1631. Chocolate Salted Caramel Cake

This is a project type of cake. In the sense that, be ready for a multi-step-multi-dish, and multi-day preparation. You also need a thermometer for the caramel, unless you use ready-made caramel. The result? A decadent six-layer chocolate cake with caramel filling and unctuous chocolate frosting. Just be sure to take the cake out of the refrigerator and bring to room temperature before serving. It is unfortunate that I didn't get a picture of the inside, but I am sure it won't disappoint.

Ingredients:

For the Cake:

3 cups flour

3 cups sugar

1 1/2 cups cocoa powder

1 Tbsp baking soda

1 1/2 tsp baking powder

Coarse salt

4 large eggs

1 1/2 cups buttermilk

1 1/2 cups warm water

2/3 cup oil

2 tsp vanilla 

For the Caramel:

4 cups sugar

1/4 cup light corn syrup

2 cups heavy cream

Coarse salt

200g cold butter, cut into tablespoons

For the Frosting:

1/3 cup cocoa powder

200g butter, room temperature

1/2 cup powdered sugar

Coarse salt

450g semisweet chocolate, chopped, melted, and cooled

Method:

Step 1

Preheat oven to 350F. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, 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, the warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

Step 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.

Step 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 238F, 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.

Step 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.

Step 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.

Step 6

Frost top and sides of cake in a swirling motion. Sprinkle with sea salt. Refrigerate overnight. Take out of the refrigerator and bring to room temperature before serving.

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