A delicious 6 layer caramel cake is perfect in this kind of weather. Here at Dello Mano we’re celebrating Caramel week so, how better to enjoy it than in 6 layers!  We made this one at home last weekend and successfully getting us into the caramel zone.

Each layer is a delicious moist cake, not as dense as brownie but rather fudgy – cakey if that makes sense?  The caramel we made was a lovely creamy version and I think totally up to you in terms of which recipe you use to prepare. The important part is just making sure the caramel consistency is enough to hold it firm between layers but just viscous enough to allow it to ooze when the cake is cut. We all need that little bit of theater at the cutting of an impressive layer cake 🙂 We finished the cake off with a little rock salt just to add a little spark in contrast to the overall caramel sweetness.

A really delicious moist cake and even for this brownie lover an inspired treat!

Enjoy!

RECIPE: SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE
INGREDIENTS:
FOR THE CAKE:
Unsalted Butter For pans
All-Purpose Flour 3 Cups, plus more for pans
Granulated Sugar 3 Cups
Un-sweetened Dutch-process cocoa powder 1 1/2 Cups
Baking Soda 1 Tablespoon
Baking Powder 1 1/2 Teaspoons
Coarse Salt
Eggs 4 Large
Low-fat Buttermilk 1 1/2 Cups
Safflower Oil 1/2 and 2 Cup and Tablespoon
Vanilla Extract 2 Teaspoons
FOR THE CARAMEL:
Sugar 1 Cups
Salted butter 6 tablespoons
cream 1/2 Cups
salt 1 teaspoon
FOR THE FROSTING:
Dutch-process cocoa powder 1/4 plus 2 Cup plus tablespoons
Unsalted Butter 2 Sticks
Confectioners’ Sugar 1/2 Cup
Coarse Salt
Semisweet Chocolate 450 Grams
Flaked Sea Salt – Maldon Garnish

YIELD: 1 SERVE (YIELD)

METHOD:
1. Preheat oven to 190 °C.
2. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
3. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks and let cool completely.
4. Make the caramel:
4.1 Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.
4.2 Sugar will form clumps and eventually melt into a thick brown, amber-coloured liquid as you continue to stir. Be careful not to burn.
4.3 Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.
4.4 Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
4.5 Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.
4.6 Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
4.7 Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.
4.8 Cover the caramel tightly and store for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe.
5. Meanwhile, make the frosting:
5.1 Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves.
5.2 Beat butter, confectioners’ sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.
5.3 Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
6. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
7. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Cook’s Note:
Both the caramel and the cake can be made ahead of time. Cakes are firmer and easier to stack if left in fridge at least overnight.

Recipe Acknowledgements : sallysbakingaddiction.com and marthastewart.com