Martha Stewart Chocolate Caramel Cake Recipe
Are you looking for a dream dessert? The Martha Stewart Chocolate Caramel Cake Recipe is perfect. It is rich, dark, and very sweet.
Equipment
- Two 8-inch round cake pans.
- Large mixing bowls
- Electric hand mixer or stand mixer.
- Small saucepan
- Parchment paper
- Cooling rack
- Rubber spatula
Ingredients
- 2 cups all-purpose flour.
- 2 cups granulated sugar.
- 3/4 cup unsweetened cocoa powder.
- 2 teaspoons baking soda.
- 1 teaspoon salt.
- 1 cup whole milk.
- 1/2 cup vegetable oil.
- 2 large eggs.
- 2 teaspoons vanilla extract.
- 1 cup boiling water.
- 1 cup heavy cream for caramel.
- 1 cup sugar for caramel.
- 4 tablespoons butter.
Instructions
- Heat your oven to 350°F. Grease your cake pans well.
- Whisk flour, sugar, cocoa, soda, and salt. Ensure there are no lumps left.
- Add milk, oil, eggs, and vanilla. Mix on medium speed until smooth.
- Carefully stir in the boiling water. The batter will be very thin.
- Pour batter into the pans equally. Bake for 30 to 35 minutes.
- Melt sugar in a pan until golden. Stir in butter and heavy cream slowly.
- Let cakes cool completely. Spread caramel between layers and on top.
Notes
- Use high-quality cocoa powder for deep flavor.
- Do not overmix the cake batter.
- Make sure eggs are at room temperature.
- Let the caramel thicken before pouring.
- Line pans with parchment paper for easy removal.