Have you ever had a dream about a cake? I actually dreamed several desserts in recent years and this beauty was one of them. I woke up super excited to make a cake that involved zero chips and pretzels in frosting! Yup- this chocolate cake is topped with thick caramel sauce and a mixture of sweet and savory glaze that has the most amazing flavor. Sweet, salty, almost tasty with some delicious crunchy pieces. This cake was everything I imagined it would be and more.
When I cook on Sunday, I had so much hope that I would be able to recreate it for the Superbowl in a few weeks but unfortunately the Packers were so terribly beaten. Then I realized that I'm actually going to be on vacation for the Superbowl anyway I'll take a frosted glass on the beach instead ... but for those of you celebrate Superbowl Sunday with a spread of delicious food and drink, this cake would be perfect do not you think? I can also imagine an amazing little cake with salted caramel filling and frosting fabulous. All sweet and salty is a winner in my book and this cake is simply the best!
- 1 cup + 2 tablespoons cocoa powder (I used dark)
- 2 and ¼ cup all-purpose flour
- 2 and ¼ cup sugar
- 2 and ¼ teaspoon of baking soda
- 1 teaspoon of powdered bicarbonate
- 1 teaspoon salt
- 3 large eggs
- 1 cup + 2 tablespoons hot water
- 1 cup + 2 tablespoons buttermilk
- 4½ tablespoons vegetable oil
- 1½ teaspoons pure vanilla extract
- 1 lot Caramel sauce *
- 1¼ cups butter, room temperature. (2 ½ sticks)
- 3½ in cups powdered sugar
- ⅔ crushed potato chips cup
- ⅔ crushed pretzels cup
- little milk
- More chips and pretzels to garnish
- Preheat oven to 350 F. butter two round cake 8-inch pans, sprinkle with flour and line with parchment rounds. Put aside.
- In a large bowl, combine all dry ingredients (flour, sugar, cocoa powder, baking powder, soda and salt.) Whisk together and mix well.
- Add the rest of ingredients- (eggs, buttermilk, hot water, oil and vanilla) and whisk until smooth, clump free and shiny. (Do not over mix)
- Divide the batter evenly into the pans and bake for 30-40 minutes (depending on your oven) or until a toothpick inserted in center comes out clean. Cool completely before frosting.
- butter and powdered sugar until smooth and creamy blend. Gradually add the chips / pretzels crushed. Add a little milk if the frosting feels too thick / stiff. . Beat on high until smooth
- Use a serrated knife to level and torte cake. Slice each layer evenly in two additional layers.
- Place one layer on a hub carrier or cake. Spread ¼ of caramel sauce over the first layer of cake. Top with ¼ icing.
- Add another cake layer and repeat the distribution of caramel sauce and icing.
- When you reach the top layer spread over the remaining glaze and drizzle caramel sauce. Garnish with crushed chips and pretzels.
Chocolate Cake Recipe adapted from Martha Stewart