Salted-Caramel Six-Layer Chocolate Cake

By Eat More Chocolate Team      

May 15, 2015

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Yes, you read that right: six decadent layers of salted caramel and chocolate. Dive in.

  • Prep: 45 mins
  • 45 mins

    45 mins

  • Yields: 12 pieces
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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.

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.

Assemble:

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.

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

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