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Martha Stewart's Mile High Salted-Caramel Chocolate Cake
Ingredients
  • subheading: CAKE:
  • unsalted butter, room temperature, for pans
  • 1½ cups unsweetened Dutch-process cocoa powder
  • 3 cups unbleached all-purpose flour
  • 3 cups sugar
  • 1 tablespoon baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 4 large eggs, room temperature
  • 1½ cups buttermilk
  • 1½ cups warm water
  • ½ cup plus 2 tablespoons safflower oil
  • 2 teaspoons vanilla extract
  • subheading: CARAMEL:
  • 4 cups sugar
  • ¼ cup light corn syrup
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) cold unsalted butter, cut into tablespoons
  • subheading: FROSTING (MAKES ABOUT 4 CUPS):
  • ¼ cup unsweetened Dutch-process cocoa powder
  • ¼ cup boiling water
  • 2 sticks (1 cup) unsalted butter, room temperature
  • ¼ cup plus 2 tablespoons confectioners’ sugar, sifted
  • pinch kosher salt
  • 12 ounces bittersweet chocolate (70% cacao), melted and cooled
  • flaky sea salt, such as Maldon, for sprinkling
Steps
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