Dark Chocolate Caramel Layer Cake

Dark Chocolate Layer Cake
3/4 c. + 2 Tbsp. (112g) flour
1 c. (201g) sugar
6 Tbsp. (30g) dark cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. (4oz) buttermilk
1/4 c. (2oz) vegetable oil
1 egg
1 tsp. vanilla
1/2 c. (4oz) brewed hot coffee

Preheat oven to 350 degrees.  Line the bottoms of three 6" round cake pans with parchment paper, and then lightly spray the parchment and sides of the pans with nonstick spray.

In a large bowl, whisk together all dry ingredients.  Set aside.  In a separate medium bowl, whisk together the buttermilk, oil, egg, and vanilla.  Slowly add the wet ingredients to the dry ingredients, and beat until combined.  Slowly mix in the hot coffee; the batter will be very thin.

Distribute batter between the three pans (approx 235g batter in each).  Bake for 22-25 minutes, until cakes pass the toothpick test.  (Meanwhile, make the caramel sauce.)  Cool in pans for 10 minutes and then turn out onto cooling rack.  Poke holes into warm cake layers with a chopstick or similar.  Pour 2-4 Tbsp. warm caramel sauce over each layer, smoothing to the edges and filling holes.  Allow cake layers to finish cooling on rack, then refrigerate until ready to frost.


Caramel Sauce
1/2 c. (100g) sugar
1/2 c. (4oz) heavy cream
1/4 tsp. sea salt
1 tsp. vanilla
1/2 Tbsp. unsalted butter

Measure out the heavy cream in a liquid measuring cup and add vanilla. Microwave for one minute and set aside.

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat (dial set to 3 on my stove), watching carefully. When the sugar begins to liquify around the edges, swirl the saucepan to stir the sugar towards the center. Continue watching and swirling very gently until all the sugar is melted, taking care not to allow sugar to clump up.

Once the caramelized sugar reaches a deep amber color, immediately remove the sauce pan from the heat. Carefully and quickly, stir in half of the hot cream. The mixture will steam and bubble violently. Stir until the cream is well incorporated, then stir in the remaining cream. Stir in the salt and optional butter. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. Store any leftover caramel sauce in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat. Makes 3/4 cup.


Dark Chocolate Buttercream Frosting
1/2 c. unsalted butter
3 1/2 c. powdered sugar
1/2 c. (40g) dark cocoa powder
1/2 c. (4oz) heavy cream or evaporated milk
2 tsp. vanilla

In a medium bowl, whisk together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in cocoa.  Beat in half the cream, until combined.  Then beat in powdered sugar alternately with remaining cream. Add vanilla and beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.



This printable recipe from A Teaspoon and A Pinch.