Decadent Triple Layer Chocolate Cake with Luxurious Caramel-Frosting
Indulge in the ultimate dessert experience with this lavish Triple Layer Chocolate Cake topped with a rich Caramel-Milk Chocolate Frosting. This cake is perfect for celebrations or whenever you're in the mood for something extraordinary. With its tender, moist chocolate layers and velvety-smooth frosting, every bite will transport you to chocolate heaven. Whether you're celebrating a birthday, an anniversary, or simply treating yourself, this cake is sure to impress your friends and family. Share the love and delight in this recipe that brings smiles to every occasion!
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Vegetable oil cooking spray
N/A (For greasing pans)
Cake flour
2 cups (Sifted, then measured)
Unsweetened cocoa powder
1 cup (Preferably Dutch-process)
Baking soda
1.5 teaspoons (N/A)
Salt
3/4 teaspoon (N/A)
Baking powder
1/2 teaspoon (N/A)
Golden brown sugar
1.5 cups (Packed)
Unsalted butter
1 cup + 2 tablespoons (At room temperature)
Large eggs
3 (N/A)
Vanilla extract
1 tablespoon (N/A)
Buttermilk
1 cup + 2 tablespoons (N/A)
Lukewarm water
1/2 cup (N/A)
Semi-sweet chocolate chips
1/2 cup (N/A)
Imported milk chocolate
24 ounces (Finely chopped (e.g., Lindt))
Bittersweet or semisweet chocolate
3 ounces (Finely chopped)
Sugar
1.5 cups (N/A)
Water
1/2 cup (N/A)
Whipping cream
2.5 cups (N/A)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Spray three 9-inch round cake pans with vegetable oil cooking spray and line the bottoms with parchment paper for easy removal.
3
In a medium bowl, combine the sifted cake flour, cocoa powder, baking soda, salt, and baking powder. Whisk until well mixed.
4
In a large mixing bowl, beat the brown sugar and butter together with an electric mixer on medium speed for about 2 minutes until fluffy.
5
Add eggs one at a time to the sugar mixture, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
6
Gradually add the dry ingredient mixture in three additions, alternating with the buttermilk in two additions until just blended.
7
Pour in the lukewarm water and mix until smooth, then gently stir in the chocolate chips.
8
Evenly distribute the batter into the prepared cake pans (approximately 2 1/3 cups per pan) and smooth the tops.
9
Bake for about 22 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
10
Once cooled, carefully invert the cakes onto cardboard rounds or tart pan bottoms, then peel off the parchment paper.
11
For the frosting, combine finely chopped milk chocolate and bittersweet chocolate in a large bowl and set aside.
12
In a medium saucepan, combine sugar and 1/2 cup water. Stir over medium heat until the sugar dissolves, then let it boil without stirring until the syrup turns a deep amber color (approximately 10 minutes).
13
Carefully, and slowly, add the whipping cream to the caramel mixture (it will bubble), stirring until smooth.
14
Pour the hot caramel over the chocolate and let stand for 1 minute. Whisk until the chocolate melts and the mixture is smooth. Chill this frosting until completely cool (about 2 hours).
15
Once the frosting is cool, allow it to sit at room temperature for about 1 hour. Beat the frosting with an electric mixer just until it resembles a milk chocolate color and is spreadable, about 1 minute.
16
If the frosting becomes too grainy, set the bowl over a saucepan of simmering water for 10-second intervals, whisking until smooth.
17
To assemble the cake, place one layer of the cake on a serving platter, flat side facing up. Spread 1 cup of frosting evenly on top.
18
Add the second layer on top, pressing down gently, and spread another cup of frosting evenly over this layer.
19
Top with the final layer, rounded side up, and press gently. Use any remaining frosting to cover the top and sides of the cake, creating a decorative swirl.
20
This cake can be made two days in advance. Simply cover with a cake dome and store at room temperature until ready to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What oven temperature is required for this chocolate cake?
The oven should be preheated to 350°F (175°C).
How should the cake pans be prepared?
Spray three 9-inch round cake pans with vegetable oil cooking spray and line the bottoms with parchment paper for easy removal.
What type of flour is recommended?
The recipe requires 2 cups of sifted cake flour.
Which type of cocoa powder provides the best results?
Use 1 cup of unsweetened cocoa powder, preferably Dutch-process.
How long should the butter and brown sugar be beaten?
Beat the butter and brown sugar together for about 2 minutes until the mixture is fluffy.
How should the eggs be incorporated into the batter?
Add the three large eggs one at a time, ensuring each is fully incorporated before adding the next.
What is the method for combining dry and wet ingredients?
Add the dry mixture in three additions, alternating with the buttermilk in two additions until just blended.
When is the lukewarm water added to the cake batter?
Pour in the 1/2 cup of lukewarm water after the initial mixing and just before stirring in the chocolate chips.
Are there chocolate chips in the cake itself?
Yes, 1/2 cup of semi-sweet chocolate chips should be gently stirred into the batter at the end.
How much batter goes into each pan?
Distribute the batter evenly, which is approximately 2 1/3 cups per 9-inch cake pan.
How long does the cake take to bake?
Bake for about 22 minutes or until a toothpick inserted into the center comes out clean.
How should the cake layers be cooled?
Let the cakes cool completely while still in the pans on a wire rack.
How do I remove the cakes from the pans?
Carefully invert the cakes onto cardboard rounds or tart pan bottoms and peel off the parchment paper.
What types of chocolate are used for the luxurious frosting?
The frosting uses 24 ounces of milk chocolate and 3 ounces of bittersweet or semisweet chocolate.
How do I make the caramel base for the frosting?
Combine 1.5 cups sugar and 1/2 cup water in a saucepan and stir until dissolved, then boil until deep amber.
How long does it take for the sugar syrup to turn into caramel?
It takes approximately 10 minutes of boiling without stirring for the syrup to turn a deep amber color.
What should I do when adding whipping cream to the hot caramel?
Add the cream carefully and slowly as it will bubble, and stir until the mixture is smooth.
How is the caramel and chocolate mixture finished?
Pour the hot caramel over the chopped chocolate, let stand for 1 minute, and then whisk until smooth.
How long does the frosting need to chill?
The frosting should be chilled for about 2 hours until it is completely cool.
How do I prepare the frosting after it has been chilled?
Let it sit at room temperature for 1 hour, then beat with an electric mixer for 1 minute until spreadable.
What if the frosting becomes grainy during preparation?
Set the bowl over a saucepan of simmering water for 10-second intervals and whisk until the texture is smooth.
How much frosting is used between the cake layers?
Spread exactly 1 cup of frosting evenly on top of the first and second cake layers.
In what orientation should the cake layers be stacked?
The first two layers should be placed flat side up, and the final layer should be placed rounded side up.
Can this cake be made in advance?
Yes, the cake can be made two days in advance.
What is the best way to store the cake?
Store the cake at room temperature covered with a cake dome until you are ready to serve.
Is vanilla extract used in the cake or frosting?
The recipe uses 1 tablespoon of vanilla extract in the cake batter.
What is the texture of the finished cake?
The cake features tender, moist chocolate layers with a velvety-smooth and rich frosting.
Do I need to sift the cake flour?
Yes, the flour should be sifted before it is measured.
Is there salt in the recipe?
Yes, the recipe calls for 3/4 teaspoon of salt to balance the sweetness.
What type of sugar is used in the cake batter?
The batter uses 1.5 cups of packed golden brown sugar.