Salted-Caramel Six-Layer Chocolate Cake

Directions

Preheat oven to 350 degrees.

Make the cake:

Butter three 9-inch round cake pans, and dust with flour, tapping out excess.

Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer.

Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.

Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes.

Turn out cakes onto racks, and let cool completely.

Make the caramel:

Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat.

Cook, without stirring, until mixture is dark amber, about 14 minutes.

Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes.

Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.

Make the frosting:

Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves.

Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy.

Gradually beat in melted chocolate and then cocoa mixture until combined.

Let stand for 30 minutes before using.

Assemble:

Trim tops of cakes using a serrated knife to create a level surface.

Cut each in half horizontally to form 2 layers.

Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top.

Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered.

Refrigerate until set, about 1 hour.