CHOCOLATE-CARAMEL LAYER CAKE RECIPE - (3.7/5)
Provided by DreiFromBK
Number Of Ingredients 29
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.
SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting-it achieves its ideal spreading texture after standing for 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h20m
Yield Makes one 9-inch cake
Number Of Ingredients 22
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.
CRUNCHY CHOCOLATE CARAMEL LAYER CAKE
Sandwich layers of crisp chocolate pastry with an oozing chocolate-caramel sauce for a stunning-but-easy celebratory dessert.
Provided by Donna Hay
Categories HarperCollins Dessert Christmas Christmas Eve Chocolate Cake Pastry Butterscotch/Caramel Bake Winter Birthday Valentine's Day Holiday 2018
Yield 10-12 servings
Number Of Ingredients 13
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 LAYER CAKE
The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light of the moon, and save the caramel spiderweb and licorice spider for last.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 dozen squares
Number Of Ingredients 12
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.
CARAMEL BUTTERCREAM FOR CHOCOLATE CARAMEL LAYER CAKE
Use this recipe as the frosting and/or filling for a decadent chocolate dessert, such as our Chocolate Caramel Layer Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 5 cups
Number Of Ingredients 6
Steps:
- Make caramel: Pour 1/4 cup water into a medium heavy-bottom saucepan. Add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush 2 or 3 times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.
- Immediately remove from heat; carefully pour in cream (caramel will bubble vigorously). Stir caramel until smooth. Transfer to a bowl; let cool.
- Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
- Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.
- Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth.
CARAMEL CHOCOLATE CAKE
The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.
Nutrition Facts : Calories 506 calories, Fat 18g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 303mg sodium, Carbohydrate 82g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.
More about "chocolate caramel layer cake recipes"
CHOCOLATE-CARAMEL LAYER CAKE | AMERICA'S TEST KITCHEN …
From americastestkitchen.com
4.9/5 (10)Category Desserts or Baked Goods, Make Ahead, CakesServings 12
CHOCOLATE CARAMEL CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (11)Calories 625 per servingTotal Time 4 hrs
TRIPLE-LAYER CHOCOLATE-CARAMEL CAKE RECIPE - SOUTHERN …
From southernliving.com
CHOCOLATE FUDGE LAYER CAKE WITH CARAMEL BUTTERCREAM …
From myrecipes.com
CHOCOLATE-CARAMEL LAYER CAKE | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
4.9/5 (10)Category Desserts or Baked Goods, Make Ahead, CakesServings 12
CHOCOLATE CUSTARD CAKE | RECIPETIN EATS
From recipetineats.com
CHOCOLATE-CARAMEL LAYER CAKE | COOK'S ILLUSTRATED
From americastestkitchen.com
THE BEST CHOCOLATE BISCOFF CAKE | CAKE BY COURTNEY
From cakebycourtney.com
CHOCOLATE CARAMEL LAYER CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CLASSIC SOUTHERN CARAMEL CAKE RECIPE - HOUSE OF NASH EATS
From houseofnasheats.com
CHOCOLATE LAYER CAKE – CARAMEL KITCHEN
From caramelkitchen.com
CHOCOLATE-CARAMEL LAYER CAKE | COOK'S ILLUSTRATED
From americastestkitchen.com
KATHERINE SABBATH SHARES HOW TO MAKE (AND DECORATE) A VINTAGE …
From goodfood.com.au
CLASSIC CHOCOLATE LAYER CAKE WITH CARAMEL DRIZZLE | RECIPES
From hersheyland.com
10 BEST CHOCOLATE CARAMEL CAKE RECIPES | YUMMLY
From yummly.com
CHOCOLATE AND CARAMEL CAKE - HELLEME.COM
From helleme.com
SALTED CARAMEL CHOCOLATE LAYER CAKE - BIG GREEN HOUSE| SIMPLE …
From abiggreenhouse.com
CHOCOLATE CARAMEL CAKE RECIPE | SMARTY HAD A PARTY
From smartyhadaparty.com
TOP 43 SEVEN LAYER CARAMEL CAKE RECIPE RECIPES
From laurent490.dixiesewing.com
CHOCOLATE AND CARAMEL CAKE - THE COOKING COLLECTIVE
From thecookingcollective.com.au
BROWN SUGAR-CRANBERRY POUND CAKE WITH CARAMEL FROSTING RECIPE
From southernliving.com
CHOCOLATE MOUSSE CAKE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
You'll also love