Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Chocolate Caramel Layer Cake 3.0 (60) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Sang An Yield: 1 dozen squares The secret behind this devilish cake is instant coffee powder, which enhances the rich chocolate flavor. Eat a bewitching slice of this cake by the light of the moon, and save the caramel spiderweb and licorice spider for last. Ingredients 10 tablespoons (1 ¼ sticks) unsalted butter, room temperature, plus more for sheet 2 cups plus 2 tablespoons unbleached all-purpose flour, plus more for dusting 1 ½ teaspoons baking soda ½ teaspoon kosher salt 4 ounces unsweetened chocolate, chopped 1 ½ teaspoons instant coffee or espresso powder 1 ¼ cups boiling water 2 ½ cups packed light-brown sugar ⅔ cup sour cream 2 large eggs Caramel Buttercream for Chocolate Caramel Layer Cake Caramelized Cobwebs and Licorice Spiders Directions Preheat oven to 350 degrees. Butter a 12-by-17-inch rimmed baking sheet, and line with parchment paper. Butter lining. Dust bottom and sides with flour; tap out excess. Whisk together flour, baking soda, and salt in a medium bowl; set aside. Whisk together chocolate, coffee, and boiling water in a separate bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy. Add sour cream; beat until smooth. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture. Whisk chocolate mixture again; add to batter. Beat until smooth. Pour batter into prepared sheet. Bake until a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool completely in sheet on a wire rack. Invert cake onto a rimless baking sheet; peel off parchment. Halve widthwise. Spread half of buttercream on top of one layer. Top frosted layer with second cake layer; coat cake with remaining frosting. Refrigerate 1 hour. Cut into 12 squares; garnish each serving with a caramelized cobweb. Rate it Print