Recipe © Joey Prats School of Baking & Pastry Arts For by grace you have been saved through faith,
Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting and that not of yourselves; it is the gift of God,
Page 1 of 2 not of works, lest anyone should boast. – Ephesians 2:8-9
Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting
Makes one 23-cm round cake to serve 12
Ingredients:
For the Chocolate Cake
180 grams dark chocolate couverture (66%), melted
30 grams sifted unsweetened alkalized cocoa powder
180 grams hot water
300 grams unsalted butter, slightly softened
300 grams whole eggs
60 grams egg yolks
300 grams caster sugar
15 grams pure vanilla extract
180 grams plain yogurt
180 grams fresh whole milk
300 grams all-purpose flour
12 grams baking soda
6 grams fine salt
For the Salted Caramel Buttercream Frosting
250 grams caster sugar
75 grams still mineral water
25 grams light corn syrup
375 grams heavy whipping cream
10 grams fine sea salt
500 grams white chocolate couverture, chopped
250 grams heavy whipping cream
675 grams salted butter, slightly sloftened
For the Salted Caramel Sauce
250 grams caster sugar
75 grams still mineral water
25 grams light corn syrup
375 grams heavy whipping cream
10 grams fine sea salt
For the Assembly
Whole blanched almonds, lightly toasted and coarsely chopped (as needed, to mask side of cake)
Large white chocolate couverture curls (as needed, for top of cake)
Procedure:
For the Chocolate Cake
1. Preheat oven to 180°C. Butter three round cake pans, 23-cm in diameter x 5-cm deep. Line bottoms
with non-stick baking paper; butter again, and then dust the insides of the pans with sifted all-purpose
flour. Tap out the excess flour so that only a very thin film remains.
2. Combine melted dark chocolate couverture, unsweetened alkalized cocoa powder, and hot water in a
large bowl; whisk together until smooth.
Recipe © Joey Prats School of Baking & Pastry Arts For by grace you have been saved through faith,
Six-Layer Chocolate Cake with Salted Caramel Buttercream Frosting and that not of yourselves; it is the gift of God,
Page 2 of 2 not of works, lest anyone should boast. – Ephesians 2:8-9
3. Place unsalted butter in mixer bowl. Using the paddle attachment, beat on medium speed for 10
minutes. Add to chocolate mixture and whisk until smooth.
4. Combine whole eggs, egg yolks, caster sugar, and pure vanilla extract in another mixer bowl. Using
the wire whip attachment, whip on high speed for 5 minutes. Switch to medium speed and mix in
chocolate mixture. Switch to a paddle attachment.
5. Combine plain yogurt and fresh whole milk in a bowl; whisk together.
6. Combine all-purpose flour, baking soda, and fine salt in another bowl; mix well.
7. While mixing on low speed, add dry ingredients alternately with wet ingredients, to the mixture in
mixer bowl, beginning and ending with dry ingredients. Ideally, the following sequence should be
followed: 1/4 dry – 1/3 wet – 1/4 dry – 1/3 wet – 1/4 dry – 1/3 wet – 1/4 dry. Scrape down bowl.
8. Scale 630 grams of batter into each pan; level the tops. Bake for 30 minutes, or until a wooden pick
inserted in the center of the cakes, comes out clean.
9. Cool cakes in pans to room temparature. Wrap pans in cling wrap and refrigerate overnight.
For the Salted Caramel Buttercream Frosting
1. Combine caster sugar, still mineral water, and light corn syrup in a saucepan over medium heat. Cook
mixture without stirring until syrup turns golden.
2. Meanwhile, heat first quantity of heavy whipping cream just to boiling point in another saucepan over
medium heat.
3. Remove caramel from heat and stir in hot cream. Return saucepan to low heat and bring mixture to a
simmer, stirring constantly, until caramel is melted and mixture is smooth. Stir in fine sea salt.
4. Remove saucepan from heat and cool caramel sauce to room temperature. Transfer to a clean
container, cover with cling wrap and refrigerate overnight.
5. Combine white chocolate couverture and second quantity of heavy whipping cream in a double boiler
over medium heat. Stir until white chocolate is melted and mixture is smooth.
6. Remove from heat and cool to room temperature. Transfer to a clean container, cover with cling wrap
and refrigerate overnight.
7. Place salted butter in a mixer bowl. Using the paddle attachment, beat on medium speed for 10
minutes, until light and fluffy. Beat in white chocolate mixture, followed by the caramel mixture. Beat 2
minutes, or until buttercream is smooth.
For the Salted Caramel Sauce
1. Combine caster sugar, still mineral water, and light corn syrup in a saucepan over medium heat. Cook
mixture without stirring until syrup turns golden.
2. Meanwhile, heat first quantity of heavy whipping cream just to boiling point in another saucepan over
medium heat.
3. Remove caramel from heat and stir in hot cream. Return saucepan to low heat and bring mixture to a
simmer, stirring constantly, until caramel is melted and mixture is smooth. Stir in fine sea salt.
4. Remove saucepan from heat and cool caramel sauce to room temperature. Transfer to a clean
container, cover with cling wrap and refrigerate overnight.
For the Assembly
1. Unmold chocolate cake layers. Slice each layer horizontally into two equal layers. You will have 6 cake
layers in all.
2. Fill and frost cake layers with the salted caramel buttercream.
3. Mask side of cake with the coarsely chopped almonds. Transfer remaining buttercream into a pastry
bag fitted with a medium open star tip and pipe a rosette border of buttercream around top edge of
cake.
4. Fill top of cake with large white chocolate couverture curls and then drizzle with salted caramel sauce.
Serve cake with extra salted caramel sauce on the side.
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