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Over-the-Top Chocolate Cake

 Over-the-Top Chocolate Cake
This chocolate cake looks as awesome as it tastes. The swirls of dulce de leche sauce and toffee topping make it elegant. It’s best to let the frosted cake set up in the fridge before serving.—Vanessa Johnson, Heyburn, Idaho
16 ServingsPrep: 1-1/2 hours Bake: 20 min. + cooling


  • 1 teaspoon plus 3/4 cup butter, divided
  • 1 cup sugar
  • 2 tablespoons water
  • Dash salt
  • 1/2 cup coarsely chopped pecans
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • CAKE:
  • 2 cups sugar
  • 1 cup water
  • 1 cup 2% milk
  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons McCormick® Pure 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

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Over-the-Top Chocolate Cake (continued)

Ingredients (continued)

  • 1 teaspoon McCormick® Pure 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.
Editor’s Notes: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test. This recipe was tested with Nestle dulce de leche. Look for it in the international foods section.
Nutritional Facts: 1 slice equals 781 calories, 49 g fat (24 g saturated fat), 133 mg cholesterol, 504 mg sodium, 80 g carbohydrate, 1 g fiber, 9 g protein.