Cakes and Pies

Chocolate Turtle Poke Cake

INGREDIENTS

  • 1 box dark chocolate cake mix, prepared according to package
  • 1 14-oz can dulce de leche, warmed
  • 1 16-oz can store-bought chocolate frosting
  • ½ cup chopped pecans
  • ½ cup mini chocolate chips
  • Caramel syrup

DIRECTIONS

  1. Preheat oven to 350°F/175°C.
  2. Prepare your favorite dark chocolate cake recipe or use a prepared box and follow its instructions.
  3. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
  4. Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay. If necessary, the dulce de leche can be heated up or mixed with a little milk to be thinned.
  5. Spread the chocolate frosting evenly on top of the cake. Sprinkle the chopped pecans and mini chocolate chips, and drizzle caramel on top.
  6. Chill the cake anywhere from 3 hours to overnight.
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Candy

Salted Peanut Caramel

INGREDIENTS

  • 1 cup heavy cream
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon coarse salt
  • 3/4 cup finely chopped roasted salted peanuts

DIRECTIONS

Warm the cream in a saucepan or microwave, and set it aside. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. (How to make the perfect caramel – David Lebovitz)

Remove from heat and immediately whisk in the hot cream in a slow, steady stream.

Cool until warm and pourable, then add the chopped peanuts. Store in a tightly lidded mason jar.

Cupcakes, Cakes and Pies, Dessert

Chocolate Caramel Turtle Flan

Ingredients

For the cake:

  • 1 cup dulce de leche
  • 3/4 cup butter, softened
  • 1 cup sugar
  • 1 whole egg
  • 3/4 cup Gold Medal flour
  • 1 cup cake flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/3 cup plus 2 tablespoons cocoa powder
  • 1 teaspoon ground cinnamon
  • 1 cup plus 2 tablespoons buttermilk

For the flan:

  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 4 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract

Cake toppings:

  • 1 cup dulce de leche
  • 1/2 cup finely chopped pecans

Directions

Preheat oven to 350 degrees F and position oven rack to the middle. Generously butter a 10-inch Bundt pan and sprinkle with flour or use Bakers Joy cooking spray. Tip the pan and tap out excess flour. Warm the dulce de leche a little bit to soften it and pour it over the bottom of pan to coat evenly.
For the cake: In a large bowl, beat the butter and sugar with an electric mixer at medium-high speed until light in color. Scrape the bowl. Beat in the egg. Sift together the flour, cake flour, baking powder, baking soda, cinnamon, and cocoa. With the mixer on medium-low, beat in about 1/2 of flour mixture, followed by 1/2 of buttermilk. Repeat. Scrape bowl, then raise the speed to medium-high and beat for 1 minute. Pour batter into the Bundt pan and spread evenly.
For the flan: In a blender combine the sweetened condensed milk and evaporated milk, the eggs and both extracts. Blend until smooth.
Slowly pour the flan mixture over cake batter. Pull out the oven rack, set the cake into larger pan, then set both pans on rack. Pour 6 cups of hot water around the cake. Carefully slide the pans into the oven and bake for about 50 to 55 minutes or until a toothpick comes out clean. Remove from the water bath and cool at room temperature for 1 hour.
Refrigerate cake for several hours or overnight. Carefully run a thin bladed knife around the edge of the cake to free the edges. Invert a rimmed serving platter or large plate over the cake pan, grasp the two tightly together, then turn them upside down. Gently jiggle the pan back and forth and let the cake release and drop.
Drizzle the reserved cup of dulce de leche over the cake and sprinkle with pecans. Slice and serve.
Recipe and Photo credit:tablespoon / CC BY-NC-ND