Chocolate Chocolate Caramel Cake
A chocolate cake with chocolate ganache frosting and caramel middle
- Caramel Middle
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup heavy cream
- 3 tablespoons water
- 1/4 cup light corn syrup
- 1 cup sugar
- Chocolate Cake
- 3 oz fine quality semisweet chocolate
- 1-1/2 cups hot brewed coffee
- 3 cups sugar
- 2-1/2 cups all purpose flour
- 1-1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1-1/4 teaspoon salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1-1/2 cups well shaken buttermilk
- 3/4 teaspoon vanilla extract
- Ganache Frosting
- 1 lb fine quality semisweet chocolate
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick unsalted butter
- 1 cup heath bar bits for decoration
Prepare caramel per caramel cooking instructions (see recipe title "Salted Caramels" and omit the salt on top). When making the caramel, do not go above 240 degrees on the final heating or else the caramel will be too hard to cut through. When the caramel is ready to be poured and cool, pour into a circular cake pan that is slightly smaller than the cake pans for the cake. Place in freezer to cool and harden for handling purposes.
Next is the cake layers. Grease two 10" diameter x 2" high round pans and line bottoms with rounds of parchment paper, grease parchment paper too. Preheat oven to 300 degrees.
Finely chop chocolate and combine with hot coffee in a bowl. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
In a large bowl sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt. In another bowl beat eggs until slightly thickened and lemon colored. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, beating until well combined. Add sugar mixture and beat on medium speed until just combined. Divide batter between two greased cake pans and place in oven. Bake for about 1 hour or until tester inserted in center of cake comes out clean.
Cool layers in pans on racks until pans can be easily handled bare handed. Run a thin knife around edges and carefully remove cakes and place on racks to finish cooling to room temperature. Do not attempt to frost hot/warm or it will run and slump.
Next is the frosting. Finely chop chocolate. In a medium sauce pan bring cream, sugar, and corn syrup to a boil over medium low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable. Depending on chocolate used, it may be necessary to chill frosting to spreadable consistency.
When all three parts are ready to be assembled (caramel middle is frozen or fairly hard and can be handled without excess sticking, cake layers are completely cooled to room temperature, and frosting is chilled or cool enough to be spreadable like frosting out of the tub) the cake can be assembled. Place the bottom cake on a platter or other serving dish. Cut the top off of the bottom layer so that the surface is flat. Remove the caramel from the parchment paper and wipe of any excess oil. Place the caramel on the flattened cake surface. Place the second cake layer on top. Spread the frosting all around. Take the heath bits and throw them against the sides of the frosting so that they stick and sprinkle on top. Place in fridge until 1-2 hours before ready to serve. Allow to come up to room temperature before eating. Advice from experience, if it gets really cold (i.e. sat in fridge for a long time) the caramel may become hard, just get a really shape knife and cut through it and try not to break the dish underneath.