Zutaten für Slice Of Heaven Cake
- 6 ounces white chocolate, chopped
- 1 teaspoon vanilla extract
- Water
- 1 cup semi-sweet chocolate chips
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup chopped pecans
- 1 teaspoon salt
- 1 cup shredded coconut
- 1 teaspoon baking soda
- 1 cup powdered sugar
- 1 cup buttermilk
- 2 tablespoons creme de cacao
- 2 large eggs
- Cake Flour
- Chocolate sprinkles for garnish
- 2 cups whole milk, scalded
- 1/4 cup all-purpose flour
- Egg
- Semisweet Chocolate
- 8 caramels, unwrapped
- Powdered Sugar
- Whipping Cream
- 1/4 cup unsweetened cocoa powder
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Zubereitung von Slice Of Heaven Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Melt white chocolate: In a double boiler or heat-safe bowl set over simmering water, melt the white chocolate, stirring until smooth.
- Cream butter and chocolate: In a large bowl, cream together the softened butter and melted white chocolate until light and fluffy.
- Combine dry ingredients: In a separate bowl, whisk together the flour, salt, and baking soda.
- Add wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sugar and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Beat in eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Fold in mix-ins: Gently fold in the chocolate chips, pecans, and coconut.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make the chocolate custard: While the cakes are baking, prepare the chocolate custard. In a medium bowl, whisk together the sugar and flour. Whisk in the eggs until light and frothy. Gradually whisk in the melted chocolate. In a double boiler or heat-safe bowl over simmering water, slowly whisk the chocolate-egg mixture into the scalded milk, stirring constantly until thickened. Stir in the vanilla and caramels until melted and smooth. Allow to cool completely.
- Make the frosting: In a medium bowl, sift together the powdered sugar and cocoa powder. In a separate bowl, whip the heavy cream until soft peaks form. Gradually add the sugar mixture to the whipped cream, beating until stiff peaks form. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Drizzle with creme de cacao. Spread the cooled chocolate custard evenly over the bottom layer, leaving about 1/4 inch from the edge. Top with the second cake layer. Frost the entire cake with the chocolate frosting. Sprinkle with chocolate sprinkles.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
140g
Fat
80g
Carbs
17g
