Chocolate Cake with Caramel-Milk Chocolate Frosting

Chocolate Cake with Caramel-Milk Chocolate Frosting
Photo by Mark Thomas

Ingredients

  • 24 ounces imported milk chocolate (such as Lindt)
  • 18 tablespoons unsalted butter
  • 1 ½ cups golden brown sugar
  • 1 ¼ teaspoons baking soda
  • 1 cup unsweetened cocoa powder (preferably Dutch-process)
  • ½ cup water
  • 3 large eggs
  • + 11 more ingredients
    • 1 ½ cups sugar
    • 3 ounces bittersweet (not unsweetened) or semisweet chocolate
    • ½ teaspoon baking powder
    • ¾ teaspoon salt
    • ½ cup water
    • 1 cup semisweet chocolate chips
    • 2 ¼ cups whipping cream
    • Nonstick vegetable oil spray
    • 2 cups cake flour
    • 1 tablespoon vanilla extract
    • 18 tablespoons buttermilk

Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. ...

View full recipe at Epicurious

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