I made this cake for my Mum and Sister for their joint birthday celebration. I thought, how hard could it be to make a fancy cake that is exactly what I want? Well, it wasn't hard, time-consuming...sure, but worth it? HELLS YES!
This cake is the most delicious chocolate cake I have ever tasted in my life. No joke. Martha you are amazing. Not only was I so impressed by its moist delicious goodness, everyone that has tried it agrees.
Now, first up let me say, this is an American recipe, so understandably some of the ingredients are hard to find (but not impossible!), and obviously I had to convert everything into metric, which isn't hard thanks to Google. I had to substitute a few things, but they were so close I can't imagine that even if I had the true ingredients listed that this cake could get any better!
I'm not going to post the recipe on my blog, but here is the link: http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake
I decided to make a 4 layer cake instead of 6, so I used 2/3rds of the ingredients listed in the recipe for the cake, but made the listed caramel and frosting as I couldn't be bothered working out the proportions for those.
If you live in Melbourne you can find Corn Syrup at CakeDeco in the CBD. It's about $11 for a bottle.
For help with substitutions or Australian Equivalents:
Safflower oil - Vegetable oil (substitution)
Semisweet chocolate - I've used both Cadbury Dark Block 45% Cooking Chocolate or Nestle Plaistowe Premium Dark Cooking Chocolate, both work great.
Dutch cocoa powder - you can find this at Woolworths in the baking aisle. I found the Nestle brand.
All-purpose flour - Plain flour
Baking soda - bicarb soda
Coarse salt - I made my own with a salt grinder set to the coarse setting.
Heavy Cream - Pure Cream
Confectioner's sugar - Icing sugar
Maldon sea salt flakes - These can be found a Woolworths with other types of Salt. The second time I made this cake I used this more liberally for the top of the cake, it tastes so good with the crunchiness and saltiness with the sweetness of the chocolate.
With the Salted-Caramel, make sure to follow the instructions carefully. The first batch I made I burnt so I had to throw out. If you aren't sure, take it off the heat sooner rather than later! It should not taste bitter! Use a thermometer if you have one. The extra salted caramel can be kept in little glass jars in the fridge or given as a gift. So yummy! Great for Icecream, cupcakes etc.
Happy Baking!
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