CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE

CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE image

Categories Dessert

Number Of Ingredients 29

Previous Next

Ingredients

CAKE
-unsalted butter, for pan
-1 1/2 cups all-purpose flour, plus more for pan
-3/4 cup unsweetened Dutch-process cocoa powder
-1 1/2 cups granulated sugar
-1 1/2 tsp baking soda
-3/4 tsp baking powder
-salt
-2 large eggs
-3/4 cup warm water
-3/4 cup low-fat buttermilk
-3 tbs vegetable oil
-1 tsp vanilla extract
MILK-CHOCOLATE CRUNCH
-1 cup crisped-rice cereal
-6 oz milk chocolate, melted
CARAMEL SAUCE
-1 cup granulated sugar
-1 cup heavy cream
-1/2 cup light corn syrup
-3 tbs unsalted butter
-1/4 tsp vanilla extract
-salt
FROSTING
-1/4 cup plu 2 tbs unsweetened Dutch-process cocoa powder
-1/4 cup plus 2 tbs hot water
-2 sticks unsalted butter
-1/2 cup confectioners' sugar
-1 pound semisweet chocolate, melted and cooled

Steps:

1. Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 tsp salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat on medium-high speed until smooth, about 3 minutes. 2. Pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let cool completely in pan. 3. Make the milk-chocolate crunch: Fold crisped-rice cereal into melted milk chocolate until completely coated. Spread mixture about 1/4 inch thick on a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use. 4. Make the caramel sauce: Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool. 5. Make the frosting: Place cocoa powder in a small bowl, and stir in hot water to create a thick paste. Beat butter, confectioners' sugar, and a pinch of salt until pale and fluffy. Gradually beat in melted semi-sweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10 to 12 minutes, whisking every few minutes. Let stand at room temperature until ready to use. 6. Assemble the cake: Slice cake into 3 even rounds. Spread 1/2 cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup crunch. Top with middle cake layer, and repeat, finishing with top cake layer. 7. Frost cake with a crumb coat (a thin layer of frosting to seal in stray crumbs); refrigerate until set, about 1 hour. 8. Frost entire cake with remaining frosting. Let stand at room temperature until ready to serve (up to 8 hours).