CHOCOLATE CARAMEL LAYER CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chocolate Caramel Layer Cake image

The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light of the moon, and save the caramel spiderweb and licorice spider for last.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 dozen squares

Number Of Ingredients 12

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for sheet
2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
4 ounces unsweetened chocolate, chopped
1 1/2 teaspoons instant coffee or espresso powder
1 1/4 cups boiling water
2 1/2 cups packed light-brown sugar
2/3 cup sour cream
2 large eggs
Caramel Buttercream for Chocolate Caramel Layer Cake
Caramelized Cobwebs and Licorice Spiders

Steps:

  • Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess.
  • Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture.
  • Whisk chocolate mixture again; add to batter. Beat until smooth.
  • Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack.
  • Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb.

sudais xada
[email protected]

This cake was a bit too rich for my taste, but it was still good.


Darnnel Jones
[email protected]

This is my new favorite chocolate cake recipe! It's so moist and decadent.


Nasru Abdalla
[email protected]

I made this cake for a potluck and it was a big hit! Everyone loved it.


Ruhan Khan
[email protected]

The cake was a bit dry, but the frosting was amazing.


Donnella Weston
[email protected]

This cake was easy to make and it turned out delicious! I will definitely be making it again.


Leonard Kurehwatira
[email protected]

I'm not a big fan of chocolate cake, but this one was really good. The caramel frosting was the perfect touch.


Zyan Nahiyan
[email protected]

This cake is so good! I love the combination of chocolate and caramel.


Dunai Dadad
[email protected]

I followed the recipe exactly and my cake turned out perfect! It was moist and flavorful, and the frosting was smooth and creamy.


Waad Amr
[email protected]

This cake was a disappointment. It was dry and the frosting was grainy.


ani
[email protected]

The cake was dense and the frosting was a bit too thick, but the flavor was good.


Snovuyo Rephu
[email protected]

This cake was a bit too sweet for my taste, but it was still good.


Bulyaba Swabrah
[email protected]

I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.


Awies Yunas
[email protected]

The cake was easy to make and turned out beautifully. The chocolate and caramel flavors were rich and decadent.


Demon Princess
[email protected]

I've made this cake several times and it always turns out great. It's a bit time-consuming, but it's worth it for the delicious results.


Ch Nimra
[email protected]

This cake was a hit at my party! It was so moist and delicious, and the chocolate and caramel flavors were perfect together. I will definitely be making this again.