You can only promise to make a chocolate cake for so long until it's time to pay the piper. In my chocolate raspberry puff pastry bites post I offered an easier version of a chocolate dessert in lieu of promised chocolate cake. Then it comes to the moment when hubby asks for the 10th time, "So what about that chocolate cake?," and then its time to suck it up and make the cake.
So I decided to try one of the delicious cakes in the new Martha Stewart Living. It had caramel in the middle with chocolate cake and chocolate icing. The only unfortunate thing about some Martha Stewart recipes is that they tend to have a lot of ingredients and many different steps. No doubt you will end up with a great end product but its easy to zone out before you even start to make it. In that vein, I decided to change the recipe a wee bit. It may be sacrilege but when your making an overdue chocolate cake on a Friday night after a very long week at work, you do what it takes to get you through it. These are my small changes:
- Instead of baking the cake in one large pan and slicing it into three small layers, I poured it into two 9 inch pans and reduced the baking time
- I did not want to make the special milk chocolate crunch so I decided to add Honey Bunches of Oats clusters instead (classy right?)
- Lastly if I were to do it over again, I would use the chocolate icing recipe off the Hershey cocoa box. Its easier and more delicious.
In any case it turned out well and I don't have plans to hear the phrase, "What about that chocolate cake?" for a while.
1 1/2 cups self rising flour
3/4 cup unsweetened cocoa
1 1/2 cups sugar
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tbsp vegetable oil
1 tsp vanilla
1 cup Honey Bunches of Oat Clusters
1 cup granulated sugar
1 cup heavy cream
1/2 cup light corn syrup
3 tbsp unsalted butter
1/4 tsp vanilla
Preheat the oven to 350 degrees. Butter and flour (2) 9 inch round cake pans. Sift flour, cocoa powder, and sugar. Add eggs, warm water, buttermilk, oil and vanilla. Beat with a mixer on medium speed until smooth. Bake until toothpick comes out clean. 20-25 minutes.
Make the 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 or until light golden brown (around 10 minutes) Immediately remove from heat.
Assemble the cake - pour slightly (mixture will be warm but not hot) cooled caramel sauce on top of one of the cake layers. Top with the Honey Bunches of Oat clusters. Place the other cake layer on top and spread frosting over the entire cake.