Caramel Chocolate Cake

Updated at: Wed, 16 Aug 2023 17:48:59 GMT

Step 1

Preheat the oven to 350°F. Lightly grease and flour your choice of pans: one 9" x 13" pan, two 9" round pans, or three 8" round pans.

Step 2

Sift together the flour, baking powder, baking soda, salt, cocoa, and sugar into a large mixing bowl.

Step 3

Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks sandy, about 30 seconds more.

Step 4

In a large measuring cup, combine the vanilla with the milk and coffee(or water), and add all at once to the dry ingredients. Mix for 1 minute at low speed, stop and scrape the sides and bottom of the bowl, then mix for 30 seconds more.

Step 5

Add the eggs one at a time, beating well at medium-high speed between additions.

Step 6

Scrape the sides and bottom of the mixing bowl, and mix for 30 seconds more. The batter will be thin.

Step 7

Transfer the batter to the prepared pan(s) of your choice. Smooth out the tops of the layers with an offset spatula.

Step 8

Bake for 34 minutes for a 9" x 13" pan, 28 to 30 minutes for 9" layers, and 24 to 26 minutes for 8" layers.

Step 9

The cake is done when the top springs back when very lightly touched in the center, and the edges just begin to pull away from the edge of the pan. A cake tester inserted in the center will come out clean.

Step 10

Remove the cake from the oven and let cool completely in the pan(s) on a rack before turning out of the pans to frost.

Step 11

Cut the layers in half horizontally to make four thin layers. Brush all four layers with the soaking syrup.

Step 12

Place all the ingredients except the vanilla in a 2-quart saucepan. Cook over medium heat, stirring occasionally, until the sugar melts.

Step 13

Once the mixture comes to a boil, don’t stir. Cook until it reaches 238°F on a digital thermometer.

Step 14

Remove the filling from the heat, add the vanilla, and pour 1/4 cup (57g) into a small bowl; set aside. Let the remaining filling sit in the saucepan without stirring for about 8 minutes, to cool just a bit.

Step 15

Stir the still-warm filling with a sturdy spoon until it leaves lines on the bottom of the pan and begins to thicken. As soon as that happens, immediately pour it over the cake layer on the serving plate, plus two of the three layers on the baking sheets. (You have about 30 seconds before the filling starts to set.) Pour about 1/4 cup (75g) onto each layer, then repeat in sequence until all the filling is used. It’s OK if it runs over the edges a bit.

Step 16

Stack the filled/frosted layers on top of each other, using the notches you cut to help align the layers. Place the last (unfilled) layer on top, cut side down. You now have a four-layer cake awaiting its final frosting.

Step 17

Cover the top and sides of the cake with the frosting; an offset spatula is an especially helpful tool here. Reserve 1 cup (185g) of the frosting to decorate the top, if desired. Refrigerate the cake while you make the ganache.

Step 18

Place the chopped chocolate in a heatproof bowl.

Step 19

Heat the heavy cream and corn syrup in a small saucepan or in the microwave until the cream just starts to bubble around the edges. Pour the hot mixture over the chocolate and let sit for 3 minutes for the chocolate to soften.

Step 20

Stir the ganache until it’s smooth and shiny. If it looks grainy or lumpy no matter how much you stir it, an immersion blender will smooth it out nicely.

Step 21

Remove the cake from the refrigerator and pour the ganache over the top, letting some of it run down the sides.

Step 22

Once the ganache has cooled and set, use the reserved frosting to decorate the top of the cake, if desired.

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