Salted Caramel Six Layer Chocolate Cake

By jadair

Ingredients

• Caramel:
• Unsalted butter, room temperature for pans
• 3 cups all purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened Dutch-process cocoa powder
• 1 T baking soda
• 1 1/2 tsp baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups low fat buttermilk
• 1 1/2 cups warm water
• 1/2 cup plus 2 T safflower oil
• 2 tsp. pure vanilla extract
• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons
• Frosting:
• 1/4 cup plus 2 T dutch process cocoa powder
• 1/4 cup plus 2 T warm water
• 2 sticks unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• Coarse salt
• 1 lb semisweet chocolate, chopped, melted and cooled

Details

Servings 12

Preparation

Step 1

Preheat oven to 350 degrees. Butter three 9 inch round pans and dust with flour. Sift flour, sugar, cocoa, baking soda, baking powder and 1 1/2 tsp. coarse salt into the bowl of mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, warm water, oil and vanilla. Beat until smooth, about three minutes.

Divide batter among pans. Bake until cakes are set and a toothpick inserted comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn cakes on racks and cool completely.

Combine the granulated sugar, corn syrup and 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, stir until smooth. Return to heat and cook until a candy thermometer reaches 238 degrees, about two minutes. Pour caramel in medium bowl, stir in one tsp. coarse salt and let cool slightly, about 15 minutes. Stir in butter, 1 T at a time. Let cool completely.

Whisk together cocoa and warm water in bowl. 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.

Cut layers in half. Spread 3/4 caramel over top of first layer. Top with another layer and repeat. Refrigerate until set, about 1 hour.

Frost top and sides of cake in swirling motion. Sprinkle with sea salt - such as Maldon