Over-the-Top Chocolate Cake Recipe
- 1 teaspoon plus 3/4 cup butter, divided
- 1 cup sugar
- 2 tablespoons water
- Dash salt
- 1/2 cup coarsely chopped pecans
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1 cup water
- 1 cup 2% milk
- 1/2 cup canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups heavy whipping cream
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mascarpone cheese
- 9 ounces white baking chocolate, melted
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup dulce de leche, divided
- Line a 13-in. x 9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside.
- In a large heavy saucepan, combine the sugar, water, salt and remaining butter. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan. Let stand until set, about 1 hour. Break into small pieces.
- In a large bowl, beat the sugar, water, milk, oil, eggs and vanilla until well blended. Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended. Transfer to three greased and floured 9-in. round baking pans.
- Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat whipping cream until stiff peaks form. In a another bowl, beat cheeses until smooth; add the chocolate, confectioners' sugar and vanilla. Fold in whipped cream and 1/2 cup dulce de leche.
- Place bottom cake layer on a serving plate; spread with 2 cups frosting and sprinkle with 1/4 cup toffee. Repeat layers once. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.
- Drop remaining dulce de leche by teaspoonfuls over top of cake; cut through frosting with a knife to swirl. Press remaining toffee into top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Reviews for Over-the-Top Chocolate Cake
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This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Hope this helps!
I will be making this recipe for the third time in a day or so. It is an awesome recipe and the finished product is restaurant/fine bakery quality. I made my own dulce du leche (found a recipe on Martha Stewarts web site). The final cake has a tendency to shift with all the frosting and layers. Its a great recipe, a lot of work and steps but worth the effort for a special occasion.
Cake and filling very light tasting.
I did not make the dulce de leche or toffee
just sprinkled a broken Hershey Bar on top