Chocolate Caramel Decadence Cake

Created by Robyn Clark on April 24, 2010

Chocolate Caramel Decadence Cake

Caramel Filling
1 package caramels, 14 ounces
1 can fat free sweetened condensed milk
1/3 cup butter

In a small saucepan heat the caramels, butter and butter over low heat. Stir until the caramels are melted and the mixture is smooth; set aside.

Chocolate Cake
4 squares melted unsweetened chocolate, melted
1 stick butter, melted
1 cup hot water
½ cup buttermilk
1/3 cup natural applesauce
1 Tablespoon vanilla extract
2 eggs
2 ½ cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt

Preheat the oven to 350°. Grease a 13×9 glass baking pan.

In a large mixing bowl, melt the chocolate, and butter. With a Kitchen Aid or hand mixer, beat the chocolate and butter at low speed while adding the hot water. Continue mixing on low, until it is glossy and smooth.Add the applesauce, buttermilk, vanilla, and eggs. Beat on medium speed until thoroughly mixed.

In a medium bowl whisk the flour, sugar, baking soda, and salt together. Gradually add the dry ingredients to the chocolate mixture. Beat on medium speed until all of the flour is incorporated. Keep beating until the cake batter is smooth.

Pour half of the batter into the prepared baking dish. Using a spatula, evenly spread and smooth out the cake batter. Bake for 15 minutes, do not over-bake. Remove the cake from the oven to a heat safe surface and immediately pour the previously prepared caramel filling over the top of the hot cake. Evenly spread out the caramel filling, covering the cake completely.Top with the other half of the cake batter and spread it to completely cover the caramel filling. Bake for an additional 23 minutes. Cool completely on a wire rack before frosting.

Salted Caramel Whipped Cream Frosting

Caramel Sauce Adapted from Pioneer Woman
4 Tablespoons Butter
1 cup brown sugar
½ cups cream
½ teaspoon salt
1 tablespoon Vanilla extract

Mix the butter, brown sugar, cream and salt in a saucepan over medium low. Cook and whisk for 7 minutes. Add vanilla. Turn off heat and pour sauce into glass bowl. Cover and refrigerate.

Take the caramel sauce out of the fridge at least 20 minutes before starting the whipped frosting; the caramel sauce should be at room temperature.

For the whipped frosting:
2 ½ cups whipping cream
1 cup confectioners sugar
4-6 Tablespoons Caramel Sauce (or to taste)

Using a Kitchen Aid or a hand mixer, whip the cream on medium high. Add 1 cup confectioners sugar and beat until soft peaks start to form. On low speed add 4-6 Tablespoons (or to taste) of the caramel sauce. Beat on medium speed until stiff peaks are formed and the caramel is fully incorporated. Cover the frosting and refrigerate for at least 2 hours before using to frost cake.

Frost the top of the cake and sprinkle crushed toffee bar pieces on the top. Finish by drizzling caramel sauce over the top.

Recipe printed from My Zesty Life:

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