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Chocolate and Caramel Cake


I wanted a showstopping dessert, and was craving something "caramely". Of course, Brad's preference is always chocolate, and most of my recent baking offerings have involved fresh fruit, berries or lemons. I decided to concoct something that would please everyone. First I used this simple recipe for a yellow butter cake. I doubled it to get 8 layers, baking two at a time in 9" round cake pans with removable bottoms.

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 1/2 teaspoon vanilla

Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time. Beat well after each addition. Add half of the flour mixture then half of the milk. Add vanilla extract. Mix until completely blended; add remaining flour and milk and beat until smooth. Spread batter in two greased and floured 8 or 9-inch layer cake pans lined with parchment. Bake two layers at a time at 350° for 14 to 16 minutes, or until edges are golden, and cake springs back when lightly touched near center. Cool all the layers.

Chocolate Ganache Frosting

1 cup cream
1 cup sugar
1/4 teaspoon salt
1 stick (8 T. ) unsalted butter, softened
1 t. vanilla
8 oz. of semisweet chocolate, chopped, or broken into small pieces

Place chocolate in a large bowl. Heat the cream, sugar and salt in a medium saucepan over medium heat, stirring, until mixture begins to simmer (but not boil). Pour hot cream mixture over chocolate,whisking until smooth. Whisk in butter and vanilla. Cover bowl and chill for about an hour so frosting is firm, but spreadable and glossy.

Marscapone- Caramel Frosting (You may remember this from my "All About Caramel Cake")

5 c. powdered sugar
1 ½ c. butter, softened
5 T caramel sauce
4 or 5 T. marscapone

Beat powdered sugar and butter until smooth. Add caramel sauce and marscapone, and beat together until smooth. Chill and allow to set up for 30 minutes in the fridge.


Place first cake layer on serving plate. Frost with 1/4 of caramel frosting. Place next layer on top, and frost with chocolate frosting. Alternate with remaining layers, with chocolate on top. Chill. Take cake out of fridge 15 minutes before serving.


Do you believe I didn't even TASTE it? I cut a tiny piece to try the next day, and after our guests left, I froze the rest for next week's house quests.

Comments (4)

Absolutely gorgeous and the flavors are my favorite!

Palma-Your cake looks wonderful. There's not much better than chocolate and caramel. I guess I've never read your recipe for the caramel frosting before. It sounds so good and easy. Is the caramel sauce you're using just ice cream topping, or do you make caramel yourself?

Just Mrs. Richardson's caramel ice cream topping.

That is an incredible cake! Paul has asked for a piece to be fed exed to him (oink)

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