Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce

Ingredients

  • 2 large eggs
  • ¾ teaspoon baking powder
  • 1 ½ teaspoons baking soda
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened Dutch-process cocoa powder
  • 1 ½ cups all-purpose flour, plus more for pan
  • Unsalted butter, for pan
  • + 23 more ingredients
    • For the cake:
    • ¼ cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
    • Salt
    • 1 pound semisweet chocolate, melted and cooled
    • Salt
    • ½ cup confectioners' sugar
    • 2 sticks unsalted butter
    • ¼ cup plus 2 tablespoons hot water
    • For the frosting:
    • Salt
    • ¼ teaspoon pure vanilla extract
    • 3 tablespoons unsalted butter
    • ½ cup light corn syrup
    • 1 cup heavy cream
    • 1 cup granulated sugar
    • For the caramel sauce:
    • 6 ounces milk chocolate, melted
    • 1 cup crisped-rice cereal
    • For the Milk-Chocolate Crunch:
    • 1 teaspoon pure vanilla extract
    • 3 tablespoons vegetable oil
    • ¾ cup low-fat buttermilk
    • ¾ cup warm water

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 teaspoon salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium...

View full recipe at SpringPad

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