Salted Caramel Six Layer Chocolate Cake Recipes

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SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE



Salted-Caramel Six-Layer Chocolate Cake image

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

Unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened Dutch-process cocoa powder
1 tablepoon baking soda
1 1/2 teaspoons baking powder
Coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
Coarse salt
2 sticks cold unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 sticks unsalted butter, room temperature
1/2 cup confectioners' sugar
Coarse salt
1 pound semisweet chocolate, chopped, melted, and cooled
Garnish: flaked sea salt, such as Maldon

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.

SALTED CHOCOLATE CAKE



Salted Chocolate Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 18

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus extra for the pans
1 1/2 cups unsweetened cocoa powder, plus extra for the pans
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
4 large eggs, beaten
1 cup sour cream
1 tablespoon instant espresso
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
3 cups confectioners' sugar
2/3 cup unsweetened cocoa powder
3 tablespoons heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/4 teaspoons flake salt

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the inside of two 9-inch round cake pans. Line the bottoms with parchment paper and butter that as well. Dust with cocoa powder, being sure to tap out the excess. Set aside.
  • Whisk together the cocoa, flour, granulated sugar, brown sugar, baking soda, baking powder and salt in a large bowl until there are no large lumps. Make a well in the center of the dry ingredients and add the eggs, melted butter, sour cream, instant espresso and 1 1/2 cups water. Slowly start to work everything together, adding the dry to the wet ingredients as you go until everything is combined and you have a smooth batter. Do not over mix. Divide evenly in the prepared cake pans and bake until a cake tester inserted in the center comes out clean, about 40 minutes. Allow to cool for 10 minutes in the pans. Unmold onto a wire rack and cool completely.
  • For the frosting: Beat the butter in a medium bowl on medium speed using a hand-held mixer until light and fluffy. Add the confectioners' sugar, cocoa powder, heavy cream, vanilla and kosher salt and continue to beat on medium speed until light, fluffy and creamy.
  • Place one layer of cake on a plate or cake stand. Spread one-quarter of the frosting on the cake evenly all the way to the sides using a small offset spatula. Place the other layer of cake on top and press gently. Spoon the remaining frosting on top and spread evenly, pushing the frosting over the edge and spreading it around the sides. Refrigerate for at least 30 minutes before serving. Sprinkle the top evenly with the flake salt to serve.

CHOCOLATE CAKE WITH SALTED CARAMEL AND WHITE CHOCOLATE BUTTERCREAM



Chocolate Cake with Salted Caramel and White Chocolate Buttercream image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 28

Chocolate Cake:
1 teaspoon apple cider vinegar
1 cup milk
3/4 cup granulated sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla
1 cup all-purpose flour
1/3 cup cocoa
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
Nonstick cooking spray
Coffee Simple Syrup, recipe follows
White Chocolate Buttercream, recipe follows
Caramel Sauce, recipe follows
3 cups granulated sugar
3 1/2 cups brewed coffee
1 tablespoon vanilla extract
1 1/3 pounds white chocolate chips
1 1/3 pounds granulated sugar
1/2 cup cornstarch
2 pounds (8 sticks) unsalted butter, at room temperature
1 teaspoon vanilla
1 cup light brown sugar
8 tablespoons (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

Steps:

  • Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes.
  • Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy.
  • Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps.
  • Grease three 6-inch cake pans with nonstick cooking spray. Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes
  • Let cool slightly, then remove the cakes from the pans. Cool the cakes in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate Buttercream.
  • Add the sugar to a small saucepan fitted with a lid. Pour in the coffee and stir. Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves. Turn off the heat. Cover immediately and let cool for 15 minutes.
  • Put the white chocolate chips in a metal bowl. Bring the granulated sugar and 3 cups water to a boil in a large saucepan. Reduce the heat. Mix the cornstarch with 1 cup of water in a small bowl to combine. Stir it into the sugar mixture. Bring to a boil. Pour the sugar mixture over the white chocolate. Stir by hand with a whisk to combine. As mixture cools, stir 2 more times over the next 40 minutes. Let cool to room temperature.
  • Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy.
  • Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat. Cook, stirring, until thickened.

6 LAYER CHOCOLATE CAKE



6 Layer Chocolate Cake image

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

unsalted butter, room temperature, for pans
3 cups all-purpose flour, plus more for pans
3 cups granulated sugar
1 1/2 cups unsweetened dutch cocoa
1 tablespoon baking soda
1 1/2 teaspoons baking powder
coarse salt
4 large eggs
1 1/2 cups low-fat buttermilk
1/2 cup plus 2 tablespoons safflower oil
2 teaspoons pure vanilla extract
4 cups granulated sugar
1/4 cup light corn syrup
2 cups heavy cream
coarse salt
1 cup cold unsalted butter, cut into tablespoons
1/4 cup plus 2 tablespoons Dutch-processed cocoa powder
1 cup unsalted butter, room temperature
1/2 cup confectioners' sugar
coarse salt
1 lb semisweet chocolate, chopped, melted, and cooled

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

EXTRA DARK CHOCOLATE CAKE WITH SALTED CARAMEL SAUCE



Extra Dark Chocolate Cake with Salted Caramel Sauce image

This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!

Provided by Ann Masterson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h30m

Yield 15

Number Of Ingredients 17

1 ¼ cups unsweetened cocoa powder
¼ cup semisweet chocolate chips
2 cups boiling hot coffee
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 ¼ cups white sugar
½ cup butter, softened
½ cup vegetable oil
4 eggs
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon salt
⅓ cup half-and-half
1 tablespoon powdered sugar, or as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  • Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool.
  • Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl.
  • Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes.
  • Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool.
  • Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.

Nutrition Facts : Calories 429 calories, Carbohydrate 67.6 g, Cholesterol 61.9 mg, Fat 17.3 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 6.7 g, Sodium 481.8 mg, Sugar 45.7 g

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Martha Stewart's Vegetables: Inspired Recipes and Tips for Choosing, Cooking, and Enjoying the Freshest Seasonal Flavors: A Cookbook. $29.50. Martha Stewart Dual-Tone 3-Piece Nesting Bowl Set. $60.00. Martha Stewart 4-Piece Glass Nesting Bowl Set. $60.00. Martha Stewart Kitchen Prep Cutting Boards, Set of 3. $45.00 . Martha Stewart Stainless Steel Mesh …
From martha.com


SALTED CARAMEL-CHOCOLATE PUDDING CAKE RECIPE - SERIOUS EATS
2019-04-17 In large bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together brown sugar, egg yolks, and vanilla until combined. Whisk in milk and caramel-brown butter mixture. Slowly whisk wet mixture into dry mixture, mixing only until combined. With rubber spatula, scrape batter into prepared pan.
From seriouseats.com


SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE RECIPE
Apr 14, 2020 - This stunning six-layer cake oozes delicious salted caramel that complements the chocolate cake. Apr 14, 2020 - This stunning six-layer cake oozes delicious salted caramel that complements the chocolate cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


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