Chocolate layer cake with carmel glaze, cream cheese icing and garnish with semi-sweet chocolate chips and chopped pecans.
1 cup unsweetened cocoa (Hershey Special Dark)
2 cups boiling water
2¾ cups all purpose flour
2 teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 cup butter, softened
2½ cup sugar
1½ teaspoon vanilla extract
1 jar carmel topping
1 can condensed milk
1 8oz. pack cream cheese
⅓ cup butter
4 cups confectioners sugar
1 teaspoon vanilla extract
⅛ cup heavy whipping cream
½ cup pecans
1 bag semi-sweet chocolate chips
No nutrition information available
Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans and set aside. Mix together boiling water and cocoa, set aside until cool.
Sift flour, baking soda, baking powder, salt and set aside.
In large bowl cream together butter and sugar until creamy, about 5 to 7 minutes. Beat in eggs one at a time, just until well blended. Stir in vanilla. Turn mixer down to low speed and add flour mixture alternately with cocoa mixture, starting and ending with flour mixture. Mix just until ingredients are mixed well. Do not over mix, this will cause cake to be dry.
Evenly distribute batter evenly between 3 pans. Even batter out in pans by lifting and dropping pans slightly on table/counter a few times. Bake for 20 - 22 minutes depending on oven.
While cake is baking mix together carmel and condensed milk. Use only about ½ of the condensed milk. After cake is done you can either heat carmel mixture on stove top or in microwave just before cake is done.
After cake are removed allow cakes to rest in cake pans about 8 - 10 minutes. Turn cakes over on cake racks making sure you put parchment paper or foil under racks to catch any carmel mixture that may go through cake. Poke holes throughout cake to prepare for carmel mixture. Take hot carmel mixture and with spoon pour carmel mixture on top of each layer. Allow cake to cool completely before applying icing.
To make icing cream together cream cheese and butter. Add vanilla extract and slowly add confectioners sugar. Use heavy whipping cream to help thin icing out. Make sure you do not add all of whipping cream at once this may make icing too thin. You may also need to use more than 4 cups of confectioners sugar. The amount of sugar is determined by the amount of icing needed to cover all three layers of cake.
Spread icing between each layer making sure you have more than enough throughout each layer. After you have finished icing cake garnish top with a mixture of pecans and chocolate chips. You can also garnish the sides of cake and only a few chip mixture in the very center of cake--of course you will need more chips and pecans. This is a very delicious cake that chocolate lovers will always crave.