Friday, October 8, 2010
Let me just start this post by saying that I'm head over heels in love. I'm in love...with this cake. I'm in love with the moist chocolate cake, with the creamy salted caramel buttercream, and the homemade sea salt caramel that's on top. None of these recipes are new to me, I've made and posted about them before..however, I did make a few small changes that I think made all the difference in the world. In fact, I think these changes elevated this cake from good to AMAZING. The Snickers Cupcakes I made for a bake sale at work a few weeks ago went over so well, that I thought I'd try to convert the cupcakes into a cake. I did, and it worked beautifully. Three days after it was decorated, it is still incredibly moist and perfect. This is a rich cake- definitely not low cal- but in my opinion, I'd rather eat cardboard than low-cal dessert!
The chocolate cake recipe I found on The Novice Chef Blog when I made the Snickers Cupcakes. The only adaptation I made was to use freshly brewed hot coffee instead of boiling water. I am not a coffee drinker, but I love what coffee does to the taste of chocolate when it's used in cake batter. There isn't the slightest bit of a coffee flavor to this cake- it just makes the cake super, super moist!
Printable Recipe: Snickers Cake
Chocolate Cake adapted from Hersheys.com
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup freshly brewed hot coffee
Preheat oven to 350 degrees. Prepare (2) 9 inch round baking pans with nonstick spray and circles of parchment paper cut to the size of the pan.
Combine all dry ingredients in a large bowl, and stir with wire whisk until combined. Add milk, oil, eggs and vanilla and beat with electric mixer on medium speed for 2 minutes. Stir in hot coffee until combined- batter will be runny.
Pour into prepared pans, and bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool pans on wire rack for 10 minutes.
If you're going to frost the cake right away, turn cakes out of pans onto wire rack and cool completely.
If not, place the pans in the freezer for 20 minutes, then turn cakes out onto plastic wrap, and wrap each layer in 3 layers of wrap. Freeze until ready to assemble cake.
Sea Salt Caramel from Doughmesstic
* I doubled this recipe for the cake- and for some reason it didn't work as well as when I've made it as follows. However, the caramel tasted great- it was just thinner than normal, which worked to my advantage here!*