Chocolate ganache cake is one of those desserts you save for a celebration. Layers of moist fudge cake with a hint of espresso, silky chocolate buttercream, and espresso chocolate ganache swirled all over the rest of the cake. Every bite is rich without being overly sweet.
I first made this cake for my cooking demo at Macon Appliance Mart. The day was so packed and fast paced that I completely forgot to take pictures of the cake once it had been sliced. I can’t believe the demo was already 3 weeks ago! You guys have overwhelmed me with support and love!
It is so funny to look back to when LT ( owner of Macon Appliance Mart and my very best friend) and I were 18. We have always had huge dreams and encouraged each other to push ourselves. At the time he was in electronic sales and I was an office manager at a high end boutique. We both knew there were big things in our futures. The best part is I don’t think we have ever been competitive. Just a perfect support system.
Fast forward to 30(ish) and he is a business owner with a beautiful wife (aka my new best friend ha!), two little fur babies, and still gives the best advice. While I took a much different path when I moved away from him to Atlanta, GA to become an interior designer and somehow ended up in his footsteps in Electronic Sales. Currently, I am a sales manager sharing my life with Patrick, his two great kids, and our 4 fur children all while building the Kelliericecakes brand.
All the pictures above were taken at the demo in the Macon Appliance Mart Viking Range Kitchen. I feel so blessed to have such an amazing opportunity to do what I love while partnering with my best friend!
Since I forgot to take pictures at the event I decided to recreate this cake with a spooky theme!
Halloween treats are my favorite kinds of desserts to make! This Caramel Chocolate Cake is no different. I used a basic chocolate cake batter and elevated it with layers of salted caramel, nutella frosting, and sugar glass shards. I will warn you- these sugar shards were pretty sharp. They taste awesome, but I removed them from the cake before the kids dove in. Just in case.
You may be wondering what those green splats are on the glass. They were supposed to be spiders… I tried to draw them on while the sugar was setting because I wanted it to look like they were inside the glass. Kind of a big fail. They ran all over creating a slime look. According to Patrick’s son it was really cool, but I still want to try again with the spiders.
The frosting is my favorite chocolate buttercream with a hint of nutella and the bloody topping is salted caramel sauce with a little food coloring.
I love a cake with surprise filling. I lined the edges of each cake layer with nutella frosting then filled the rest of the space with caramel sauce. It makes for a really moist and flavorful cake!
Chocolate cake filled with caramel and nutella frosting. Topped with sugar glass shards and even more caramel.
For the cake:
¼ cup of melted salted butter
1 cup of sugar
½ cup of hot coffee ( I used caramel coffee)
½ cup of cocoa powder
1 egg at room temp
1 tbsp vanilla
1 tsp baking powder
½ tsp baking soda
For the frosting:
4 cups of powdered sugar
1 tbsp of vanilla extract
½ cup of cocoa powder
2 tbsp of nutella
1 stick of room temp butter
2 tbsp of heavy cream
For the salted caramel:
1 cup of brown sugar
4 tbsp of butter
¼ cup of cream
½ tsp of sea salt
½ tsp of red food coloring
For the glass:
1 cup of sugar
½ cup of water
Preheat the oven to 350 degrees.
I added all the ingredients except the coffee to a large bowl and mixed on low until just combined.
Slowly pour in the coffee.
Mix. The batter with be pretty thin.
Pour into three 6in greased pans or two 8 inch greased pans.
Bake for 25 minutes or until there is no longer a jiggle in the center.
While cakes are cooling prep the frosting.
Mix together the butter and sugar.
Mix in the cocoa.
Add the vanilla and cream.
When you have the desired consistency add in the nutella.
I like my frosting on the thicker side, but still spreads easy.
For the salted caramel:
In a small sauce pan melt the butter and add in the sugar. Bring to a boil.
Turn off the heat and add the cream.
Stir until thickened.
Add food coloring and salt.
For the sugar shards:
Bring water and sugar to a boil in a small sauce pan.
Pour on a baking sheet and allow to cool.
Break into pieces once hard (about 15 minutes)
Pipe a thin line of frosting around the inside cake layers then fill with caramel.
Stack layers then continue to frost until entire cake is covered.
Decorated with sugar shards and drizzle with remaining caramel.
This looks like a ton of steps, but I promise it only took me 2 hours with the cooling times. Probably 45 minutes of active time. It is so worth the time! Feel free to get creative. You can skip the nutella and add extra chocolate if you want! It is definitely the time of year to get creative!
I am so excited for the fall season! This is my first official Halloween post. I have so many things happening this month that I can’t wait to share! These caramel corn apple stuffed cupcakes look complicated, but actually didn’t take me long at all. I started with a vanilla cupcake and added cinnamon apples, then topped with caramel buttercream and spicy caramel corn. I added some candy corn for fun then drizzled salted caramel over everything.
This recipe is for a half dozen cupcakes. I wanted to make a smaller size because usually cupcake recipes can make up to 24 cupcakes at a time and that is just too much for me. You can double or triple this recipe if you need more.
My favorite part of these has got to be the caramel corn topper. Patrick and I always pick up a bag of “cave man crunch” which is popcorn tossed in caramel with peanuts and cayenne pepper. It is so delicious and one of our favorite after dinner desserts. I thought it would be amazing with these apple cupcakes. If you are not a fan of candy corn you can definitely skip using them. I just really liked the way they added color and matched my cupcake wrappers.