CHOCOLATE CARAMEL LAYER CAKE RECIPE | MARTHA STEWART
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.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 1 dozen squares
Number Of Ingredients 12
Steps:
- 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.
FLOURLESS CHOCOLATE-DATE CAKE WITH SALTED-CARAMEL SAUCE ...
A purée of bourbon and plump Medjool dates suffuses this divinely intense dessert; it gets swirled into both the batter and the caramel glaze. This recipe comes from Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, From Simple to Stunning (Clarkson Potter).
Provided by Martha Stewart
Categories Cake Recipes
Number Of Ingredients 12
Steps:
- In a small saucepan over medium-low heat, bring dates and bourbon to a simmer; cook, stirring, until almost all of liquid is absorbed. Remove from heat; cover and let cool. Purée in a food processor until smooth. (You should have about 1 cup.)
- Preheat oven to 325°F. Butter a 9-inch springform pan. Line bottom with parchment; butter parchment. Dust pan with cocoa, tapping out any excess.
- In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate, whisking until smooth. Remove from heat. Whisk in 2/3 cup date purée. Let cool; whisk in egg yolks, kosher salt, and cinnamon.
- Beat egg whites on medium-high speed until soft peaks form, about 2 minutes. Slowly add 1/4 cup sugar, beating until stiff glossy peaks form. Fold one-third of whites into chocolate mixture, then fold in remaining whites. Transfer to prepared pan, smoothing top with an offset spatula.
- Bake until set, cracking a bit on edges, and shiny in center, about 30 minutes. Transfer pan to a wire rack and let cool completely. Run a paring knife around sides of pan; remove from pan and transfer to a cake plate.
- In a small saucepan over medium-high heat, bring remaining 1 cup sugar and 1/4 cup water to a boil, stirring until sugar is dissolved. Let boil, without stirring, until deep golden brown, swirling pan to color evenly, and washing down sides of pan with a wet pastry brush to keep crystals from forming, 10 to 11 minutes. Remove from heat; carefully pour in cream (it will spatter), stirring to combine. Stir in remaining 1/3 cup date purée. Pass caramel through a fine sieve to remove lumps. Let cool until thick but pourable, about 30 minutes.
- Pour caramel over cake, spreading with an offset spatula so it drips over sides. Sprinkle with flaky salt. Slice cake with a knife dipped in hot water, then wiped down between slices; serve with whipped cream.
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