Bon Appetit's Chocolate Cake W/Caramel-Milk Chocolate Frosting

Recipe by Oreoz724
READY IN: 1hr 30mins




  • 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.).