Yield: one 8-inch, 3-layer cake
“Back to Baking”, pp. 144
As mentioned in my previous post, I decided to make this caramel-frosted triple-layer chocolate cake for my sister’s birthday. She loves anything sweet, so I figured this would be proper. The recipe was effortless to follow and the result was superb. However I am unsure if it is perhaps because I baked it a couple of minutes too long (may oven is unordinary hot), but the cake was a bit less moist than what I deem to be perfect. Nonetheless, the cake, particularly with the delightful caramel frosting that tastes like sucre à la crème, was scrumptious. I will never forget the heavenly combination of chocolate and caramel. Since this cake was for a very special occasion I covered it with homemade marshmallow fondant and caramel-flavored buttercream roses of my sister’s favorite colors.
- 3/4 cup unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 4 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/3 cup all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk, at room temperature
- 1 recipe Caramel Frosting
- Preheat the oven to 350°F. Grease three 8-inch round cake pans and dust them with flour all around the pan, tapping out the excess.
- Using electric beaters or a stand mixer, beat the butter and brown sugar on medium-high speed for about 3 minutes, until the mixture is fluffy.
- Add the eggs one a time, beating well after each addition.
- Add the vanilla extract and mix to incorporate.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
- Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Beat well after each addition to combine.
- Scrape the batter into the prepared pans and shake the pans to level out the batter.
- Bake the cake for 25-30 minutes, until a toothpick inserted in the centre of the cake comes out clean. Allow the cake to cool for 20 minutes in the pans before turning them out on a rack to cool. Make sure the cake layers are completely cool before frosting (or else the frosting will melt!).
- Place 1 cake layer on a plate and spread a general dollop of caramel frosting to cover the top. Superimpose with a second cake layer, repeating the frosting and cake steps for the third layer. Frost the sides of the cake.
- Let the cake set for 2 hours uncovered. The cake can be kept at room temperature for up to two days.