Chocolate Caramel Milky Way Cake

By KeyIngredient

Ingredients

• 12 Tbsp (1 1/2 sticks) unsalted butter, softened
• 1 1/4 cups sugar
• 1/2 cup brown sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 2 tsp vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 cup milk
• 1/2 cup sour cream
• 4 ounces semisweet chocolate, finely chopped
• 4 Tbsp unsalted butter
• 1/2 cup brown sugar
• 1/3 cup heavy cream
• 1 tsp vanilla extract
• 3 cups powdered sugar
• 8 ounces semi-sweet chocolate, finely chopped
• 12 Tbsp unsalted butter
• 1 Tbsp corn syrup
• 1 1/2 Tbsp water
• 8 Milky Way Simply Caramel Bites

Details

Servings 1

Preparation

Step 1

Preheat oven to 350°F. Grease and flour 2 9” round cake pans; set aside.

In the bowl of a countertop mixer, cream together the butter, sugar, brown sugar, baking soda, baking powder, salt, and vanilla until light and fluffy (~3-4 minutes on medium-high speed).

Add the eggs to the butter and sugar mixture one at a time, beating well after each addition.

Sift together the flour and cocoa powder in a medium bowl. Separately, whisk together the milk and sour cream in another bowl.

Add flour mixture to the bowl in 3 additions and milk mixture in 2 additions, beginning and ending with the flour mixture. Mix on low speed after each addition until fully combined. (Tip: Don’t forget to scrape down the sides of the mixing bowl!)

Using a heavy saucepan, melt the butter over medium heat. Stir in the brown sugar, cream and vanilla. Bring mixture to a boil for 1 minute. Remove pan from the heat and allow it to cool until warm.

Transfer caramel mixture to the bowl of a countertop mixer fitted with the paddle attachment. Add powdered sugar 1 cup at a time until you reach the desired consistency. (You may find that you need a bit more cream or powdered sugar depending on your preference.)

Heat about 1" of water in a medium saucepan until it begins to simmer slightly. Place a small, heat-proof bowl over the saucepan. Add all of the ingredients (chocolate, butter, corn syrup and water) to the bowl, and stir occasionally until the chocolate has melted and the mixture is smooth.

Remove mixture from heat and allow it to cool at room temperature for 20 minutes before pouring over cake.

Place one layer of cooled cake on a large platter. Frost the top of the layer with the Caramel Frosting, reserving about 1/2 cup of the frosting for garnishing the top of the cake.

Place the second layer of cake on top of the first.

Pour the warm Chocolate Glaze evenly over the top of the cake, allowing it to cover the top and run down the edges. If necessary, use a small offset spatula to help evenly distribute the glaze. Allow glaze to cool and harden slightly before garnishing.