Salted-Caramel Six-Layer Chocolate Cake
- 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
- This recipe is vegetarian
- Cooking & Baking
- All-purpose flour (3 cups)
- Baking powder (1 1/2 teaspoons)
- Chocolate, semisweet (1 pound)
- Cocoa powder, unsweetened Dutch-process (1 1/2 cups)
- Cocoa powder, Dutch-process (3/8 cup)
- Confectioners’ sugar (1/2 cup)
- Corn syrup, light (1/4 cup)
- Granulated sugar (7 cups)
- Safflower oil (5/8 cup)
- Salt, Coarse (3)
- Tablepoon baking soda (1)
- Vanilla extract, pure (2 teaspoons)
- Dairy
- Butter, Unsalted (1)
- Butter, unsalted (4 sticks)
- Buttermilk, low-fat (1 1/2 cups)
- Heavy cream (2 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smithbites.com
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Published December 20, 2011 (1 year ago).
145 people saved this recipe.
