Chocolate Lizzie Cake with Caramel Filling

Name: Chocolate Lizzie Cake with Caramel Filling
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 1 teaspoon baking soda; 266 milliliters butter; 237 milliliters buttermilk; 710 milliliters confectioners sugar; 4 eggs; 591 milliliters all-purpose flour; 0 teaspoons lemon juice; 237 milliliters milk; 0 teaspoons salt; 473 milliliters superfine sugar; 28 grams 1/2 unsweetened chocolate; 1 teaspoon vanilla extract; 118 milliliters boiling water; 473 milliliters white sugar

If you want to add more lacto ovo vegetarian recipes to your recipe box, Chocolate Lizzie Cake with Caramel Filling might be a recipe you should try. This recipe serves 16. This dessert has 509 calories, 5g of protein, and 16g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of eggs, milk, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 1 hour and 15 minutes.

Instructions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.

Ingredients you will need

Baking Soda

Buttermilk

Butter

Cream

All Purpose Flour

Sugar

Egg

Salt

Equipment you will use

Bowl

Place unsweetened chocolate in a small bowl.

Ingredients you will need

Unsweetened Baking Chocolate

Equipment you will use

Bowl

Pour the boiling water over the chocolate, and stir until melted.

Ingredients you will need

Chocolate

Water

Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans.

Ingredients you will need

Lemon Juice

Buttermilk

Chocolate

Vanilla

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Equipment you will use

Toothpicks

Oven

Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer.

Ingredients you will need

Powdered Sugar

Superfine Sugar

Lemon Juice

Vanilla

Butter

Candy

Milk

Equipment you will use

Candy Thermometer

Sauce Pan

Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool.

Ingredients you will need

Water

Equipment you will use

Hand Mixer

Sauce Pan

Bowl

Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

baking soda 266milliliters

butter 237milliliters

buttermilk 710milliliters

confectioners' sugar 4

eggs 591milliliters

all-purpose flour 0teaspoons

lemon juice 237milliliters

milk 0teaspoons

salt 473milliliters

superfine sugar 28grams

1/2 unsweetened chocolate 1teaspoon

vanilla extract 118milliliters

boiling water 473milliliters

white sugar

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "