CHOCOLATE CAKE WITH MILK-CHOCOLATE CRUNCH AND CARAMEL SAUCE

By DOMESTICDIVA

Layers of chocolate cake get stacked with luscious caramel sauce, crisped-rice crunch, and a rich chocolate frosting for a fully loaded chocolate indulgence.

Ingredients

• FOR THE CAKE
• unsalted butter, for pan
• 1-1/2 cups all-purpose flour, plus more for the pan
• 3/4 cup unsweetened dutch-process cocoa powder
• 1-1/2 cups granulated sugar
• 1-1/2 tsp. baking soda
• 3/4 tsp. baking powder
• salt
• 2 large eggs
• 3/4 cup low-fat buttermilk
• 3 tbsp. vegetable oil
• 1 tsp. pure vanilla extract
• FOR THE MILK-CHOCOLATE CRUNCH
• 1 cup crisped-rice cereal
• 6 oz. milk chocolate, melted
• FOR THE CARAMEL SAUCE
• 1 cup granulated sugar
• 1 cup heavy cream
• 1/2 cup light corn syrup
• 3 tbsp. unsalted butter
• 1/4 tsp. pure vanilla extract
• salt
• FOR THE FROSTING
• 1/4 cup plus 2 tbsp. unsweetened dutch-process cocoa powder
• 1/4 cup plus 2 tbsp. hot water
• 2 sticks unsalted butter
• 1/2 cup confectioners' sugar
• salt
• 1 pound semisweet chocolate, melted and cooled.

Details

Servings 8
Preparation time 50mins
Cooking time 53mins

Preparation

Step 1

1. preheat oven to 350.
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 tsp. salt into large bowl. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.

2. pour batter into prepared pan, and bake until a toothpick inserted into the center comes out clean, 55- 60 minutes. Let cool completely in pan.

3. Meanwhile, make the milk-chocolate crunch:
Fold the crisped-rice cereal into melted chocolate until completely coated. Spread mixture about 1/4 inch thick onto a baking sheet lined with a nonstick baking mat. Freeze until set, about 45 minutes. Chop into small pieces. Refrigerate until ready to use.

4. Make caramel sauce:
Bring granulated sugar, cream, corn syrup, and butter to a boil in a medium saucepan over medium-high heat. Cook until mixture registers 236 degrees on a candy thermometer. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.

5. Make the Frosting:
Place cocoa powder in a small bowl, and stir in hot water to create a paste. Beat butter, confectioners' sugar, and a pinch of salt. until pale and fluffy.
gradually beat in melted semi-sweet chocolate and cocoa paste. If frosting doesn't seem firm enough, refrigerate for 10-12 minutes, whisking every few minutes. whisking every few minutes. Let stand at room temperature until ready to use.

6. Assemble the cake: Turn out the cake from pan , and trim top. cup milk-chocolate crunch on top.
slice into 3 even rounds. Place bottom layer on a rotating cake stand or a large plate, and spread 1/2
cup milk-chocolate crunch on top. Gently spread 3/4 cup caramel sauce on top, and cover with another 1/2 cup of crunch. Top with middle cake layer, and repeat, finishing with top cake layer.

7. Frost cake with a crumb coat ( a thin layer of frosting to seal in stray crumbs): Gently sweep away any loose crumbs with a pastry brush, then use a small offset spatula to cover the top and sides with a thin layer of frosting. Refrigerate until set, about 1 hour.

8. Let crumb-coated cake stand at room temperature for 45 minutes. Frost entire cake with remaining frosting in a swirling motion using a large offset spatula. Let stand at room temperature until ready to serve (up to 8 hours).

MAKE AHEAD UNCHOPPED MILK-CHOCOLATE CRUNCH CAN BE FROZEN FOR UP TO 2 DAYS. FROSTING CAN BE STOREDAT ROOM TEMPERATURE FOR UP TO 2 DAYS.

STORAGE FROSTED CAKE CAN BE REFRIGERATED FOR UP TO 1 DAY.