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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 granulated 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 make the frosting:
1/4 cup plus 2 tbsps . unsweetened dark cocoa powder
1/4 cup plus 2 tbsps . boiling water
2 sticks unsalted butter
1/2 cup confectioners’ sugar
Pinch of salt
1 lb . semisweet chocolate, melted and cooled off

Directions:

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 cake pan, and bake until a toothpick inserted into the center slides out clean, 55 to 60 mins. Let cool completely in pan.

Meanwhile, make the crunchy chocolate milk filling: Fold crisped rice cereal into melted milk chocolate until completely coated. Spread the mixture about 1/4 inch thick onto a slightly greased cookie sheet. Freeze until hard, about 45 minutes. Chop into small pieces. Refrigerate until later.

To prepare the caramel sauce: Bring sugar, whipping cream, corn syrup, and butter to a boil in a medium saucepan over med-high heat. Whisk constantly 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 vanilla and a pinch of salt. Transfer to 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. 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.

Want more Southern cooking then try this collard greens recipe and also try making this black eyed peas recipe for your Labor Day cookout.


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Filed under: Vegetarian Foods

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