Chocolate Caramel Cake

This is based on a salted chocolate cake from Sportello in Boston, published in Bon Appetit. As we're always cutting salt, I made it without, we ate it, and all died and went to heaven. The balance of the cocoa-based cake and the intensely chocolate, ganache-like frosting is perfect. The original recipe called for 3 layers, but 2 larger pans produced a tall, moist, beautiful cake. The search is over - this is my chocolate cake for life. Chill times not included in the prep.

• Ready In: 1 hr
• Serves: 10
• Yields: 1 cake

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

1. Preheat oven to 325°F.
2. 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.
3. Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
4. With an electric mixer on high, beat eggs and the first sugar until pale and doubled in volume, about 4 minutes.
5. Add mayonnaise and vanilla and beat until just combined.
6. 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.
7. Divide batter evenly between the pans.
8. Bake cakes, rotating half-way through, until a tester comes out clean, 25 -30 minutes.
9. 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.
10. While the cake is baking, make the FROSTING: Put chopped chocolate in a bowl.
11. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
12. 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.
13. Remove from heat and whisk in cream (CAUTION: mixture will bubble and spurt).
14. 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.
15. 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.
16. Frost how ever many layers you make and relish every worthy calorie.