Salted-Caramel Six-Layer Chocolate Cake

0
122

If you don’t own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers wont hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting: It achieves its ideal spreading texture after standing for 30 minutes.

For the Cake

For the Caramel

For the Frosting

DIRECTIONS :

CLICK NEXT PAGE BELOW TO CONTINUE READING …