Pardon my absence from the blog but I was away in Europe for the last two months, working and spending time with my friends. To say that my time there was great would be an injustice - it was f'ing amazing! But if I missed anything about home, other than proper Asian and Mexican food, it was my kitchen. Baking, as many of you know, is my jam and as soon I landed in SF I was anxious to get back to my happy place.
I was absolutely delighted to see this recipe for Chocolate-Caramel Layer Cake in the Sep/Oct 2015 issue of my favorite cooking magazine, Cook's Illustrated. There are a few steps but they couldn't be more straightforward and this is a recipe that doesn't require a stand mixer.
The chocolate cake and frosting couldn't be simpler to make but I'm always a bit apprehensive when it comes to homemade caramel. The key to success is using a really good instant read thermometer. [I have this one from Thermapen and it's also recommended by the Test Kitchen.] After frosting the cake, all that was left was a nice sprinkling of Maldon sea salt that I brought back from London.
It's great to be home!