Chocolate-Caramel Layer Cake
Why This Recipe Works
Many chocolate-caramel cakes barely contain enough caramel flavor to merit the name. To ensure caramel flavor in each bite, we sandwich three layers of thick but spreadable caramel filling between layers of deep, dark, moist chocolate cake. For a not-too-sweet caramel that is spreadable but thick enough to stand out between the layers, we cook it until it’s dark (but not burnt) and add extra butter to ensure that it sets up at room temperature and does not ooze. Our thick, satiny chocolate frosting comes together in the food processor in minutes.