Name: Chocolate Cake with Caramel-Milk Chocolate Frosting
Yield: Makes 12 servings
Ingredients: Nonstick vegetable oil spray; 2 cups sifted cake flour (sifted, then measured); 1 cup unsweetened cocoa powder (preferably Dutch-process); 1 1/4 teaspoons baking soda; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1 1/2 cups (packed) golden brown sugar; 1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature; 3 large eggs; 1 tablespoon vanilla extract; 1 cup plus 2 tablespoons buttermilk; 1/2 cup lukewarm water; 1 cup semisweet chocolate chips; 24 ounces imported milk chocolate (such as Lindt), finely chopped; 3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 1 1/2 cups sugar; 1/2 cup water; 2 1/4 cups whipping cream

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Chocolate Cake with Caramel-Milk Chocolate FrostingMark Thomas

A classic chocolate layer cake with a new-fashioned, thick, and rich frosting. This treat can be made up to two days ahead.

Recipe notes

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