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?