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 the ideal spreading texture after standing for 30 minutes.

The cake recipe calls for "unsweetened Dutch-process cocoa powder," while the frosting calls for "Dutch-process cocoa powder." We used unsweetened for both and loved how our cake turned out.

Some readers have noted having problems at the caramel stage, finding that 14 minutes is too long and that their caramel burned. As early as 10 minutes into the process, if the caramel is starting to look dark amber, pull it off and proceed with the next step.

We recommend using a large pot for the caramel, as it may foam up.

You may have some extra caramel leftover, as well. You can place this in a jar for another purpose and store it in the refrigerator.

A few readers have noted that their cakes turned out lopsided. This is likely because not enough cake has been trimmed off at the point that the recipe says to "Trim tops of cakes using a serrated knife to create a level surface." You want to trim the cakes so that they are uniformly flat on the top. (Dip those cake pieces in that extra caramel!)

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Comments

  1. My family would love this cake. I'm going to have to try this.

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  2. Dutch Process Cocoa and Unsweetened Dutch Process Cocoa are the same thing !!! All Cocoa is unsweetened !!! The difference is Natural Cocoa and Dutch Process ... which has been treated (alkaline) a darker cocoa.

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  3. Husband said he can not wait to bake this one thanks again much loved food Luvs xx

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