Ingredients
Cake Ingredients:
Unsalted butter, for cake pan
1 1/2 cups all-purpose flour, plus a little bit more for pan
3/4 cup unsweetened powered cocoa
1 1/2 cups granulated sugar
1 1/2 tsp baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup tepid water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
For the Chocolate Filling:
1 cup crisped-rice cereal
6 ounces milk chocolate, melted and cooled
For the caramel sauce:
1 cup of sugar
1 cup of heavy whipping cream
1/2 cup light corn syrup
3 tbsps unsalted butter
1/4 tsp . vanilla extract
Pinch of salt to taste
For the icing:
1/4 cup plus 2 tbsps unsweetened dark cocoa powder
1/4 cup plus 2 tbsps hot water
2 sticks unsalted butter
1/2 cup powdered sugar
Salt
1 pound semisweet chocolate, melted and cooled down
Instructions:
Preheat the oven to 350 degrees. To make the cake: Butter and flour an 8-inch round cake pan (3 inches deep). Sift flour, cocoa, sugar, baking soda, baking powder, and 3/4 teaspoon of salt in a large bowl. Add eggs, warm water,buttermilk, oil, and vanilla extract. Beat using a mixer on med-high speed until well combined, about 3 min.
Pour the batter into the greased cake pan, and bake until a toothpick inserted in the center is clean, 55 to 60 mins. Let cool completely in pan.
Meanwhile, make the crunchy chocolate filling: Fold crisped rice cereal into melted milk chocolate until completely coated. Spread the mixture about 1/4 inch thick onto a slightly greased baking sheet. Freeze until hard, about 45 minutes. Chop into very small pieces. Refrigerate until ready to use.
To make the caramel sauce: Bring sugar, heavy cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Whisk continually to avoid the sauce from burning until it reaches a soft boil and is thick enough to coat the back of a spoon. Immediately remove from heat, and stir in the vanilla and a pinch of salt. Pour into a bowl, and let cool.
To make the icing: Place cocoa powder in small bowl, and stir in hot water to create a thick paste. In a separate bowl, beat the butter, confectioners' sugar, and a pinch of salt until light and fluffy. Steadily beat in melted semisweet chocolate and cocoa paste. If frosting doesn't feel firm enough, refrigerate it for 10-12 minutes, whisking ever so often. Let stand at room temperature until ready to use.
To put together the cake: Turn the baking pan upside down and delicately pat the pan until the cake falls out, then trim the top of the cake. Slice into 3 even layers. Place bottom layer on a cake stand or large plate, and spread out 1/2 cup milk chocolate crisp on top. Lightly drizzle 3/4 cup caramel sauce on top of the filling, and cover with another 1/2 cup crisp. Top with middle cake layer, and repeat the filling and caramel layers process, finishing with top cake layer.
Then, frost the cake with a "crumb coat", which is a thin layer of frosting to seal in crumbs. Put the cake in the refridgerator for 30 minutes to harden and then you may frost the cake with the remaining of the frosting. The chocolate cake can be refridgerated or served at room temperature.
Cake Ingredients:
Unsalted butter, for cake pan
1 1/2 cups all-purpose flour, plus a little bit more for pan
3/4 cup unsweetened powered cocoa
1 1/2 cups granulated sugar
1 1/2 tsp baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup tepid water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
For the Chocolate Filling:
1 cup crisped-rice cereal
6 ounces milk chocolate, melted and cooled
For the caramel sauce:
1 cup of sugar
1 cup of heavy whipping cream
1/2 cup light corn syrup
3 tbsps unsalted butter
1/4 tsp . vanilla extract
Pinch of salt to taste
For the icing:
1/4 cup plus 2 tbsps unsweetened dark cocoa powder
1/4 cup plus 2 tbsps hot water
2 sticks unsalted butter
1/2 cup powdered sugar
Salt
1 pound semisweet chocolate, melted and cooled down
Instructions:
Preheat the oven to 350 degrees. To make the cake: Butter and flour an 8-inch round cake pan (3 inches deep). Sift flour, cocoa, sugar, baking soda, baking powder, and 3/4 teaspoon of salt in a large bowl. Add eggs, warm water,buttermilk, oil, and vanilla extract. Beat using a mixer on med-high speed until well combined, about 3 min.
Pour the batter into the greased cake pan, and bake until a toothpick inserted in the center is clean, 55 to 60 mins. Let cool completely in pan.
Meanwhile, make the crunchy chocolate filling: Fold crisped rice cereal into melted milk chocolate until completely coated. Spread the mixture about 1/4 inch thick onto a slightly greased baking sheet. Freeze until hard, about 45 minutes. Chop into very small pieces. Refrigerate until ready to use.
To make the caramel sauce: Bring sugar, heavy cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Whisk continually to avoid the sauce from burning until it reaches a soft boil and is thick enough to coat the back of a spoon. Immediately remove from heat, and stir in the vanilla and a pinch of salt. Pour into a bowl, and let cool.
To make the icing: Place cocoa powder in small bowl, and stir in hot water to create a thick paste. In a separate bowl, beat the butter, confectioners' sugar, and a pinch of salt until light and fluffy. Steadily beat in melted semisweet chocolate and cocoa paste. If frosting doesn't feel firm enough, refrigerate it for 10-12 minutes, whisking ever so often. Let stand at room temperature until ready to use.
To put together the cake: Turn the baking pan upside down and delicately pat the pan until the cake falls out, then trim the top of the cake. Slice into 3 even layers. Place bottom layer on a cake stand or large plate, and spread out 1/2 cup milk chocolate crisp on top. Lightly drizzle 3/4 cup caramel sauce on top of the filling, and cover with another 1/2 cup crisp. Top with middle cake layer, and repeat the filling and caramel layers process, finishing with top cake layer.
Then, frost the cake with a "crumb coat", which is a thin layer of frosting to seal in crumbs. Put the cake in the refridgerator for 30 minutes to harden and then you may frost the cake with the remaining of the frosting. The chocolate cake can be refridgerated or served at room temperature.
About the Author:
Learn more about Southern style foods by preparing either this collard greens recipe or perhaps this black eyed peas recipe for your next big family meal.