Courtesy of Baked bakery in New York City, this Sweet and Salty Cake will satisfy every chocolate lovers' appetite.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

  • In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

  • In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

  • Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool completely.

  • Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

Reviews (13)

165 Ratings
  • 5 star values: 64
  • 4 star values: 48
  • 3 star values: 34
  • 2 star values: 12
  • 1 star values: 7
Rating: 5 stars
Had some issues the first time I made it (the ganache was too runny to use right away) but I chilled it and it was fine. The second time I whipped it in stand mixer until it was completely cool before adding the butter (at least 7-10 minutes) and it was usable right away. The cake layers work best if chilled and baked the day before assembling. The caramel is great and easy to make (and I haven't any professional cooking courses).
Rating: 1 stars
This is probably one of the worst cakes I ever made. Sorry. Something is a miss. I know how to bake. I followed the recipe to a T. I felt the caramel at 350 degrees way too hot!?? Huh? It was burnt. To me anyway. I went to Cordon Bleu, and this smelled burnt. That is how they teach you. BY SMELL. Plus it got to 350 way before 10 min. and way too salty. I hate cakes with shortening. And the frosting never got thick. I did everything they recipe called for. I'll try Martha's recipe.
Rating: Unrated
One of the layers of my cake partially fell apart. I've tried to save it by sticking it and the others in the freezer, with the hope that they'll hold up better to icing once I take them out. HOWEVER, I would love to see this recipe either updated by the web master or removed if it has so many flaws per the other commenters. Half the time, people looking at recipes don't bother reading the comments, and you do a real disservice to your readers in leaving this page active.
Rating: Unrated
Martha Stewart recipes are notoriously flawed, as if deliberately.
Rating: Unrated
This cake is delicious. Unfortunately it is an absolute mofo to make and a horrific mess. It took me like 4 hours and my kitchen is in shambles. And it fell apart all over the place. I need a shower.
Rating: Unrated
once again find the recipe without errors at the cooking channel site.
Rating: Unrated
Ok so for those of you who got some very disappointing results with this recipe I know what the issue is!! I uncovered a flaw in the cooking time. In the original recipe they are suppose to "bake for 35 to 40 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean." I am quoting this directly from the cooking channel site. view recipe here-->
Rating: Unrated
This is hands down the worst cake recipe we have ever made. Nothing went as planned. Cooking times were WAY off. The cake fell apart even before we attempted to ice it. The caramel ganache was a disaster. We tried to make it twice and each time was worse than the last. When we tasted the cake there were strange tangy pockets. This cake hurt our feelings. I want my time and effort refunded. I am very disappointed in you, Martha.
Rating: Unrated
This cake is fabulous. Two thumbs up! So light n moist. I used all butter, didn't have vegetable shortening. I used a different size pan so the cooking time had to be different, used Cadbury cocoa. I didn't even use sea salt n substituted normal salt. Huge success!
Rating: Unrated
i made this cake several times before and it was fantastic. i don't know if they have changed the recipe, but it was an epic fail this time. same comments as previously posted. took forever to bake and the consistency was sooo bad that it fell apart when i iced it. tasted good but was a mess!!
Rating: Unrated
I TOTALLY concur with JDN. I made this cake EXACTLY, and I mean EXXXXXACTLY to the letter with high quality chocolate (valhrona), Plugra butter, etal and the baking times listed are SO FAR OFF it's ridiculous. The MUSH in the middle I was left with tasted good, but it was like pudding. I left them in as long as I could but the edges were burning and the center was MUSH. Taste was great, but could not assemble and present to a level I would have been proud of. :(((((
Rating: Unrated
I live in France and can't get vegetable shortening. May I just use all butter for the cake batter?
Rating: Unrated
I love this cake, and everything else in the fabulous "Baked" cook book. However, the recipe here differs from the recipe in the book, and I think the differences are important to point out. The first time I made this cake (following the recipe from online), it was severely undercooked and, therefore, unstable. The cooking time in the book for the cake layers is 35 to 40 minutes, rotating half way through (for even heating).