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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 16 |
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We created this decadent chocolate cake showcasing a creamy caramel layer and rich ganache. A small slice goes a long way to satisfy a sweet tooth. Ingredients:
1 cup dark baking cocoa |
1 cup boiling water |
1 cup butter, softened |
2-1/4 cups sugar |
4 eggs |
1-1/2 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup buttermilk |
caramel layer: |
1 teaspoon butter |
1 cup chopped pecans |
1/2 cup plus 1 tablespoon sugar |
1/2 cup plus 1 tablespoon packed brown sugar |
1 cup heavy whipping cream, divided |
1/2 cup dark corn syrup |
6 tablespoons butter, cubed |
ganache layer: |
1 teaspoon butter |
1 cup chopped pecans |
1 cup dark chocolate chips |
2/3 cup heavy whipping cream |
frosting: |
2 ounces unsweetened chocolate, chopped |
1/3 cup dark chocolate chips |
4 cups confectioners' sugar |
3/4 cup butter, softened |
1/4 cup milk |
1 tablespoon dark baking cocoa |
1 teaspoon vanilla extract |
garnishes: |
chocolate curls or other decorations |
Directions:
1. Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For caramel layer: Line a 9-in. round pan with foil and grease the foil with butter. Sprinkle with pecans; set aside.
4. In a large heavy saucepan, combine the sugar, brown sugar, 1/2 cup cream, corn syrup and butter. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 5 minutes. Gradually stir in remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 10 minutes.
5. Remove from the heat. Quickly pour into prepared pan (do not scrape saucepan). Cool.
6. For ganache layer: Line a 9-in. round pan with foil and grease the foil with 1 teaspoon butter. Sprinkle with pecans; set aside. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Pour over pecans. Cool to room temperature; chill until set.
7. For frosting: In a microwave, melt unsweetened chocolate and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat the confectioners' sugar, butter, milk, cocoa and vanilla until smooth; beat in melted chocolate.
8. To assemble cake: Place one cake layer on a serving plate; remove foil from caramel and place on top. Top with another cake layer; remove foil from ganache and place on top. Top with remaining cake layer. Frost top and sides of cake. Garnish as desired. Yield: 16 servings.
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