platter. Top with second caramel-covered layer. Repeat with third caramel-covered layer and top with final layer. Spread frosting evenly over sides and top of cake. Carefully remove parchment strips. Let cake stand for at least 1 hour. (Cake can be made 2 days in advance and refrigerated. Let stand at room temperature for at least 5 hours before serving.) Sprinkle with coarse sea salt, if using. Cut and serve.

CRUNCHY CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper. Place the flour, cocoa and sugar in a food processor and pulse to combine. Add the butter, water, egg and extra yolks and process until a smooth dough forms. Turn out the dough and bring it together on a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a very thin rectangle and trim to 10cm x 35cm. Prick each layer all over with a fork and place on the trays. Bake for 8-10 minutes or until just crisp. Transfer to wire racks and allow to cool at room temperature until crisp.
• To make the chocolate caramel filling, place the sugar and water in a medium saucepan (see note) over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 8-10 minutes or until deep golden in colour. Remove from the heat and, working quickly, add the cream in a thin steady stream. Add the butter, return to the heat and cook, stirring, until well combined. Place the chocolate in a heatproof bowl, pour the caramel mixture over and stir until melted and smooth. Refrigerate until just cold, whisking occasionally. Once cooled, whisk for 1-2 minutes or until creamy and smooth.
• To assemble, place 1 of the pastry layers on a cake stand or plate. Spread evenly with 1/3 cup (80ml) of the chocolate caramel filling. Repeat with the remaining pastry and filling, finishing with a pastry layer. Refrigerate the cake for 1-2 hours or until set. Slice to serve.

CHOCOLATE CARAMEL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
• Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
• Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
• Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
• Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
• Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
• Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
• Whisk chocolate mixture again; add to batter. Beat until smooth.
• Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
• Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.