Salted-Caramel Six-Layer Chocolate Cake
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers wont hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting: It achieves its ideal spreading texture after standing for 30 minutes.
Source: Martha Stewart Living, November 2011
Total Time
Prep
Servings
Yield
Ingredients
For the Cake
For the Caramel
For the Frosting
Directions
Cook's Notes
To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.
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