OVER-THE-TOP CHOCOLATE CAKE

Over-the-Top Chocolate Cake image

This chocolate cake looks as awesome as it tastes. The swirls of dulce de leche sauce and toffee topping make it elegant. It's best to let the frosted cake set up in the fridge before serving.-Vanessa Johnson, Heyburn, Idaho

Provided by Taste of Home

Time 1h50m

Yield 16 servings.

Number Of Ingredients 26

Ingredients

1 teaspoon plus 3/4 cup butter, divided
1 cup sugar
2 tablespoons water
Dash salt
1/2 cup coarsely chopped pecans
1 teaspoon vanilla extract
CAKE:
2 cups sugar
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 large eggs
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
FROSTING:
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
1/2 cup Mascarpone cheese
9 ounces white baking chocolate, melted
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup dulce de leche, divided

Steps:

Line a 13x9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside., In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces., In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 9-in. round baking pans., Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners' sugar and vanilla. Fold in whipped cream and 1/2 cup dulce de leche., Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with 1/4 cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake., Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 781 calories, Fat 49g fat (24g saturated fat), Cholesterol 133mg cholesterol, Sodium 504mg sodium, Carbohydrate 80g carbohydrate (65g sugars, Fiber 1g fiber), Protein 9g protein.