Martha Stewart’s Salted Caramel 6-Layer Chocolate Cake | Martha Bakes Recipes
Chocolate and caramel: a match made in heaven! Martha Stewart shares her recipe for this stunning salted caramel 6-layer chocolate cake. With a rich salted caramel filling separating layers of decadent chocolate cake, topped with dark chocolate buttercream frosting and sprinkled with delicate, flaky sea salt, this show-stopping dessert will impress all the chocolate lovers in your life!
0:00 Introduction
0:19 Martha's 6-Layer Chocolate Cake Recipe
3:02 How to make Salted Caramel filling
4:48 Homemade Chocolate Frosting Recipe
5:31 How to cut cake layers
6:04 How to frost a layered cake
7:08 Finished Salted Caramel Chocolate Cake
Salted Caramel 6-Layer Chocolate Cake (Full Recipe):
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This originally aired as part of Martha Bakes Season 4 Episode 5, on PBS.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Ina creates a mouthwatering chocolate cake using black coffee as her secret ingredient!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Beatty's Chocolate Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 35 min
Prep: 30 min
Inactive: 30 min
Cook: 35 min
Yield: 8 servings
Ingredients
Butter, for greasing the pans
1 3/4 cups all-purpose flour, plus more for pans
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream Frosting, recipe follows
Chocolate Frosting:
6 ounces good semisweet chocolate (recommended: Callebaut)
1/2 pound (2 sticks) unsalted butter, at room temperature
1 extra-large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 1/4 cups sifted confectioners' sugar
1 tablespoon instant coffee powder
Directions
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Chocolate Frosting:
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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Ina Garten's Perfect Chocolate Cake | Barefoot Contessa | Food Network
Amazing Swiss Roll Cake Recipe
Rich and tender, this Swiss Roll recipe is a show-stopping dessert perfect for any occasion. A fluffy and light chocolate sponge cake filled with homemade whipped cream and then coated in a layer of ganache, this chocolate cake roll will delight your guests. You won’t believe how easy it is to make from scratch.
RECIPE:
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Super moist chocolate Bundt cake // Cake mix fix-up // Full recipe in description.
Best chocolate Bundt cake made with a cake mix and topped with a rich chocolate glaze.
Full Recipe:
1 (15.25-oz) box Devil's Food cake mix
1 (5.9-oz) package instant chocolate pudding mix
1/2 cup water
1/2 cup oil
4 eggs, beaten
1 8-oz. container sour cream
1 10-oz. bag mini chocolate chips.
Ganache Glaze
8 oz. Dark or semi-sweet chocolate chips
1 cup heavy cream
Preheat oven to 350°F. Combine the first 6 ingredients and stir together well by hand or using a mixer. Fold in the chocolate chips. Batter will be thick. Spoon into a greased Bundt pan. Bake 50-60 minutes or until a tooth inserted near the middle comes out clean. Cool in the pan 5 minutes then turn out onto a cooling rack to cool completely. Meanwhile prepare the glaze and allow it to cool 30 to 60 minutes. Heat heavy cream in a small saucepan until bubbles form around the edges. Place chocolate in a bowl and pour hot cream over it. Let stand 5 minutes. Whisk until it combines into a glossy sauce. Cool 30 to 45 minutes to allow it to thicken.
Place the cake on the cooling rack over a large plate or pan. Pour glaze over cake. Collect any glaze that dropped onto the pan and use it to cover any bare spots. Enjoy!
Homemade Raspberry Swirl Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 885
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