Recipe up by popular demand!! Rich, fudgy chocolate cake topped with an extra thick layer of caramelized white chocolate buttercream. This cake got me an unusually enthusiastic “the best chocolate cake you’ve ever made” review by my completely unbiased husband. Sure the fudgy chocolate cake is delicious, but the real star of the show here is the caramelized white chocolate buttercream. If you haven’t met yet, please get acquainted. CWC is made by slowly heating white chocolate in the oven where it slowly caramelizes into a rich creamy liquid gold. And it tastes as amazing as a mix between caramel and chocolate that you think it would!
The CWC adds an amazing rich caramelly flavour. It takes a bit more pre-planning to make this part and about an hour plus of your time, but I pinky swear it is ohhh soo worth it!! The cake part I’ve made super easy peasy so that you can put all that cake making effort into the CWC! If you can find some CWC in the stores, you go do you, but that’s just not an option in my little town, so we’ve got to homemake.
Notes
The cake may fall back on itself a bit when cooling. This is normal and helps make the cake extra rich and fudgy!
Substitutions
If you really don’t want to go to the effort of making the caramelized white chocolate, you could simply melt white chocolate and substitute. I haven’t tried this one myself yet, but I’m sure it is delicious.
Chocolate Cake with Caramelized White Chocolate Frosting
Ingredients
350g (1 3/4 cups) brown sugar
100g (1/2 cup) granulated sugar
245g (1 cup) sour cream
150g (2/3 cup) flavourless oil
120ml (1/2 cup) strong coffee (made with 4 tbsps of instant coffee)
2 eggs
2 tsps vanilla extract
260g (2 cups) all purpose flour
75g (3/4 cup) cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
CWC Buttercream
Instructions
Heat the oven to 350F. Grease and line a 9×9 inch square cake pan with baking paper.
Into a large bowl sift the flour, cocoa, baking powder, baking soda and salt and mix well.
In another bowl whisk the sugar with the sour cream. Add the coffee, vanilla and oil and whisk till well combined. Whisk in the eggs till fully combined. Add the dry ingredients to the bowl and mix together until just combined.
Pour the batter into the cake pan and bake for about 50-60mins or until a toothpick into the middle just comes out clean. Allow to cool for 10mins and then transfer to a cooling rack. Let cool completely before frosting.
CWC Frosting
CWC: Make CWC from this recipe. It will make about double what you need here so you can either make the full amount and keep the leftovers or make half the amount but use a small baking dish.
Beat butter with a stand mixer and a paddle attachment or with an electric whisk on medium till smooth and creamy. Add the icing sugar a cup at a time, mixing on low until fully mixed in. Turn up to medium-high and beat till light and fluffy, about 3-5mins. Heat the CWC in the microwave 20 sec intervals, stirring well each time until it turns liquid again. Let cool slightly until just warm enough to stay liquid then add to the buttercream and beat till fully combined.
Spread a thick layer of CWC frosting all over the top of the cake swirling as you go. Top with your favourite sprinkles and enjoy!
Can I make these into cupcakes??
Yes!! It’s an adapted recipe already of my cupcake recipe so I would use the cupcake recipe for my cardamom coffee cupcakes, just omitting the cardamom and add the CWC frosting 🙂 https://saltedhoney.co/cardamom-coffee-cupcakes-with-condensed-milk-frosting/