Chocolate-Caramel Layer Cake

Name: Chocolate-Caramel Layer Cake
Yield: Serves 12
Ingredients: 1 1/2 cups (7 1/2 ounces/213 grams), all-purpose flour; 3/4 cup (2 1/4 ounces/64 grams), unsweetened cocoa powder; 1 1/2 cups (10 1/2 ounces/298 grams), granulated sugar; 1 1/4 teaspoons, baking soda; 3/4 teaspoon, baking powder; 3/4 teaspoon, salt; 3/4 cup, buttermilk; 1/2 cup, water; 1/4 cup, vegetable oil; 2 , large eggs; 1 teaspoon, vanilla extract; 1 1/4 cups (8 3/4 ounces/248 grams), granulated sugar; 1/4 cup, light corn syrup; 1/4 cup, water; 1 cup, heavy cream; 8 tablespoons, unsalted butter, cut into 8 pieces; 1 teaspoon, vanilla extract; 3/4 teaspoon, salt; 16 tablespoons, unsalted butter, softened; 3/4 cup (3 ounces/85 grams), confectioners' sugar; 1/2 cup (1 1/2 ounces/43 grams), unsweetened cocoa powder; Pinch, salt; 1/2 cup, light corn syrup; 3/4 teaspoon, vanilla extract; 6 ounces (170 grams), bittersweet chocolate, melted and cooled; 1/4—1/2 teaspoon coarse, sea salt (optional)

Desserts or Baked Goods
Chocolate
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By Lan Lam ･ Appears in Cook's Illustrated September/October 2015, America's Test Kitchen TV

The cake and frosting we weren’t worried about. But a caramel filling that was complex in flavor and spreadable, yet thick enough not to ooze out? That was another matter.

A cookbook recipe exclusively for All-Access members from The Perfect Cake

SERVES 12

TIME 2 hours, plus 7 hours cooling and resting

Why This Recipe Works

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