Marshalls Abroad

Dolci Life

Fresh Fruit Chocolate Chocolate Caramel Layer Cake

 Two of our close friends {who have been living with me, hi Perezs!} are moving back to the States.  🙁  They love dark chocolate, so this is what I came up with yesterday for their going away party dessert. This is a really fun cake because it’s messy and gooey and doesn’t need to look perfect. Actually, the less perfect it looks, the better. And if you go outside and you and your cake are hit with typhoon-like winds and the top layer slides off with all the whipped cream just before the party, and you and your friend Mere put it back together while laughing hysterically, even better…

It’s still absolutely delicious (:

Fresh Fruit Chocolate Chocolate Caramel Layer Cake
{serves about 12}


4 large eggs at room temperature
2 C all-purpose flour
1/2 lb high-quality milk & dark chocolate {I used Lindt}
1 C apple sauce to make it more moist {optional}
1/2 lb butter {2 sticks}
1 T pure vanilla extract
1 T almond extract
1/2 C raw sugar
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder


2 small cartons heavy whipping cream
1 T pure vanilla extract
1 T raw sugar
14 oz caramel squares
2 C strawberries and blueberries

Preheat oven to 350 degrees F. Grease three 8 by 2 inch cake pans. Combine the flour, sugar, salt, baking soda, baking powder, extracts. Set aside.

Over low heat, melt the butter and chocolate, stirring continuously until only a few chunks remain. Remove from the heat and continue stirring until smooth {to ensure the chocolate doesn’t burn}. Pour into a medium or large mixing bowl. Once cooled, whisk in the eggs and flour combination.

Divide batter between pans. Stick a small handful of chocolate chips or pieces into each pan of batter if you want a stronger chocolate punch. (: Bake for 25-30 minutes, depending on your oven. Let stand for about 10 minutes or until the cakes are cool enough to remove from the pan. Run a knife around the perimeter and gently invert each onto a flat surface or plate.

Using a hand mixer, whip the heavy whipping cream, vanilla and sugar until stiff peaks form.

Over medium heat, melt the caramels with a generous splash of a milk to thin it so it will fall nicely over the side of the cake. Once melted, remove from heat and set aside to cool. Place the first cake layer on a cake stand. Cover with almost half of the whipped cream and continue with the next two of the cake layers, reserving a scoop of whipped cream. Once the caramel has had a chance to cool down, spread it ontop of the last cake layer.  Very carefully let it drip over the sides, being cautious that it doesn’t melt the whipped cream. It helped me to stick the cake in the fridge for about ten minutes to let the caramel set before topping with the remaining whipped cream and sliced fruit.


Comments

  1. Lorraine says

    Oh my, that looks A.M.A.Z.I.N.G!
    I love berries and cream and caramel – choc cake not so much, strange I know!
    And you put the butter measurements in pounds not sticks, even better.
    And as I bake for the joy it gives me when baking for others, perfect.
    Thank you Amanda, you are such a blessing xx

  8. Tiffany says

    Mmmm… sorry to hear your friends are going, but eating this cake probably helped ease that pain. YUM! And so beautiful!

  17. Katherine Nolden says

    Holy Caramel! I think I'm moving to Japan so I can be your official taste tester. Got any spare room? I live under the stairs like Harry for food like that!

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