Martha Stewart’s Salted Caramel 6-Layer Chocolate Cake | Martha Bakes Recipes

[Music] it's really hard to imagine a dessert more decadent than six layers of chocolate cake and salted caramel covered with gorgeous swirls of chocolate frosting all the elements are surprisingly uncomplicated and can be made in stages and actually they taste better made a day or two in advance start with one and a half cups of dutch processed cocoa and it's good to put all of these ingredients right in a sieve it's three cups of all-purpose flour and we're just sifting this right into our mixing bowl now this is getting a little full so i will start to sift you can see that dark cocoa mixing with the flour here's the last cup of flour and we also need three cups of granulated sugar and this can be sifted also right in these other ingredients just go a little at a time it smells so good that cocoa powder is so rich and i put in one cup of sugar now we need two more and a few more dry ingredients like one tablespoon of baking soda one and a half teaspoons of baking powder and make sure your baking powder is fresh and one and a half teaspoons of salt so i think i have everything now this is an unusual cake because you don't cream the butter and the sugar and add the eggs to that you start with the sifted dry ingredients add one and a half cups of warm water four whole eggs [Applause] a half a cup plus two tablespoons of safflower oil and one and a half cups of buttermilk buttermilk makes such a moist delicious cake oh and don't forget two teaspoons of best vanilla extract and this is enough for three nine inch by two inch layer cakes the pans have been buttered with softened butter then lined in the bottom with a piece of parchment buttered again both sides and bottom and then dusted heavily with more of that dutch process cocoa preheat your oven to 350 degrees so that's one cake second cake and don't waste any of this good batter so pretty so there we have it now bake these cakes in a 350 degree oven until the cakes are set and a toothpick inserted in the center of each comes out clean that'll take just about 35 minutes so now we're making the caramel filling as you can see the cakes have come out of the oven they're glistening chocolate brown to make the caramel a quarter of a cup of water a quarter of a cup of late corn syrup and four whole cups of sugar i have it on high flame so i swirl and i tilt and for any crystals that might be forming around the top of the mixture use a soft brush and just run a little bit of excess water around to prevent crystals from forming another way to prevent crystals is to cover this and let the steam rise and fall back down the sides of the pan this is going to take about 14 minutes so you can see that all the sugar has dissolved it's darkening in color turn off your heat very important before you pour in the heavy cream and you'll see it'll bubble stir with the spoon and be careful you don't want this to boil over and cook until it reaches the softball 238 degrees when it's 238 remove your thermometer pour this into a bowl to cool now immediately stir in one teaspoon of salt this will have to cool and that's going to take around 15 minutes so now i'm making the filling which is this lovely salty caramel filling incorporating one cup of butter cut into small pieces and then this will cool further and we'll make the chocolate frosting and now for the frosting two sticks unsalted butter a half a cup of confectioners sugar a pinch of salt and while that's creaming dissolve a quarter cup plus two tablespoons of cocoa powder this is the dutch process and a quarter of a cup plus two tablespoons of warm water so using cocoa as well as one pound of semi-sweet chocolate melted and cooled add the chocolate and then add your cocoa i'll mix it one last time with the scraper and then let the icing silk for about 13 minutes so now we have two cakes which are slightly topped the dome is taken off and split in half for those of you who are novices to split a cake it might be a little intimidating so you can measure and you can mark your half of a layer with toothpicks around the perimeter so this cake is approximately one and a half inches so three quarters of an inch you can just mark around and then you can cut with your knife on the top of the toothpicks that way it'll give you a pretty even layer so we're going to put approximately three quarters of a cup of this rich thick caramel right on top of our layers and spread it all over the layer so now get your next layer back on more caramel you get the idea so this is what the cake looks like all layered now this is the serving pedestal and to keep that clean i like to insert my little pieces of parchment or wax paper right around the cake like this now the pedestal is protected and i am ready to swirl on my chocolate buttercream this is such a thick and beautiful buttercream and using an offset spatula draw some of that frosting down the sides you want to go all the way down to the bottom of the supporting cardboard so if your cake is a little uneven now's the time with this beautiful frosting just sort of level it off and now for the crowning glory this beautiful flaky sea salt now pull out your little pieces of parchment the mess is primarily on the paper and the cake can be chilled or if you can't wait you can serve it right now chocolate and caramel a match made in heaven

Channel: Martha Stewart

Views: 86,723

Rating: 4.9325128 out of 5

Keywords: Martha Stewart, Martha Stewart Living, Salted Caramel, chocolate cake, salted caramel cake, chocolate cake recipe Martha Stewart, Martha Stewart chocolate cake, Martha Stewart salted caramel, Martha Stewart cake recipe, Martha Stewart baking, baking recipes, cake recipes, homemade chocolate cake, how to make salted caramel cake, how to make layer cake, how to make cake batter from scratch, layer cake dessert, chocolate cake dessert, chocolate cake recipe, Martha

Id: KCLJ7EMzoPw

Length: 7min 29sec (449 seconds)

Published: Wed May 05 2021

Reddit Comments

[u/Pandi4510]

tell us how it goes!

[u/Lola983]

🍫✨

[u/Jawa10]

Mmmmmm