Chocolate Caramel Cake
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
1 cake
- Serves:
- 10
ingredients
- 2 1⁄4 cups all-purpose flour
- 3⁄4 cup unsweetened cocoa powder
- 1 3⁄4 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3 large eggs
- 1 1⁄2 cups sugar
- 1 1⁄4 cups mayonnaise (not low-fat)
- 1 tablespoon vanilla extract
- 12 ounces bittersweet chocolate, chopped
- 3⁄4 cup sugar
- 1 tablespoon light corn syrup
- 1 cup heavy cream
- 1 1⁄2 cups butter, softened
directions
- Preheat oven to 325°F.
- Lightly coat 2, 10" or 3, 8" cake pans with peanut oil (or non-stick spray if you must) and line bottoms with parchment paper and re-oil.
- Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
- With an electric mixer on high, beat eggs and the first sugar until pale and doubled in volume, about 4 minutes.
- Add mayonnaise and vanilla and beat until just combined.
- On low speed, add the dry ingredients in 3 additions, alternating with 1 1/3 cup lukewarm water in 2 additions, beginning and ending with dry ingredients.
- Divide batter evenly between the pans.
- Bake cakes, rotating half-way through, until a tester comes out clean, 25 -30 minutes.
- Cool in the pans 20 minutes and then turn out onto racks to cool completely. When cool, the cake can be made 1 day ahead, covered and refrigerated. I did this as DH likes a cold cake and it was a snap to frost.
- While the cake is baking, make the FROSTING: Put chopped chocolate in a bowl.
- Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
- Boil, DO NOT STIR, but swirl pan occationally and brush down sides with a wet pastry brush until mixture turns a deep amber color, 10-12 minutes.
- Remove from heat and whisk in cream (CAUTION: mixture will bubble and spurt).
- Return to medium heat and cook, stirring, until smooth, about 2 minutes. Pour over chocolate and stir until mixture is smooth. Let cool, stirring occasionally.
- Using an electric mixer on medium-high, beat chocolate mixture, gradually adding soft butter, until frosting is thick and smooth, about 1 minute. Chill, stirring occasionally, until stiff enough to spread easily, about 20-25 minutes.
- Frost how ever many layers you make and relish every worthy calorie.
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RECIPE SUBMITTED BY
Elisabetta47
Italy