Servings: twelve to sixteen.
Make the filling and the frosting first, letting the former chill and the latter thicken slightly at room temperature while the cake is baking and cooling.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a medium saucepan, bring the cream, cinnamon, salt, and 2 Tbs. water to a simmer over medium-high heat. Off the heat, cover and steep for 15 minutes. Meanwhile, put the chocolate in a medium bowl and set a fine strainer over it.
Pour 1/4 cup water into a heavy-duty 3-quart saucepan. Pour the sugar in the center of the pan and pat it down until evenly moistened (there should be clear water all around the sugar). Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, about 1 minute. Reduce the heat to medium and continue to cook, swirling the pot gently if the syrup colors unevenly.
When the caramel turns reddish amber, 1 to 2 minutes longer, take the pan off the heat and immediately stir in the cream mixture. Simmer over low heat, stirring constantly, until the caramel is completely dissolved, 1 to 3 minutes.
Pour the caramel cream through the strainer onto the chocolate and discard the cinnamon. Whisk until the chocolate melts and the mixture is smooth. Scrape into a wide, shallow bowl, cover loosely, and refrigerate until thoroughly chilled, at least 4 hours and up to 3 days.
Line the bottoms of three 9×2-inch round cake pans with parchment. Position a rack in the lower third of the oven if the three pans will fit on it. Otherwise, position racks in the upper and lower thirds of the oven. Heat the oven to 350°F.
In a small bowl, whisk the cocoa and 1/2 cup lukewarm water. In a liquid measuring cup, mix the buttermilk with 1/2 cup cool water. In a medium bowl, whisk the flour, baking soda, and salt and sift them three times onto a sheet of parchment.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 15 seconds. Add the sugars gradually, beating until the mixture lightens in color and appears sandy but fluffy, about 5 minutes total. Dribble the eggs in a little at a time, taking a full minute to add them. Continue to beat for a few seconds until the mixture is smooth and fluffy.
Stop the mixer and add the cocoa mixture. Beat on medium speed just until combined. Stop the mixer and, using the parchment as a chute, add about one-quarter of the flour. Mix on low speed just until incorporated. Stop the mixer and add one-third of the buttermilk. Mix just until blended. Repeat, stopping the mixer between additions and scraping the bowl as necessary, until the remaining flour and buttermilk are mixed in.
Divide the batter evenly among the pans. Bake until a toothpick inserted in the center of each cake comes out clean, 17 to 20 minutes (if baking on two levels, rotate the upper and lower pans halfway through baking). Cool the cakes on racks for 5 minutes and then turn onto the racks, remove the parchment, and cool completely.
Made this for a few birthdays for young and older-all loved it! The filling is really good-just a hint of cinnamon. Had no problems with the frosting-this is a good birthday cake-never have left overs with this one.
The frosting is grainy and so stiff it tore apart the cake. The filling is too sweet without being noticeably cinnamon or caramel flavored. In the end, it was a really sweet cake with an exterior I wish I had either left off or replaced with a tried and true ganache recipe.
This is such a fabulous recipe. I like a project cake and this is one but none of the parts are that onerous. The filling is truly wonderful with complex flavors - very satisfying to see it come together. A keeper recipe. The video for the chocolate curls is very well done and I had a lot of fun decorating my cake with them - don't skip that part - it looks beautiful and it's very easy to do. I wrote a description and posted some photos on my blog about this recipe. Here is a link:http://notesondinner.com/2012/02/09/dream-dessert-cinnamon-caramel-ganache-layer-cake/
Fantastic cake! One of the best chocolate cakes I have ever made. It's my go to recipe when I want a show-stopper that's really impressive. The ganache is heavenly; a perfect balance of cinnamon and caramel which heightens chocolate cake to a new level. It is a bit time consuming but well worth the effort. And yes, the cooled ganache is like soup but transforms, when whipped to increase it's volume, into this luscious spread that covers the cake layers beautifully. Your recipes always prove to be outstanding. Thank you so much! Another winner!
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?