Entrust it to the queen of Culinary Excellence to gift us a towering, luscious chocolate cake oozing with decadent salted caramel and crowned with a luxurious whipped ganache-like icing. This tantalizing creation has lingered in my thoughts since I witnessed Martha Stewart craft it on The Today Show while showcasing her latest masterpiece, “Cake Perfection.” Evidently, my craving was not unique; even Richard Gere, Martha’s neighbor, sought a slice after catching a glimpse of her on Today.
Lacking Martha as a neighbor, I patiently waited for a weekend afternoon to dedicate to this culinary endeavor. The six layers of chocolate bliss, coupled with homemade caramel and a mesmerizing frosting, justified the wait, despite a near-kitchen catastrophe. This cake, a generous portion fit for sharing with neighbors, receives my wholehearted recommendation.
Now, let’s delve into the intricacies of creating Martha Stewart’s Mile High Salted Caramel Chocolate Cake.
Martha’s recipe, a meticulous guide through each step, commences with crafting the cake batter, yielding three sumptuous 9-inch layers. The batter, surprisingly simple and mixer-free, caught me off guard with its abundance, causing a minor spill even in my largest mixing bowl. This foreshadowed the challenges I would face with the caramel later on, but undeterred, I pressed on, baking and cooling the cakes.
During this cake interlude, you embark on creating a caramel to serve as the filling. Here’s where my journey took an unexpected turn. Martha recommends a dry caramel, devoid of added water. Despite my vigilant monitoring, the pot proved too small (as per Martha’s medium pot suggestion), leading to a caramel overflow. A cup of molten sweetness spilled onto my cooktop, inducing a smoky spectacle. Though I salvaged the situation, it was an unforeseen subplot I could have done without.
As cakes and caramel cool, the spotlight shifts to the chocolate frosting. Surprisingly straightforward, the frosting yields a whipped ganache-like texture. With a double dose of chocolate – cocoa powder blooming in hot water, streamed into a mixture of whipped butter, powdered sugar, and melted dark chocolate – perfection is achieved after a 30-minute rest. Meanwhile, layering the cake involves a routine process: slicing the cakes, removing the domes, and sandwiching 3/4 cup of caramel between each layer.
My kitchen escapade was temporarily halted for a crumb coat before the final frosting. The best serving temperature for this cake is at room temperature, allowing you to indulge almost immediately after frosting.
Despite the smoke-filled hiccup during my caramel adventure, Martha’s Mile High Salted Caramel Chocolate Cake stands as one of the finest chocolate cakes I’ve ever encountered. The cake itself is tender and moist, harmonizing flawlessly with the rich caramel infusion. Towards the cake’s center, the interplay of layers creates a fudge-like texture, an absolute delight. The frosting, surprisingly light and fluffy, offers a revelation compared to the usual dense chocolate counterparts.
For those daring to replicate Martha’s masterpiece, a few tips may prove beneficial:
- Opt for an oversized mixing bowl to avoid a batter spillage mishap.
- Consider skipping the homemade caramel; high-quality store-bought alternatives can be equally satisfying.
- When layering the cake, don’t shy away from being generous with the caramel. Martha’s enticing photos might involve a bit of food styling magic or perhaps a touch more than the specified 3/4 cup per layer. If making the caramel from scratch, rest assured that you’ll have extra to spare.
In conclusion, if you aspire to be the culinary star of your neighborhood or celebrate a special occasion with an extraordinary cake, Martha Stewart’s Mile High Salted Caramel Chocolate Cake is a must-try. Embrace the adventure, learn from my kitchen escapades, and savor the delicious rewards.
image source : the kitchn
