six-layer salty caramel, chocolate cake
six-layer salty caramel, chocolate cake 5 June 2012
A dear family friend leaves this week for Haiti to fill a temp job (and fulfill a passion), assisting Haiti-bound mission teams. Last year she handed me a magazine with this cake recipe hoping that I would make it for her one day. At her going away party this past weekend, I surprised her with the tall, dark, salty caramel and chocolate cake.
The chocolate cake recipe is probably the simplest I've ever made AND it produced a moist and absolutely delicious cake with a perfect crumb.
However, cooking the caramel and stacking the layers were a bit of a pain. While the caramel is super sticky—trust me, you only have one chance to place each layer—the cake still decided to have a mind of its own as the layers kept shifting.
In the end, after much refrigeration and adjustments (and frustration), it came together beautifully. Cutting into the cake reveals the gooey and distinctly salty caramel sandwiched between six, rich chocolate layers.
Unfortunately, due to the work required, this recipe definitely lands on my "for special occasions only" list. Still, I think I've found my new go-to, super simple chocolate cake recipe.
P.S. My family friend's bon voyage has also allowed me to acquire her share of a local CSA that includes: an egg share, half of a vegetable share and a fruit share!
I'm SUPER excited and can't wait to start posting the recipes that will evolve from the stunningly fresh and aromatic goodies I receive each week in a new blog series, 'Tis the Season (cooking with seasonal, local food). Stay tuned!
{six-layer salty caramel, chocolate cake}
This cake defines what it means to be tall, dark and handsome with its six rich layers and salted caramel. Make sure you have a candy thermometer because cooking the caramel to the exact temperature is essential in creating the perfect, gooey texture for the caramel filling. A Martha Stewart recipe.
{yield: one 9-inch cake}
Chocolate Cake:
3 cups all-purpose flour
3 cups sugar
1 1/2 cups Dutch-process cocoa powder (I use Valrhona)
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons sea salt
4 large eggs
1 1/2 cups low-fat buttermilk
1 1/2 cups warm water
1/2 cup + 2 tablespoons vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350˚F. Butter three 9-inch round cake pans, dust with flour (tapping out excess) and set aside.
Sift flour, sugar, cocoa, baking soda, baking powder and 1 1/2 teaspoons sea salt into the bowl of a stand mixer. Beat on low speed until just combined.
Raise the speed to medium and add the remaining ingredients (eggs, buttermilk, water, oil and vanilla). Beat until smooth, about 1 minute.
Divide batter among pans and bake until cakes are set, begin to pull away from the side and a toothpick inserted comes out clean, about 32-35 minutes.
Let cakes cool in pans set on a wire rack for 15 minutes before turning cakes out onto racks. Let cool completely.
Salted Caramel:
4 cups sugar
1/4 cup light corn syrup
1/4 cup water
2 cups heavy cream
1 teaspoon sea salt
2 sticks unsalted butter
Combine sugar, corn syrup and water into a medium-large saucepan over high heat. Cook on high without stirring until mixture is a dark amber, about 14 minutes.
Remove from heat and carefully pour in cream (the mixture will spatter and rise up). Stir until smooth.
Return to heat, insert candy thermometer and cook until caramel reaches 238˚F (this may take a few minutes).
Carefully pour caramel into a medium bowl, stir in sea salt and let cool slightly, about 10 minutes.
Stir in butter, 1 tablespoon at a time (this is important or else the caramel will not emulsify, but will separate). Let cool completely.
Chocolate Frosting:
1/4 cup + 2 tablespoons Dutch-process cocoa powder
1/4 cup + 2 tablespoons water
2 sticks unsalted butter, room temperature
1/2 cup powdered sugar
sea salt
1 lb bittersweet chocolate, chopped, melted and cooled
Whisk cocoa powder with water until cocoa dissolves.
Beat butter, powdered sugar and a generous pinch of sea salt in the bowl of a stand mixer on medium speed until light and fluffy.
Gradually beat in melted chocolate and then the cocoa mixture until combined.
Let stand for 30 minutes before using.
To assemble:
Trip the tops of cakes (using a serrated knife) to create a level surfaces.
Cut each cake in half horizontally to form two layers—you should have six layers total.
Transfer one layer to a serving platter and spread 3/4 cup caramel over top (this was a bit tricky, just be patient!).
Top with another cake layer and repeat with remaining caramel and cake layers, leaving top uncovered. (This is where my problems arose. You may want to stick dowels or skewers in the cake after stacking all of the layers and wrap the sides tightly with plastic wrap before refrigerating so the cake layers cannot slide.)
Refrigerate to set, up to an hour.
Frost top and sides of cake in a swirling motion. Sprinkle with sea salt if desired.