Chocolate-Caramel Layer Cake
"Many chocolate-caramel cakes barely contain enough caramel flavor to merit the name. To ensure caramel flavor in each bite, we sandwich three layers of thick but spreadable caramel filling between layers of deep, dark, moist chocolate cake. For a not-too-sweet caramel that is spreadable but… read more..."
INGREDIENTS
•
Cake
•
1 1/2 cups (7 1/2 ounces) all-purpose flour
•
3/4 cup (2 1/4 ounces) unsweetened cocoa powder
•
1 1/2 cups (10 1/2 ounces) granulated sugar
•
1 1/4 teaspoons baking soda
•
3/4 teaspoon baking powder
•
3/4 teaspoon salt
•
3/4 cup buttermilk
•
1/2 cup water
•
1/4 cup vegetable oil
•
2 large eggs
•
1 teaspoon vanilla extract
•
Caramel Filling
•
1 1/4 cups (8 3/4 ounces) granulated sugar
•
1/4 cup light corn syrup
•
1/4 cup water
•
1 cup heavy cream
•
8 tablespoons unsalted butter, cut into 8 pieces
•
1 teaspoon vanilla extract
•
3/4 teaspoon salt
•
Frosting
•
16 tablespoons unsalted butter, softened
•
3/4 cup (3 ounces) confectioners' sugar
•
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
•
Pinch salt
•
1/2 cup light corn syrup
•
3/4 teaspoon vanilla extract
•
6 ounces bittersweet chocolate, melted and cooled
•
1/4—1/2 teaspoon coarse sea salt (optional)
Comments & Reviews
Just A Pinch Sweepstakes