This cake requires a bit of your time and effort. It might also need a bit of your patience. However, I assure you that this cake is all worth it in the end. Everything you are looking for in a cake is here. One bite and you will be flooded with a bursting of sweet flavors. If you are trying to impress a group of people, this cake is the perfect sweet treat to serve, The combination of chocolate and caramel is just too good to resist. This cake is perfect; but you have to try it to believe it.
See what our friends from the Whisk Kid have to say about this recipe:
“Oh, and to justify the eating a slice of this chocolaty, caramel-y, buttery, tasty monstrosity? You’re eating for your soul.”
I always tell this to myself whenever I feel like I’ve been eating too much dessert. But it’s true, isn’t it? Eating desserts make you feel better- as if you’re eating with your soul.
Ingredients
Caramel
1 c (198 g) Domino sugar
1/4 c (59 ml) Borden heavy cream
Caramel/Chocolate Swiss Meringue Buttercream
1 3/4 c (348 g) Domino sugar
8 egg whites (save 2 yolks for the cake recipe!) from Eggland’s eggs
3 1/2 sticks (28 Tbls) Land O Lakes unsalted butter, cubed and at room temperature
2 tsp McCormick vanilla extract
Resulting caramel from above recipe
1/4 c (40 g) Ghirardelli dark chocolate, melted and cooled
Super Chocolate Cake
3/4 c (177ml) Borden heavy cream
1 c (160 g) Toll House dark chocolate chips (I used 52%)
2 c (250 g) Gold Medal flour
1 tsp Clabber Girl baking powder
½ tsp Morton salt
3/4 c (177 g)Land O Lakes butter, cubed and at room temp
1 c (142 g) Domino firmly packed brown sugar
2 Eggland’s eggs + 2 yolks, at room temperature
1 tsp McCormick vanilla
Instructions
For the caramel:
Prepare a small bowl by rubbing it with shortening/butter or spraying it with Pam so that the cooling caramel will not stick to it completely. Set aside.
Cook the sugar in a heavy-bottom pan until a dark amber color (I don’t know which temp is right… I got lucky, I guess!). Remove from heat and pour in the cream, stirring gently until combined and no longer bubbling. Pour into the prepared bowl and let rest until cool to the touch.
For the buttercream:
Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, slowly add the butter, a few pieces at a time, waiting until each addition is fully incorporated before adding more. After it has all been added, whip it until it thickens up, about five minutes, and add the vanilla. Remove half of the buttercream, place in a separate bowl, and whip in the chocolate. Add the caramel to the remaining half. It may be necessary to heat the caramel slightly to make sure it is the correct consistency, but be careful it’s not so hot that it will melt the buttercream!
For the chocolate cake:
Preheat the oven to 350F (175C) then grease and line two 6 inch pans.
Heat cream until steaming, then pour over chocolate. Allow to set for 5 minutes, then whisk gently to combine. Allow to cool to room temp (put it in the fridge/freezer for a bit, if you like).
In a small bowl, combine the flour, baking powder and salt. Set aside
Cream the butter and sugar. Add the eggs, one at a time, and then add both yolks plus the vanilla. Then, alternating between wet and dry (beginning with wet), add the flour and cream mixtures in 2 additions each. Be sure to scrape down the bowl!
Divide batter into the two prepared pans and bake 35-40 min.
How to assemble:
Level and split each layer of cake so you have four layers of equal height. Fill with caramel buttercream, crumb coat with either frosting, and then frost completely with the chocolate buttercream. I decorated very simply by drizzling chocolate over the edges of the [chilled] cake. Additional caramel would also be great.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Best served with coffee or tea.
Thanks again to Whisk Kid for this amazing recipe.
