Chocolate Lizzie Cake with Caramel Filling
Recipe GLPRd3c7d16df69795
A decadent four-layer chocolate cake with a rich caramel filling. Moist chocolate layers are created by combining melted unsweetened chocolate with a buttermilk batter, then assembled with a creamy caramel spread made by cooking sugar, butter, and milk to the soft-ball stage.
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Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
4 1/2 ounces unsweetened chocolate squares
1/2 cup boiling water
1 teaspoon vanilla extract
1/4 teaspoon lemon juice
1 cup butter for filling
3 cups confectioners' sugar
2 cups superfine sugar
1 cup milk
Directions
Preheat your oven to 325°F (165°C). Grease four 8-inch round cake pans with butter or cooking spray and dust the bottoms and sides with flour, tapping out any excess.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together 1 cup of butter and 2 cups of white sugar until light and fluffy, about 2-3 minutes.
Add eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
Alternate adding the flour mixture and buttermilk to the egg mixture, beginning and ending with the flour mixture. Beat on low speed after each addition until just combined. Do not overmix.
Place the unsweetened chocolate squares in a small heatproof bowl. Pour the 1/2 cup of boiling water over the chocolate and let it sit for 1 minute to soften, then stir until completely melted and smooth.
Fold the melted chocolate, 1 teaspoon of vanilla extract, and 1/4 teaspoon of lemon juice into the batter until evenly combined.
Divide the batter equally among the four prepared cake pans. Smooth the tops with a spatula.
Bake for 35-40 minutes, until a toothpick inserted in the center of each cake comes out with just a few moist crumbs. The cakes should begin to pull away slightly from the sides of the pans.
Remove the cakes from the oven and allow them to cool in their pans for 15 minutes. Turn out onto wire racks and cool completely before assembling.
For the filling, combine 1 cup of butter, 3 cups of confectioners' sugar, 2 cups of superfine sugar, and 1 cup of milk in a heavy-bottomed saucepan.
Stir the filling mixture constantly over medium heat until it reaches a boil. Continue cooking while stirring constantly until a candy thermometer reads 225°F (107°C), which will take about 10-15 minutes.
Remove the saucepan from heat and place it in a large bowl filled with ice water to cool the filling quickly.
Using an electric mixer, beat the cooling filling for several minutes. It will initially feel hot and stiff, but will suddenly begin to thicken and become creamy and spreadable as it cools.
Once the filling reaches a spreadable consistency, use it to frost between the cake layers and over the top and sides of the assembled four-layer cake.
