Martha Stewart Chocolate Caramel Cake Recipe
Do you love rich desserts? The Martha Stewart Chocolate Caramel Cake Recipe is a dream. It is perfect for parties.
Equipment
- Large mixing bowl
- Electric Hand Mixer
- Round Cake Pans
- Parchment paper
- Wire cooling rack
- Small Saucepan
- Rubber spatula
- Measuring Cups
- Offset spatula
Ingredients
- All-purpose flour 2 cups
- Granulated sugar 2 cups
- Unsweetened cocoa powder 3/4 cup
- Baking soda 2 tsp
- Salt 1 tsp
- Buttermilk 1 cup
- Vegetable oil 1/2 cup
- Large EGGS 2
- Vanilla extract 1 tsp
- Hot water 1 cup
- Soft caramels 11 oz
- Heavy cream 1/4 cup
- Unsalted butter 1/2 cup
Instructions
- Prep the Oven: Heat your oven to 350 degrees. Grease your pans with butter well.
- Mix Dry Ingredients: Whisk flour, sugar, and cocoa. Add baking soda and salt too.
- Add Wet Ingredients: Mix in eggs, buttermilk, and oil. Add vanilla and beat until smooth.
- Stir in Water: Pour in the hot water slowly. The batter will be very thin.
- Bake the Layers: Pour batter into the two pans. Bake for thirty-five minutes total.
- Cool the Cakes: Let them sit in pans first. Then move them to the rack.
- Make the Caramel: Melt caramels with a little cream. Let it cool until it thickens.
- Layer the Cake: Place one cake on a plate. Spread a thick layer of caramel.
- Finish the Top: Put the second cake on top. Cover the whole cake with frosting.
Notes
➔ Use room temperature eggs for a smoother batter.
➔ Sift the cocoa powder to remove all lumps.
➔ Do not overmix the batter after adding flour.
➔ Use high-quality cocoa for the best dark color.
➔ Line pan bottoms with parchment paper for safety.
➔ Let the caramel cool before spreading on cake.
➔ Tap pans on the counter to remove bubbles.
➔ Test doneness with a thin wooden toothpick.
➔ Frost the cake only when it is cold.