Yield: one 8-inch, 3-layer cake
Recipe: 24/200
“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.

Ingredients:

• 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 

Directions:

1. 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.
2. 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.
3. Add the eggs one a time, beating well after each addition.
4. Add the vanilla extract and mix to incorporate.
5. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
6. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Beat well after each addition to combine.
7. Scrape the batter into the prepared pans and shake the pans to level out the batter.
8. 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!).
9. 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.
10. Let the cake set for 2 hours uncovered. The cake can be kept at room temperature for up to two days.

Valerie