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.
6 LAYER CHOCOLATE CAKE
Make and share this 6 Layer Chocolate Cake recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 21
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 course 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.
Nutrition Facts : Calories 2025, Fat 117.2, SaturatedFat 64.9, Cholesterol 298.4, Sodium 677.5, Carbohydrate 258.8, Fiber 17, Sugar 188.3, Protein 22.3
SIX-LAYER CHOCOLATE CAKE
When it comes to all-American desserts, this towering chocolate cake takes, well, the cake. For best effect, set the whole cake on the table, and slice it in front of your guests.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-inch cake
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Cut three 9-inch rounds of parchment paper to line the bottoms of three 9-by-2-inch round cake pans. Coat pans with cooking spray. Line with parchment rounds; coat parchment with cooking spray. Flour pans, tapping out excess; set aside.
- Sift flour, baking powder, and salt together into a bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in creme fraiche and vanilla. Add flour mixture and eggs in alternating additions; mix well, scraping down sides of bowl as necessary, until batter is smooth.
- Reduce speed to low. Pour in melted chocolate in a slow, steady stream; mix until combined. Remove bowl from mixer; scrape down sides (batter will be thick). Stir by hand until well combined.
- Divide batter among pans, smoothing tops with an offset spatula. Bake until a cake tester inserted into centers comes out with moist crumbs, 35 to 40 minutes.
- Let cakes cool in pans on wire racks 30 minutes. Unmold cakes; peel off parchment. Let cakes cool completely.
- Trim tops of cakes with a long serrated knife to make the surfaces level. Using a ruler to measure halfway up sides of 1 cake, insert toothpicks around cake?s middle at 3-inch intervals to mark 2 equal layers. Rest serrated knife on the toothpicks; halve cake horizontally using a sawing motion. Carefully slide top cake half onto a cardboard cake round or a plate. Repeat with remaining 2 cakes.
- Put 1 bottom cake half on a cake plate. Using a small offset spatula, spread 3/4 cup frosting on top. Carefully set top cake half back in place. Spread 3/4 cup frosting on top. Repeat, stacking remaining 4 cake halves on top and spreading 3/4 cup frosting between each. (Do not frost top of last layer.)
- Spread top and sides of cake with 2 cups frosting in a thin smooth layer. Refrigerate 30 minutes.
- Spread remaining frosting over top and sides; apply with the offset spatula using an S motion to create a textured appearance.
WHITE CHOCOLATE LAYER CAKE WITH RASPBERRY FILLING
This is an impressive cake that tastes good all by itself even without the raspberry filling. I made it for my mother-in-law for Mother's Day and she was guarding it so everyone wouldn't eat it all! Store in the refrigerator.
Provided by jenshira
Categories Chocolate Cake
Time 2h20m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Take two 9-inch round baking pans and either line bottoms with parchment paper to prevent sticking or take a shortening stick and grease the pans, then sprinkle with flour.
- Pour milk over chopped white chocolate in a microwave-safe bowl; microwave in 30-second intervals until smooth.
- Combine flour, baking soda, salt, and baking powder in a small bowl.
- Beat white sugar and butter together in a large mixing bowl until light and fluffy. Gradually blend in melted chocolate mixture and vanilla extract. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream. Pour evenly into the prepared cake pans.
- Bake in the preheated oven until a wooden toothpick inserted into the center comes out clean, 30 to 35 minutes; make sure you don't overbake. Cool for 15 minutes; remove cakes from pans. Cool completely in the freezer for about 30 minutes to make them easier to cut the layers.
- Combine heavy cream, raspberries, and sugar for filling in a small mixing bowl; beat until stiff peaks form. Refrigerate until ready to use.
- Beat cream cheese and butter for frosting in a large mixing bowl on medium speed until well blended. Add melted chocolate and vanilla; mix well. Add powdered sugar gradually, beating until light and fluffy after each addition.
- Split cake layers horizontally in half. Place 1 layer on a cake plate and spread 1/3 of the raspberry filling over top. Repeat with two more layers and remaining filling. Top with last layer and frost cake with cream cheese frosting.
Nutrition Facts : Calories 776.5 calories, Carbohydrate 80.5 g, Cholesterol 169.3 mg, Fat 47.5 g, Fiber 1.2 g, Protein 9.5 g, SaturatedFat 28.9 g, Sodium 325.4 mg, Sugar 61.8 g
SIX-LAYER COCONUT CAKE WITH LEMON FILLING
I found this recipe when going through my grandmother's old files. It was originally made with an orange filling, but using lemon pudding in the filling makes it easier to prepare. It is simply the best. -Angela Leinenbach, Mechanicsvlle, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 14 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, whisk milk, pudding mix and zest 2 minutes. Cover and refrigerate at least 1 hour., Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. With clean beaters, beat egg whites on high speed until stiff peaks form; gently fold into batter., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large heavy saucepan, combine sugar, egg whites, water, salt and cream of tartar over low heat or in a double boiler over simmering water. With a portable mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12 minutes., Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes., Using a long serrated knife, cut each cake horizontally in half. Place one cake layer on a serving plate; spread with 3/4 cup filling to within 1-inch of edge. Repeat four more times. Top with remaining cake layer. Frost top and sides of cake. Sprinkle top with coconut; gently press coconut into frosting on sides of cake. Store in the refrigerator.
Nutrition Facts :
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