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1
For cake: Preheat oven to 350F.
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2
Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray.
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3
Line bottom of pans with parchment paper.
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4
Whisk flour and next 4 ingredients in medium bowl.
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5
Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes.
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6
Add eggs 1 at a time, beating well after each addition.
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7
Beat in vanilla.
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8
Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions.
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9
Beat in 1/2 cup lukewarm water.
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10
Stir in chocolate chips.
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11
Divide batter among prepared pans (about 2 1/3 cups for each).
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12
Smooth tops.
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13
Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes.
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14
Cool completely in pans on racks.
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15
Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate).
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16
Peel off parchment.
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17
For frosting: Combine milk chocolate and bittersweet chocolate in large bowl.
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18
Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves.
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19
Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes.
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20
Carefully and slowly add whipping cream (mixture will bubble vigorously).
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21
Stir over low heat until any hard caramel bits dissolve and mixture is smooth.
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22
Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth.
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23
Chill chocolate-caramel frosting until completely cool, about 2 hours.
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24
Let stand 1 hour at room temperature before continuing.
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25
Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy).
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26
If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
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27
Place 1 cake layer on platter, flat side up.
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28
Spread 1 cup frosting evenly over top.
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29
Top with second cake layer, flat side up, pressing slightly to adhere.
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30
Spread 1 cup frosting over top.
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31
Top with third cake layer, rounded side up, pressing slightly.
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32
Spread remaining frosting over top and sides of cake, swirling decoratively.
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33
(Can be made 2 days ahead.
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34
Cover with cake dome and store at room temperature.
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35
).
