Ingredients
Cake Ingredients:
Unsalted butter, for cake pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 cup unsweetened dark cocoa powder
1 1/2 cups of sugar
1 1/2 tsp baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup warm water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 tsp vanilla extract
For the Milk-Chocolate Filling:
1 cup Rice Crispies cereal
6 oz . 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 your oven to 350 degrees. To prepare the cake: Butter and flour an 8-inch round cake pan (3 inches deep). Sift the flour, cocoa, sugar, baking soda, baking powder, and 3/4 teaspoon of salt in to a large bowl. Add eggs, tepid to warm water,buttermilk, oil, and vanilla extract. Beat by using a mixer on med.-high speed until thoroughly combined, about 3 min.
Pour the batter into the greased baking pan, and bake until a toothpick inserted into the center is clean, 55 to 60 min. Let cool completely in pan.
While waiting, make the crispy milk chocolate filling: Fold crisped rice cereal into melted milk chocolate until completely lined. Spread the mixture about 1/4 inch thick onto a lightly greased cookie sheet. Freeze until set, about 45 minutes. Chop into tiny pieces. Refrigerate until later.
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 prepare the icing: Put cocoa powder in a small bowl, and stir in hot water to make a thick paste. In a separate bowl, beat the butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Slowly beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate it for 10-12 minutes, whisking every few minutes. Let stand at room temperature until ready to use the frosting.
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. Set the cake in the refridgerator for 30 minutes to chill and then you may frost the chocolate cake with remainder of the frosting. The cake can be refridgerated or served at room temperature.
Cake Ingredients:
Unsalted butter, for cake pan
1 1/2 cups all-purpose flour, plus more for pan
3/4 cup unsweetened dark cocoa powder
1 1/2 cups of sugar
1 1/2 tsp baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup warm water
3/4 cup low-fat buttermilk
3 tablespoons vegetable oil
1 tsp vanilla extract
For the Milk-Chocolate Filling:
1 cup Rice Crispies cereal
6 oz . 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 your oven to 350 degrees. To prepare the cake: Butter and flour an 8-inch round cake pan (3 inches deep). Sift the flour, cocoa, sugar, baking soda, baking powder, and 3/4 teaspoon of salt in to a large bowl. Add eggs, tepid to warm water,buttermilk, oil, and vanilla extract. Beat by using a mixer on med.-high speed until thoroughly combined, about 3 min.
Pour the batter into the greased baking pan, and bake until a toothpick inserted into the center is clean, 55 to 60 min. Let cool completely in pan.
While waiting, make the crispy milk chocolate filling: Fold crisped rice cereal into melted milk chocolate until completely lined. Spread the mixture about 1/4 inch thick onto a lightly greased cookie sheet. Freeze until set, about 45 minutes. Chop into tiny pieces. Refrigerate until later.
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 prepare the icing: Put cocoa powder in a small bowl, and stir in hot water to make a thick paste. In a separate bowl, beat the butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Slowly beat in melted semisweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate it for 10-12 minutes, whisking every few minutes. Let stand at room temperature until ready to use the frosting.
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. Set the cake in the refridgerator for 30 minutes to chill and then you may frost the chocolate cake with remainder of the frosting. The cake can be refridgerated or served at room temperature.
About the Author:
Want more Southern cooking then try this collard greens recipe and also try making this black eyed peas recipe for your Labor Day cookout.