Bon Appetit's Chocolate Cake W/caramel-milk Chocolate Frosting

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• vegetable oil cooking spray
• 2 cups sifted cake flour (sifted, then measured)
• 1 cup unsweetened cocoa powder (preferably dutch-process)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 cups packed golden brown sugar
• 1 cup unsalted butter, room temperature plus
• 2 tablespoons unsalted butter, room temperature
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk, plus
• 2 tablespoons buttermilk
• 1/2 cup lukewarm water
• 1 cup semi-sweet chocolate chips
• 24 ounces imported milk chocolate, finely chopped (such as lindt)
• 3 ounces bittersweet chocolate (not unsweetened) or 3 ounces semisweet chocolate, finely chopped
• 1 1/2 cups sugar
• 1/2 cup water
• 2 1/2 cups whipping cream

Recipe

• 1 for cake: preheat oven to 350°f.
• 2 spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
• 3 line bottom of pans with parchment paper.
• 4 whisk flour and next 4 ingredients in medium bowl.
• 5 using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
• 6 add eggs 1 at a time, beating well after each addition.
• 7 beat in vanilla.
• 8 beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
• 9 beat in 1/2 cup lukewarm water.
• 10 stir in chocolate chips.
• 11 divide batter among prepared pans (about 2 1/3 cups for each).
• 12 smooth tops.
• 13 bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
• 14 cool completely in pans on racks.
• 15 invert cakes 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
• 16 peel off parchment.
• 17 for frosting: combine milk chocolate and bittersweet chocolate in large bowl.
• 18 stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
• 19 boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
• 20 carefully and slowly add whipping cream (mixture will bubble vigorously).
• 21 stir over low heat until any hard caramel bits dissolve and mixture is smooth.
• 22 pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
• 23 chill chocolate-caramel frosting until completely cool, about 2 hours.
• 24 let stand 1 hour at room temperature before continuing.
• 25 using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
• 26 if necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
• 27 place 1 cake layer on platter, flat side up.
• 28 spread 1 cup frosting evenly over top.
• 29 top with second cake layer, flat side up, pressing slightly to adhere.
• 30 spread 1 cup frosting over top.
• 31 top with third cake layer, rounded side up, pressing slightly.
• 32 spread remaining frosting over top and sides of cake, swirling decoratively.
• 33 (can be made 2 days ahead. cover with cake dome and store at room temperature.).