Slice Of Heaven Cake Recipe

Name: Slice Of Heaven Cake
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in a decadent Slice of Heaven Cake, a recipe passed down through generations! This elegant and delicious layered cake features moist chocolate layers, creamy chocolate custard filling, and a luscious chocolate frosting. A little time-consuming, but worth every minute for an unforgettable dessert that's perfect for special occasions or simply treating yourself.

Prep Time 45 mins

Cook Time 75 mins

Calories 473.3 kcal

Protein 11g

Rating 0.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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!