This week’s project was chosen by yours truly:Chocolate Cake with Milk Chocolate Crunch and Caramel Sauce. This cake is from the Oct issue of Living and is a 20 bowl, 30 hour project. Ok, not really, but it did sound that way when I read it, but I found it didn’t take as much time as I thought it would. And for two weeks running, I completely screwed up my Martha Mondays project. This is supposed to taste like a 100 Grand candy bar, one of my childhood favorites. Mine didn’t quite work out as planned!
You start by baking a chocolate cake. I thought it had too much salt in it. Then you make Rice Krispie and chocolate candies. To anyone considering making this recipe – buy Nestle crunch bars instead! It would be much quicker and would come out much better.
Then you make the caramel which goes between the layers with the candies. This is where my disaster ensued. Mine got too hot. I took it off at the right temp, but it just got too hard. I couldn’t spread it. I was able to drizzle it but it hardened. We couldn’t even chew it and ended up picking it out of the cake. I’m sure this would have been good if it was edible. I was really upset about it.
Then you make a chocolate frosting. You do a crumb coat, refrigerate then do another layer.
The cake looked nice. We had a hard time cutting it since the caramel got so hard. The Rice Krispie candies got mushy, so the rice was no longer crunchy, which is why using candy bars would be a much better answer.
I think if I hadn’t completely ruined the caramel this would have been pretty good. I’m so disappointed in myself. Oh well. Onward and upward. Did anyone else make this?
This was so funny with the ’20 bowls and 30 hour’ comment! That was my fear when you kindly sent me the recipe. I have never had a 1000 grand candy bar, but it sounded delicious and if I had been at your house at the weekend I would have certainly wanted not just one, but two slices!
Ha! I didn’t make it, I don’t have 20 bowls…hehe! It does look good though! I would eat two slices too!
That looks so good. If I wasn’t vegan right now, I would be in the kitchen baking. Maybe I can figure out a way to make a vegan version of this. Thanks for the idea.
It really wasn’t as much work as I suspected. A 100 Grand candy bar (they used to be called $100,000 Bars back in the day) has crispy rice in caramel inside and is covered with chocolate. It is to die for.
I have another regular reader who is always saying the same thing, except she needs to make things gluten free. Wouldn’t it be nice if mainstream recipes always came with a vegan or GF alternate?
I saw it and passed on it. My husband hates caramel, for some reason. I love it, but…I don’t want a whole cake sitting around the house with only me to eat it!
I totally understand! My husband was supposed to take this to work today and forgot, so it’s sitting on the kitchen counter, taunting me…
Seeing this cake made me wish for the days when we could allow sugar into the house! Sorry it didn’t work out though, it must have been really disappointing!
hmm — I wonder if you could’ve let the caramel harden (off the cake) and then broken it up into small edible sized bits such as you sometimes see in other sorts of candy bars… different take on the idea, but maybe a possibility.
Even in smaller pieces, it was not edible. At least not for my teeth anyhow.
Caramel is one of those things I either get to soft or to hard. I can never get it perfect. I’m sorry yours came out to hard. Your cake is pretty but I can imagine your disappointment.
Maybe I need to buy a new candy thermometer. I find mine hard to read so that could be the problem. It is definitely something that is just tricky to get right.
All that work – too bad it didn’t work out. But it really, really sounds so good; like it would truly satisfy my (constant) sweet tooth!