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    • Crispy Chocolate Caramel Cake

      filed under: White Cakes on August 13, 2012

      This cake is completely inspired by a “100 Grand” candy bar.

      Its a caramel cake drenched in caramel icing.  Rice Krispies cover the cake which is then covered in milk chocolate ganache.

      Its pretty darn sweet.

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      I might so bold as to even say its the sweetest cake I have ever concocted.  Which is kinda saying a lot for me.  My blog doesn’t exactly equal “subtle flavor”.

      Why do I make such really really not healthy things?  (said in my best three year old voice)

      Crispy Chocolate Caramel Cake
      Prep Time
      15 mins
      Cook Time
      25 mins
      Total Time
      40 mins
       

      This cake is completely inspired by a “100 Grand” candy bar.

      Course: Dessert
      Cuisine: American
      Keyword: Crispy Chocolate Caramel Cake
      Servings: 8 servings
      Author: Amanda
      Ingredients
      • 1/2 c 1 stick unsalted butter
      • 1 1/4 c sugar
      • 1/4 c Caramel Dessert Topping
      • 2 c sifted all-purpose flour
      • 2 tsp. baking powder
      • 1/2 tsp. salt
      • 1 c milk
      • 2 large eggs
      Instructions
      1. Heat oven to 375 degrees. Prepare two 8-inch round cake pans.
      2. Beat butter, eggs, and sugar in mixer on medium high speed. With mixer switched to low, slowly add in
      3. caramel topping, then switch mixer back to medium high. Blend for 1-2 minutes.
      4. In a separate bowl, sift together flour, baking powder, and salt. Alternating with the milk (beginning and ending with the flour) add flour mixture and milk to sugar mixture.

      5. Blend until just combined.
      6. Divide batter between two cake pans and bake for 20-25 minutes. Allow to cool to room temperature before assembling cake.

      To assemble this cake I baked up a caramel cake. (Recipe inspired by one found on MarthaStewart.com)

      I then melted a 12 ounce bag of caramel bits and 2 tbsp water over medium high heat.  Let the caramel cool for a few minutes away from the heat.  In my glorious KitchenAid stand mixer I added three cups of powder sugar.  When the caramel has cooled a bit, and with the mixer on low, slowly add caramel to powder sugar.  I then added almost 1/2 cup of heavy cream.

      Place one layer of caramel on cake stand and then add 1/2 cup to 1 cup of caramel frosting.  Place other caramel cake on top and cover with remaining caramel frosting.

      Take one cup of Rice Krispies and press into caramel frosting.  Completely cover cake in Rice Krispies.  Place cake in fridge for 10 minutes to set up.

      Prepare milk chocolate ganache.

      Remove cake from fridge and place parchment strips around the base of cake stand.

      Slowly pour milk chocolate ganache over cake.  Make sure top and sides are completely covered.  Place back in fridge until ready to serve.

      Tips for Success:

      This cake is best the day its made.  On day two the Rice Krispies start to soften and lose their crunch, and while the great flavor is still there, the texture is not as appealing.

      If your ganache is too runny (as mine was!) simply place in mixer and whip it.  I even added powder sugar in 1/2 cup increments to thicken my ganache.

      I am often inspired by weird things.  If you want to see some other examples, here are a few!

      Oreo Covered Chocolate Covered Cherry Cake

      Oreo and Heath Cake

      Hydrangea Cake

      Neapolitan Cake

      Social Media Cake

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      Comments

    • Have you considered adding some crushed pretzels and caramel in between the layers?

    • You never cease to amaze me Amanda! This cake is absolutely stunning, Love the krispie layer hidden under the chocolate ganache

    • Wow! The idea of the rice krispies on a cake is GENIUS! Really brings great inspiration to my decorating ideas! Thanks!

    • this is REALLY clever, amanda. show-stopper, for sure. i haven’t had a 100 grand in ages and i now realize that’s a crying shame. 🙂

    • You just made me remember how much I loved “100 Grand” bars when I was younger. I’m sure this cake is way better too!

    • Making this tomorrow!!! Finally have a reason to make it and not eat the whole thing myself 🙂 Can’t wait!!

    • How in the HECK did I miss this before? OH my gosh!!!

    • GREAT INSPIRATION!

    • Wow…you are one talented woman!! Such a fun idea!

    • thats so awesome cake wish to marry a girl who know how to make that type of cake love it

    • brilliant… i love this candy bar. good thing you’re not subtle; the world would miss out on this cake!

    • This is pretty genius. I bet if you coated the krispies in melted chocolate before pressing into the sides of the cake they’d stay crispy longer. Hmmm……might give that a try 🙂

    • It sounds and looks yummy! Do the rice krispies
      really stay crisp?? I would love to make it if so..

        They do not. After a day they get pretty soggy. Sorry!

    • Rice krispies are not in the ingredients… lol although it is obvious, I tracked this recipe down from a photo simply because I was so confused; what is making it cripsy?!?!?! Hahahhaha!

    • Hi there. This is an awesome recipe (I am a huge caramel fan!) I am in the UK. Can you please tell me if the caramel dessert topping you use is the caramel sauce used to put on ice cream? We don’t a product specifically called caramel dessert topping here. I did try Google but all results pointed to the ice cream topping. If this is the same stuff, great. If not, can you post a link as to where we in the UK can buy some?

      Many thanks.

    • Don't Pass on Dessert!