Chocolate Cake With Carmel-Milk Chocolate Frosting
- CAKE
- Nonstick Vegetable oil spray
- 2 cups sifted cake flour (sifted, then measured)
- 1 cup unsweetened cocoa powder (preferable Dutch-process)
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups (packed) golden brown sugar
- FROSTING
- 24 ounces imported milk chocolate (such as Lindt), finely chopped
- 1 1/2 cups sugar
- 1/2 cup water
- 2 1/4 cups whipping cream
- For cake:
- Preheat oven to 350u0b0F.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. 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.
- Divide batter among prepared pans.Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. For frosting:
- 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.Stir over low heat until any hard caramel bits dissolve and mixture is smooth. 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.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(do not overbeat or frosting will become stiff and grainy). 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. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively.
- Makes 13 servings
cake, vegetable oil spray, cake flour, cocoa, baking soda, salt, baking powder, golden brown sugar, frosting, milk chocolate, sugar, water, whipping cream
Taken from www.epicurious.com/recipes/member/views/chocolate-cake-with-carmel-milk-chocolate-frosting-50077163 (may not work)