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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Chocolate Cake Recipe | How to Make Chocolate Cake
Learn how to make the best chocolate cake ever! This chocolate cake recipe makes soft, moist and super rich cake with chocolate cream cheese frosting. This cake is ultimate for parties, birthdays and holidays. This recipe is very easy to make, you need only two bowls and 2 cake pans, even if you are not an experienced baker, you can make this cake.
Printable recipe:
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Ingredients:
For the cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the frosting:
3/4 cup (175g) Butter, softened
1½ cups (335g) Cream cheese, room temperature
2/3 cup (67g) Cocoa powder
1½ cups + 2 tbsps. (200g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, coffee (or water), eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter until light and fluffy. Add cream cheese and beat until combined and smooth. Add cocoa powder vanilla extract and salt. Beat until combined. gradually add powdered sugar, beat on low speed until combined and creamy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake.
10. Refrigerate for at least 2-3 hours before serving.
Notes:
• Use good quality cocoa powder
• You can bake both pans at the same time. My oven is too small, so I baked it separately.
• If you don’t have buttermilk you can make homemade buttermilk: whisk 1 tablespoon of vinegar/lemon juice with 1 cup of milk and let sit for 10 minutes.
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The Only Chocolate Cake Recipe You'll Ever Need With Claire Saffitz | NYT Cooking
Your next baking project is here: In this installment of “Try This at Home,” a series that guides you through different baking projects and techniques, Claire Saffitz is showing us how to make her recipe for chocolate cake.
This is Claire’s platonic ideal of a chocolate layered cake, perfect for adding to your regular baking rotation. Watch on to learn all of her smart tips and tricks.
Get the recipe:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
18-Layer Chocolate Cake #Shorts
If you're from the south, chances are you might've seen a cake or two like this, or even had one before, and if you're not, you're missing out on 18 layers of vanilla cake with creamy chocolate frosting.
#Cake #Recipe #Chocolate #SouthernLiving
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Barbecue has always been the vehicle for a social gathering in the South. Watch Robby Melvin, Southern Living's Test Kitchen Director, chat with iconic Southerners while making a range of BBQ dishes.
Traditional does not mean stuffy in the home of Southern Living test kitchen pro Ivy Odom. This Georgia-bred millennial can fish, throw a mean SEC tailgate, and even knows her way around a pigsty. In each episode, Ivy shares stories, customs, and recipes from growing up in the Deep South but always adds her own modern spin.
From hot takes on the South's most intriguing real estate listings to hunting for treasures at estate sales and touring the region's most spectacular homes, Southern Living style editor Betsy Cribb is up for it all. Home-obsessed Betsy keeps it real whether she's doling out opinions on Tyler Perry's Atlanta mansion or exploring Southern estates.
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
18-Layer Chocolate Cake #Shorts
New York City Food - 24 LAYER CHOCOLATE CAKE Maison Pickle NYC
The Most Elegant Chocolate Layer Cake
This is the most elegant Chocolate Layer Cake and a decadent chocolate dessert, by far one of the best chocolate cakes ever. It is moist and rich, with thin layers of chocolate sponge cake brushed with espresso coffee, an irresistible chocolate and cream cheese frosting and a silky chocolate ganache topping.
To print the recipe check the full recipe on my blog:
#chocolatecake #chocolatelayercake #chocolatedessert
0:00 - Intro
0:39 - Chocolate Sponge Cake Layers
4:21 - Chocolate Cream Cheese Frosting
5:52 - Assemble the Cake
8:20 - Cut the Cake into Slices
9:02 - Pipe Chocolate Ganache
Ingredients
Makes 8 -12 servings
Chocolate Sponge Cake
8 eggs
1 cup (200g) sugar , divided
1 tsp (5g) vanilla extract
1/2 cup (60g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/2 tsp (2g) baking powder
1/2 tsp (2g) salt
For brushing the chocolate sponge layers
3.5 fl.oz (100ml) espresso coffee , room temperature
Chocolate Cream Cheese Frosting
8.5 oz (240g) semisweet chocolate
2/3 cup (160g) whipping cream
10 oz (300g) cream cheese, room temperature
1/2 cup (60g) powdered sugar
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) vanilla extract
1 ⅔ cup (400g) whipping cream (35% fat) , chilled
Chocolate Ganache
7 oz (200g) semisweet chocolate
7 oz (200g) whipping cream
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