Salted Caramel Six Layer Chocolate Cake


I made this cake for Thanksgiving, and it took our family about a week to finish it. I left it out on the counter (covered). It was delicious, and got better every day – although the caramel layers were not as discreet by the last few days. I do recommend making this 2 days in advance and letting it sit out, to give the flavors a chance to fully develop.

The best ever. Although making the cake is a little complex, it was certainly worthwhile going through. The cake turned out really good, nicely moist, delicious taste. I served it to a group of friends, following watching the opera La Boheme in HD, together with champagne (actually it was cava) and it was a most successful party. Everyone loved it and toasted Martha. I am planning on making it again when my daughters come visit for Christmas, and treat them to something decadently tasty.

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Making this was time-consuming but the results were spectacular, and pleasingly close to the example picture. I’d say refrigerating the cakes overnight is essential, since they were fragile straight from the oven, but sturdy and easy to work with the next day. And whatever you do, don’t refrigerate the frosting before applying it! It gets clumpy fast.

Cake was a big hit in spite of the fact that caramel was a runny mess. Not sure what I did wrong. I want to try it again but would love some tips. It looked beautiful and tasted great. Would be fine on ice cream but way too thin for cake.

For the Cake:

3 cups all-purpose flour, plus more for pans
3 cups granulated sugar

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