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1
Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven.
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2
Preheat the oven to 350 degrees F. Grease three 9-inch cake pans with butter or cooking spray, then line each with a parchment paper round and grease the rounds.
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3
Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
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4
Scrape down the sides of the bowl with a rubber spatula.
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5
Beat in the molasses.
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6
Add the eggs, one at a time, beating between each addition.
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7
In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend.
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8
Add the flour mixture and sour cream alternately to the batter.
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9
(Start and end with the flour mixture, adding the flour mixture in 3 increments and the sour cream in 2 increments.)
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10
After each addition, mix on low speed just to combine the ingredients.
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11
Stir in the shredded apples, vanilla, and ginger.
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12
Spoon the batter (it will be thick) evenly into the prepared pans.
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13
Place two cake pans side by side on one rack and the third on the other.
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14
Stagger the cake layers on the oven racks so that no layer is directly over another.
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15
Bake for 35 to 40 minutes, until firm to the touch.
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16
Monitor the layers carefully for doneness; each one may be done at a different time.
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17
Remove from the oven and let cool in the pans for 10 minutes.
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18
Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely, 15 to 30 minutes, before frosting.
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19
The cakes can be kept frozen, tightly wrapped in plastic wrap, for up to 3 weeks.
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20
Defrost them at room temperature before unwrapping.
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21
Frost immediately.
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22
In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter.
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23
Place over a saucepan filled with 2 inches of simmering water.
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24
Stir the caramel mixture until smooth.
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25
Remove the bowl from the heat.
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26
Let cool, stirring the mixture every few minutes until cool to the touch, about 20 minutes.
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27
(If the mixture is too warm, it will melt the buttercream frosting when it is stirred in later.)
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28
While the caramel is cooling, make the buttercream: Using an electric mixer fitted with the paddle attachment, beat the 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color.
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29
Add the remaining 2 tablespoons cream and the vanilla and powdered sugar, and beat for 3 minutes, until light and fluffy.
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30
Add the mascarpone and beat on medium-low speed until incorporated.
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31
Do not overbeat the mascarpone, or it may separate.
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32
Reserve 1/4 cup of the cooled caramel mixture to drizzle over the cake once it is frosted.
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33
Stir the remainder of the caramel into the frosting, using large strokes to create caramel swirls throughout.
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34
Dont stir it too much or the ribbons of caramel will disappear.
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35
Place one cake layer on a serving plate and spread a thick blanket of frosting on top.
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36
Add the second layer and spread thickly with frosting.
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37
Add the third layer and cover the top and sides of the cake with an even layer of frosting.
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38
Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake.
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39
Pat on the toasted pecan pieces to cover the sides of the cake.
