Chocolate caramel layer cake

Serves 12

  1. 7-1/2oz flour
  2. 4oz cocoa
  3. 19-1/4oz sugar
  4. 1-3/4tsp salt
  5. 1-1/4tsp baking soda
  6. 3/4tsp baking powder
  7. 3/4 cup water
  8. 1tb vanilla extract
  9. 3/4 cup buttermilk
  10. 4tb vegetable oil
  11. 2 eggs
  12. 3/4 cup corn syrup
  13. 1 cup cream
  14. 1-1/2 cup butter, cut into 1tb pieces
  15. 3oz powdered sugar
  16. 6oz bittersweet chocolate
  17. 1/2tsp coarse salt
  • Sift flour with 2-1/4oz cocoa. Whisk in 10-1/2oz sugar, 3/4tsp salt and 5-6. Whisk in 1/2 cup water, 1tsp vanilla and 9-11. Bake in 2 parchment-lined 9in cake tins at 325 degrees for 22-28 minutes. Cool in pans for 15 minutes, transfer to rack and cool for 2 hours. Can be made 2 days ahead. Rest at room temperature for 5 hours before assembly.
  • Meanwhile, bring remaining sugar and water and 4tb corn syrup to a boil and cook until it reaches 375 degrees. Take off-heat and stir in 1tsp vanilla, 3/4tsp salt, 8tb butter and cream. Return to heat, cook to 240 degrees and set aside in a 8in baking pan for 30 minutes.
  • Process remaining butter, cocoa and salt with powdered sugar. Process remaining corn syrup and vanilla. Process chocolate. Can be made ahead. Let stand at room temperature for 1 hour before assembly.
  • Halve cakes and spread caramel on 3 of the tops, leaving a 1/2in border. Stack, spread evenly with frosting , top with salt and rest for 1 hour before serving.

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