Chocolate Cake with Caramel-Milk Chocolate Frosting

Name: Chocolate Cake with Caramel-Milk Chocolate Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 237 milliliters buttermilk; 473 milliliters sifted cake flour (sifted, then measured); 3 larges eggs; 355 milliliters (packed) golden brown sugar; 680 grams imported milk chocolate (such as Lindt), finely chopped; 1 teaspoons salt; 85 grams bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 237 milliliters semisweet chocolate chips; 355 milliliters sugar; 237 milliliters (2 1/2 sticks) unsalted butter, room temperature; 237 milliliters unsweetened cocoa powder (preferably Dutch-process); 1 Tbsp vanilla extract; 118 milliliters water; 532 milliliters whipping cream

You can never have too many dessert recipes, so give Chocolate Cake with Caramel-Milk Chocolate Frosting a try. This recipe covers 17% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 1029 calories, 11g of protein, and 63g of fat each. From preparation to the plate, this recipe takes roughly 45 minutes. If you have imported milk chocolate, sugar, water, and a few other ingredients on hand, you can make it. 1 person found this recipe to be delicious and satisfying.

Instructions

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.

Equipment you will use

Baking Paper

Oven

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.

Ingredients you will need

Brown Sugar

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Whisk

Bowl

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.

Ingredients you will need

Chocolate Chips

Buttermilk

Vanilla

Water

Egg

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.

Equipment you will use

Oven

Tart Form

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.

Ingredients you will need

Bittersweet Chocolate

Milk Chocolate

Whipping Cream

Caramel Bits

Sugar

Syrup

Water

Equipment you will use

Pastry Brush

Sauce Pan

Bowl

Frying Pan

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.

Ingredients you will need

Chocolate

Frosting

Caramel

Equipment you will use

Whisk

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.

Ingredients you will need

Milk Chocolate

Frosting

Water

Equipment you will use

Hand Mixer

Whisk

Sauce Pan

Bowl

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.

Ingredients you will need

Frosting

Spread

Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly.

Ingredients you will need

Frosting

Spread

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.)

Ingredients you will need

Frosting

Spread