Prep 45 mins
Cook 45 mins
If you are a chocoholic you will love this recipe and tastes great with a nice cold glass of milk
- vegetable oil cooking spray
- 2 cups sifted cake flour (sifted, then measured)
- 1 cup unsweetened cocoa powder (preferably Dutch-process)
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 1⁄2 cups packed golden brown sugar
- 1 cup unsalted butter, room temperature plus
- 2 tablespoons unsalted butter, room temperature
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk, plus
- 2 tablespoons buttermilk
- 1⁄2 cup lukewarm water
- 1 cup semi-sweet chocolate chips
- 24 ounces imported milk chocolate, finely chopped (such as Lindt)
- 3 ounces bittersweet chocolate (not unsweetened) or 3 ounces semisweet chocolate, finely chopped
- 1 1⁄2 cups sugar
- 1⁄2 cup water
- 2 1⁄2 cups whipping cream
- For cake: Preheat oven to 350°F.
- Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
- Line bottom of pans with parchment paper.
- Whisk flour and next 4 ingredients in medium bowl.
- Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
- Add eggs 1 at a time, beating well after each addition.
- Beat in vanilla.
- Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
- Beat in 1/2 cup lukewarm water.
- Stir in chocolate chips.
- Divide batter among prepared pans (about 2 1/3 cups for each).
- Smooth tops.
- Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
- Cool completely in pans on racks.
- Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
- Peel off parchment.
- For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
- Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
- Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
- Carefully and slowly add whipping cream (mixture will bubble vigorously).
- Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
- Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
- Chill chocolate-caramel frosting until completely cool, about 2 hours.
- Let stand 1 hour at room temperature before continuing.
- Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
- If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
- Place 1 cake layer on platter, flat side up.
- Spread 1 cup frosting evenly over top.
- Top with second cake layer, flat side up, pressing slightly to adhere.
- Spread 1 cup frosting over top.
- Top with third cake layer, rounded side up, pressing slightly.
- Spread remaining frosting over top and sides of cake, swirling decoratively.
- (Can be made 2 days ahead. Cover with cake dome and store at room temperature.).
This cake was OHSOGOOD! My family couldn't keep thier hands off it.
Good cake, I made it from Bon Appetit when it was published in their mag. (see Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting). Try refigerating the cakes before icing to help it set faster.
Yum. This cake was very moist and tender. It's a bit tricky to ice, as it tends to want to fall apart, but it's worth it.