This chocolate caramel cake is nothing short of amazing. It starts with a dark chocolate cake and is filled with caramel fudge, a caramel buttercream frosting, and is finally topped with a luscious chocolate ganache.
Author: Eva Bakes
2 and ¼cupsall-purpose flour
1 and ½teaspoonsbaking powder
¾cupunsweetened cocoa powder
1 and ¾cupgranulated sugar
8Tablespoons (1 stick)unsalted butterroom temperature
⅓cupvegetable oilI used canola
1cupmilkI used 1%
½cupcoffee or water
2 and ¼cupsbrown sugarpacked
1Tablespoon plus 1 and ½ teaspoonscorn syrup
12Tablespoons (1 and ½ sticks)unsalted butter
¾cupheavy whipping cream or heavy cream
1 and ½teaspoonsvanilla extract
¼cupfillingreserved from above
1recipeItalian buttercreamsee below
1 and ½cupsgranulated sugar
48Tablespoons (4 sticks)unsalted butterroom temperature
1 to 2teaspoonsvanilla extract
⅔cupsemi-sweet or bittersweet chocolatechopped
Bake the cake
Preheat your oven to 350°F. Generously grease or line two 8" round baking pans with parchment paper and set aside.
In the bowl of a stand mixer or in a large mixing bowl if using a handheld mixer, whisk together the flour, baking soda, baking powder, salt, cocoa powder and sugar.
Add the butter and mix on medium low speed for 1 minute. Add the oil and mix for another minute.
In a large measuring cup, mix together the milk and coffee (or water) with the vanilla. Gently pour this into your stand mixer and allow to mix for another 30 seconds or so.
Add the eggs, one by one, making sure each is fully incorporated into the batter before adding the next.
Evenly distribute the batter between your two baking pans and bake in your preheated oven for 35-38 minutes or until the top gently bounces back when you poke it with a finger.
Set the cakes aside to cool while you work on the next section.
Make the syrup
In a microwave-safe bowl or measuring cup (or in a small saucepan), heat up the sugar and water until the sugar dissolves. Stir in the rum if using and set aside to cool.
Once the cakes have cooled, slice each in half horizontally. Brush the syrup over the tops of each half of cake.
Make the filling
In a medium sized saucepan, heat up all of the filling ingredients over medium heat EXCEPT for the vanilla. Stir constantly until the sugar begins to melt. Then stop stirring and allow it to heat up on its own (do NOT stir). Allow the mixture to come to 238 degrees F (soft ball stage).
Turn off the stove, take the saucepan off the heat, and stir in the vanilla. Immediately pour ¼ of the filling into a small bowl or measuring cup and set aside for later.
Allow the remaining filling to set for about 8 minutes to cool slightly. Then pour this on top of 3 of the cake layers (leave the 4th layer untouched). It's OK if the filling spills over the sides. Set aside.
Make the frosting
In a small saucepan set over medium heat, mix together the water and sugar. Without stirring, allow it to reach 240°F (do NOT allow it go above 250°F).
While the sugar is boiling, add the milk to your reserved ¼ of filling. You may need to heat it up in the microwave to fully incorporate it. Mix well until it is pourable.
While the sugar is boiling, add the meringue powder, 1 cup of water, salt and ⅓ cup of granulated sugar into the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl if using a handheld mixer). Whisk on high speed. Your mixture will look foamy, then streaky, and eventually will become stiff.
Once your hot sugar syrup has reached 240°F, pour the warm milk filling into it and mix well.
Now pour the hot sugar syrup into the mixing bowl with the mixer still running. Try not to pour the sugar syrup onto the whisk or sides of the bowl or else it will harden. Keep mixing on medium to high speed until the mixture cools down to about 80°F. If needed, you can wrap the bowl in a larger bowl filled with ice to cool down frosting.
With the mixer still on medium to medium high speed, slowly add the butter, one piece at a time. It may start to curdle and look like it's breaking, but don't give up. The frosting will come back together after a few minutes of mixing. Add the vanilla and mix well.
Assemble the cake
Place one of the frosted layers on top of a cake plate or serving platter. Spread a layer of frosting on top. Add another cake layer and top with another layer of frosting. Add the third layer and repeat. Add the final layer of cake, flat side facing up so you have a flat surface to work with.
Using an offset spatula, frost the top and sides of the cake with the frosting. Refrigerate the cake while you make the ganache.
Make the ganache
Place the chocolate in a small bowl and set aside.
In a microwave-safe bowl or measuring cup, heat up the cream and corn syrup until almost boiling. Pour this over the top of the chocolate and allow it to sit for 1-2 minutes.
Vigorously mix the chocolate until it is smooth and shiny. Pour the ganache over the top of the cake, and allow some of it to run down the sides of the cake if desired.
Allow the ganache to set before slicing and serving.
Leftover cake should be covered and stored at room temperature or in the refrigerator and will last several days. Or, if you have extras, invite me over.Source: King Arthur Baking