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Double Trouble Dark Chocolate Caramel Cake

Double Trouble Dark Chocolate Caramel Cake
Cook Time
1h 40 min
Yields
16 servings

Decadent, layered with caramel and topped with a thick chocolate icing, this cake is a little time-consuming, but well worth the effort. The key to perfect caramel is to just let the sugar and water cook to amber and never walk away during the colour stage.

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ingredients

Double Trouble Dark Chocolate

2
cup boiling water
1
cup unsweetened cocoa powder
1
cup butter, softened
1
cup granulated sugar
1
cup packed dark brown sugar
4
egg
1
Tbsp vanilla
2 ¾
cup all purpose flour
1 ½
tsp baking soda
½
tsp baking powder
½
tsp salt
¼
cup dark rum, (optional)

Caramel Filling

¾
cup granulated sugar
½
cup water
½
cup hot whipping cream
½
cup butter

Icing

6
oz bittersweet chocolate, chopped
¾
cup whipping cream
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directions

Step 1

Grease two 9-inch (1.5 L) round cake pans; line bottoms with waxed paper. Set aside.

Step 2

In small bowl, whisk boiling water with cocoa until smooth; let cool to room temperature.

Step 3

In large bowl, beat together butter, granulated sugar and brown sugar until fluffy, about 4 minutes.

Step 4

Beat in eggs, 2 at a time; beat in vanilla.

Step 5

Stir together flour, baking soda, baking powder and salt.

Step 6

Stir into butter mixture alternately with cocoa, making 3 additions of flour mixture and 2 of cocoa. Pour into prepared pans.

Step 7

Bake in centre of 350°F (180°C) oven for 30 to 40 minutes or until cake layer springs back when lightly touched.

Step 8

Let cool in pans on rack for 20 minutes.

Step 9

Invert onto baking sheet, then turn right side up onto rack; let cool.

Step 10

Peel off paper; trim tops to level.

Step 11

Boil sugar and water for about 7 minutes or until dark amber.

Step 12

Remove from heat.

Step 13

Holding an arm’s length away and averting face to avoid spatters, add hot cream; stir with long-handled spoon until blended and bubbles subside.

Step 14

Add butter; stir until blended.

Step 15

Transfer to heatproof bowl; refrigerate, uncovered and stirring twice, for about 15 minutes or until cold but not firm.

Step 16

Place 1 cake layer on rack; brush top with half of the rum (if using).

Step 17

Spread with half of the caramel filling, leaving 1/2-inch (1 cm) border.

Step 18

Repeat with second layer.

Step 19

Refrigerate for about 1 hour or until caramel is firm but still tacky. Place 1 layer on other.

Step 20

Place chocolate in bowl.

Step 21

In small saucepan, bring cream to boil over medium heat; pour over chocolate, whisking until melted. Let cool for 10 minutes.

Step 22

Pour over cake; spread over top, letting some run over edge and cover side.

Step 23

Refrigerate for at least 1 hour or until set. (Can be refrigerated for up to 2 days; serve at room temperature.)

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