Sooooo... when Mr. Hawthorne and I were watching ATK the other day, he saw a recipe for Chocolate Caramel Layer Cake and pronounced, "I WANT that cake for my birthday."
Consider it done.
This is a 4-layer cake with caramel filling between the layers and a glorious chocolate frosting. It is decadent.
Whenever I'm baking anything or doing a stir fry, I have my mise-en-place. Have all ingredients out there and measured so you don't have to run around looking for stuff. Trust me. It makes life easier.
For the cake:
1 1/2 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
3/4 cup buttermilk
1/2 cup water
1/4 cup vegetable oil
1 tsp vanilla
Heat oven to 325°. Butter two 9-inch cake pans, line with parchment paper, butter the parchment, and coat with cocoa. Whenever I'm baking chocolate cakes, instead of buttering and flouring the pan, I butter and cocoa powder my 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 another bowl. Whisk buttermilk mixture into flour mixture until smooth better forms. Divide batter evenly between prepared pans and smooth tops with rubber spatula.
Bake until toothpick inserted in center comes out clean. 22 minutes for me, 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.
Action shot! Sifty sifty.
I always tap the pans a few times to get the air bubbles out.
Cakes came out perfectly even.
Flip over on racks and remove parchment. Let cool 2 hours.
Let's go on to the chocolate icing.
2 stick unsalted butter, softened
3/4 cup powdered sugar
1/2 cup unsweetened cocoa powder
pinch kosher salt
1/2 cup light corn syrup
1 tsp vanilla
6 ounces bittersweet chocolate, melted and cooled
Process butter, sugar, cocoa, and salt in food processor until smooth, scraping down sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5-10 seconds. Scrape down sides of bowl, then add chocolate and pulse until smooth and creamy.
Beautifully creamy chocolate icing.
Had to stop and shoot pictures of Junior trying to relax.
He's got it rough. (ruff??)
Now, the caramel.
1 1/4 cups sugar
1/4 cup light corn syrup
1/4 cup water
1 cup heavy cream
1 stick unsalted butter, cut into 8 pieces
1 tsp vanilla extract
3/4 tsp kosher salt
Lightly butter 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, 8-10 minutes. Reduce heat to low and continue to cook, swirling saucepan occasionally, until dark amber, about 5 more minutes. Caramel should register between 375° and 380°.
Remove from heat and carefully stir in cream, butter, vanilla, and salt. Return saucepan to medium heat and cook, stirring frequently, until smooth and caramel reaches 240° to 245°, about 5 minutes. Transfer caramel to prepared pan and let cool until just warm to touch, 100° to105°.
Don't stir. Let sugar melt.
I swirled to keep the temperature even.
Temperature and color are right.
Add in rest of ingredients. It will bubble and sputter.
Keep on stirring.
The nice thing about the caramel filling is it's soft enough to spread on the cake layers, but not so fluid that it soaks into the cake or drips down the sides.
With a serrated knife, halve each cake. Using a large spatula, transfer caramel evenly to
3 of the layers, leaving 1/2-inch border around edge. Line edges of cake platter with 4 strips of parchment to keep the platter clean. Place a caramel-covered cake layer on platter. Top with next two caramel-covered layers. Top with final layer. Spread frosting evenly over sides and top of cake. Let stand at room temperature for at least 5 hours before serving.