No birthday is complete without cake! I’ve gotten back into baking over the past few months, and John’s birthday was the perfect excuse to indulge in chocolate and caramel. Chocolate cake, caramel frosting, caramel sauce, chocolate cake, caramel frosting, more caramel sauce, then finally a generous sprinkling of toasted pecans! This is the recipe I used, but I used vanilla soy milk instead of fat-free milk and substituted the boiling water in the cake batter with freshly brewed coffee to enhance the chocolate. Also, every time I’ve used coffee in a chocolate cake, it comes out wonderfully moist! The pecans were toasted for about 8-10 minutes at 350F. So fragrant! Instead of store bought caramel, I made my own sauce with this easy recipe. I made two batches: one with light brown sugar, one with dark brown sugar. The latter has a stronger flavor, but I preferred the color of the other batch. We have so much caramel leftover!
8 Comments
annie
atohhhhh…..nomssssssss
Sandhya
atOOH that cake and the leftover caramel! I am drooling:)
wazwu
atThere’s going to be a lot of caramel in my life in the next week!
icookandcode
atThis looks fantastic :) We love your recipe please check out our blog as well :D
wazwu
atThank you for stopping by! I’ll be sure to check out your blog too. :)
Mitzie Mee
atI also use to substitute hot water with coffee as long as there’s chocolate involved. Just as you wrote, I think it makes most cakes more moist and I like the taste of coffee and chocolate together. The homemade caramel looks so tasty, please send a batch to Dubai:)
wazwu
atMmm, chocolate and coffee. You’ve got me craving more cake right now! ;) Imagine if I mailed caramel to Dubai… it would be such a mess!
Mitzie Mee
atHaha…and Poul would probably eat it all before I had the chance to taste it:)