Saturday, January 21, 2012

Eatable: Martha's Sky High Salted Caramel Chocolate Cake

And my most favorite one of all...

A swell Martha Stewart recipe I came across in one of her magazines and just simply had to try.  This recipe is not for the faint of heart or the semi-homemade baker.  Requiring elbow grease, a bit of sweat, patience and loyalty, when going the whole 9 yards this cake is 100% worth it.  Save for special occasions.  Here, Christmas dessert.

Note: I made the recipe first in miniature cupcake form by piping the salted caramel into the baked off cupcakes and then dipping them into the loose chocolate frosting, topping them with a sprinkle of sea salt.  They were simply lovely and stayed moist for days.

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