Over-the-Top Chocolate Cake

Name: Over-the-Top Chocolate Cake
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 16
Cuisine: Global
Ingredients: 255 grams white baking chocolate, melted; 65 grams baking cocoa; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon butter, divided; 112 milliliters canola oil; 120 grams confectioners sugar; 227 grams package cream cheese, softened; 226 milliliters dulce de leche, divided; 2 larges eggs; 219 grams all-purpose flour; 476 milliliters heavy whipping cream; 113 grams Mascarpone cheese; 236 milliliters 2% milk; 55 grams coarsely chopped pecans; 1 Dash salt; 1 teaspoon salt; 200 grams sugar; 400 grams sugar; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 237 milliliters water; 2 Tbsps water

You can never have too many dessert recipes, so give Over-the-Top Chocolate Cake From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Line a 13-in. x 9-in. baking pan with foil and grease the foil with 1 teaspoon butter; set aside.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Aluminum Foil

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).

Ingredients you will need

Butter

Candy

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Remove from the heat; stir in pecans and vanilla. Immediately pour into prepared pan.

Ingredients you will need

Vanilla

Pecans

Equipment you will use

Frying 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.

Ingredients you will need

Vanilla

Sugar

Water

Egg

Milk

Cooking Oil

Equipment you will use

Bowl

Combine the flour, cocoa, baking powder, baking soda and salt; gradually beat into sugar mixture until blended.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Sugar

Salt

Transfer to three greased and floured 9-in. round baking pans.

Equipment you will use

Baking Pan

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Powdered Sugar

Dulce De Leche

Whipping Cream

Whipped Cream

Chocolate

Vanilla

Equipment you will use

Bowl

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.

Ingredients you will need

Frosting

Spread

Toffee

Spread remaining frosting over top and sides of cake.

Ingredients you will need

Frosting

Spread

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.

Ingredients you will need

Dulce De Leche

Frosting

Toffee

Equipment you will use

Knife

Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake works really well 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 Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.