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Triple Layer Chocolate Cake With Salted Buttercream Frosting.
Triple Layer Chocolate Cake With Salted Buttercream Frosting.
- Recipe Submitted by Cornbread on 11/24/2014
Category: Holiday, Eggs, Cakes, Chocolate
Ingredients List
- 2 cups granulated sugar
- 1 3/4 cups all purpose flour
- 3/4 cups unsweetened natural cocoa powder
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 large eggs, lightly beaten
- 1/2 cup canola oil
- 1 cup whole milk
- 1 cup boiling water
- 2 tsp light corn syrup
- 4 tbsp water
- 1/2 cup granulated sugar
- 1/2 cup cream
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp lemon juice
- 2 sticks butter, softened
- 4 cups powdered sugar
- Maldon salt
Directions
Preheat the oven to 350ºF.
Line 3 - 6" cake pans with parchment paper. Grease with butter, and then dust with flour.
In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Add the lightly beaten eggs and combine. Add the canola oil and the milk and combine. Stir in the boiling water. Your batter should now be fairly liquid.
Divide the batter into the three pans. Place into the oven and bake for 30 - 35 minutes. Remove from the oven and let cool for 10 minutes before removing from their pans. Let them finish cooling on a wire rack.
Place the corn syrup, water, and granulated sugar in a small saucepan and combine. Bring to a boil over medium heat. Do not stir the mixture while it's boiling. Continue to boil until it thickens and turns a light brown caramel color. Remove from the heat and slowly stir in the cream, vanilla, salt, and lemon juice with a wire whisk. If the caramel clumps unevenly, place back on the stove on low heat, and stir until it becomes smooth. Set to the side to cool completely.
Once the caramel sauce is completely cool, combine the 2 sticks of softened butter, 4 cups powdered sugar, and 3/4 of the caramel together in a mixer and beat until a smooth.
Once the cakes have cooled completely, assemble them by placing a thick layer of frosting between each layer. Cover the top and sides with the rest of the frosting and smooth out with a spatula. Drizzle the left over caramel on top. Finish with some flaked Maldon salt.
Line 3 - 6" cake pans with parchment paper. Grease with butter, and then dust with flour.
In a large bowl, combine the sugar, flour, cocoa powder, salt, baking powder, and baking soda. Add the lightly beaten eggs and combine. Add the canola oil and the milk and combine. Stir in the boiling water. Your batter should now be fairly liquid.
Divide the batter into the three pans. Place into the oven and bake for 30 - 35 minutes. Remove from the oven and let cool for 10 minutes before removing from their pans. Let them finish cooling on a wire rack.
Place the corn syrup, water, and granulated sugar in a small saucepan and combine. Bring to a boil over medium heat. Do not stir the mixture while it's boiling. Continue to boil until it thickens and turns a light brown caramel color. Remove from the heat and slowly stir in the cream, vanilla, salt, and lemon juice with a wire whisk. If the caramel clumps unevenly, place back on the stove on low heat, and stir until it becomes smooth. Set to the side to cool completely.
Once the caramel sauce is completely cool, combine the 2 sticks of softened butter, 4 cups powdered sugar, and 3/4 of the caramel together in a mixer and beat until a smooth.
Once the cakes have cooled completely, assemble them by placing a thick layer of frosting between each layer. Cover the top and sides with the rest of the frosting and smooth out with a spatula. Drizzle the left over caramel on top. Finish with some flaked Maldon salt.
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