Very Special Chocolate Cake
Submitted by tyfillingim
Three-layer cake with two chocolate buttermilk layers and a yellow layer, sandwiched with caramel filling and topped with rich chocolate frosting. Show-stopper celebration cake.
YIELD
24 servingsPREP
45 minCOOK
1½ hrsREADY
3 hrsThis is a celebration cake that takes the time to do everything right. Two deep chocolate buttermilk layers and one tender yellow layer, stacked with a caramel filling between each, then frosted in a glossy bittersweet chocolate. Three textures, three flavors, one show-stopping finish.
The coffee-and-vinegar move in the chocolate batter is the recipe’s secret weapon. Strong coffee deepens the cocoa flavor without making the cake taste like coffee, and the baking soda activated by vinegar gives extra lift while balancing the buttermilk acidity. Brown sugar instead of white adds molasses richness.
The yellow layer in the middle is the unexpected detail. The visual contrast when sliced is striking: deep brown, then golden, then deep brown. The yellow layer also adds a different flavor profile that keeps the chocolate from overwhelming.
The caramel filling is built like classic Southern caramel: butter and brown sugar boiled briefly, then powdered sugar added off-heat for a smooth, lickable consistency. Cool to lukewarm before adding the powdered sugar or it’ll go grainy.
Pro Tips
- Bake the chocolate layers and yellow layer at the same time if oven space allows. They have similar bake times.
- All cake layers must be completely cool before assembling. Warm cake melts caramel filling and makes the cake slide.
- Make deep swirls in the frosting with the back of a spoon for that bakery-shop finish.
- Slice into THIN wedges (per the recipe) and serve with vanilla ice cream. This cake is rich.
Variations
- Add a tablespoon of espresso powder to the chocolate layers for an even deeper chocolate flavor.
- Use salted caramel (just add a pinch of flaky sea salt) for a modern twist.
- Sprinkle the assembled cake with toasted pecans for crunch and visual interest.
Ingredients
Directions
Chocolate Layers:
Preheat oven to 350℉ (180℃). Grease and flour two 9-inch layer pans.
Sift flour, cocoa and salt onto waxed paper. In large bowl, beat sugar, butter and eggs with electric mixer at high speed for 5 minutes, or until light and fluffy.
Add flour mixture alternately with milk, beating at low speed after each addition.
Moisten baking soda with vinegar, and stir into batter along with coffee. Divide batter between the two prepared pans.
Bake for 40 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen edges and turn out onto wire rack.
Yellow Layer:
Grease and flour a 9-inch layer pan. Sift flour, sugar, baking powder and salt into small bowl.
Add shortening and ½ cup of the milk. Beat with electric mixer at medium speed for 2 minutes, scraping sides often. Add remaining milk and egg; beat 2 minutes longer. Pour into pan.
Bake for 35 minutes, or until toothpick inserted in center comes Cool 10 minutes. Loosen edges and turn out onto wire rack. Cool completely.
To assemble cake:
Place one chocolate layer on serving plate; spread with half of Caramel Filling.
Top with yellow layer; spread with remaining filling. Place second chocolate layer on top.
Frost side and top of cake with Vanilla Frosting, making deep swirls. Keep in cool place until ready to serve.
Slice into THIN wedges, and serve with vanilla ice cream if desired.
Caramel Filling:
In medium saucepan, melt butter; add sugar and bring to a boil, stirring constantly. Lower heat, cook and stir for 2 minutes longer. Stir in milk and salt.
Remove from heat; cool to lukewarm. Gradually stir in powdered sugar until smooth.
Chocolate Frosting:
In medium bowl, combine butter, egg, chocolate and corn syrup. Beat until smooth. Add powdered sugar, water and salt. Beat again until smooth and spreadable.
If too soft to spread, add more sugar.
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