Recipe courtesy of Brie Darling
Show: Cake Wars
Episode: Dinosaurs
Print
Chocolate Surprise Stripe Cake
Total:
2 hr 45 min
(includes cooling time)
Active:
1 hr 15 min
Yield:
25 servings
Level:
Advanced
Total:
2 hr 45 min
(includes cooling time)
Active:
1 hr 15 min
Yield:
25 servings
Level:
Advanced

Ingredients

Cake:
  • Vegetable shortening, for greasing cake pans
  • 1 3/4 cups all-purpose flour 
  • 2 cups granulated sugar 
  • 3/4 cup extra-dark cocoa powder 
  • 2 teaspoons baking soda 
  • 1 teaspoon baking powder 
  • 1 teaspoon salt 
  • 2 eggs, room temperature, lightly beaten 
  • 1 cup buttermilk 
  • 1 cup espresso 
  • 1/2 cup vegetable oil 
  • 1 tablespoon pure vanilla extract 
Vanilla Buttercream Icing:
  • 1/2 cup pasteurized egg whites
  • 1 pound powdered sugar 
  • 2 pounds salted butter, softened
  • 2 tablespoons pure vanilla extract 
Southern Caramel Icing/Crumble:
  • 2 cups granulated sugar
  • 1 cup buttermilk 
  • 1/2 cup vegetable shortening, such as Crisco 
  • 1 stick (8 tablespoons) butter 
  • 1 teaspoon baking soda 
  • Raspberry jam, for filling

Directions

For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 2-by-9-inch round cake pans with shortening. Line with parchment cut to neatly cover the bottom and sides of the pans.

In the bowl of an electric mixer with a paddle, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the eggs, buttermilk, espresso, vegetable oil and vanilla; mix on medium speed. Divide the batter between the prepared cake pans.

Bake for 20 minutes. Rotate the pans and continue baking until an inserted skewer comes out clean, another 15 minutes. Cool on a rack, unmold and return to the rack to cool completely.

For the buttercream icing: With an electric mixer on medium speed, beat the egg whites and powdered sugar for 5 minutes. Add the butter and vanilla and beat for 10 minutes, until fluffy. (Makes 3 pounds.)

For the caramel icing/crumble: Mix the sugar, buttermilk, shortening, butter and baking soda in a 3- or 4-quart cast-iron Dutch oven over medium heat. Cook to the softball stage (235 to 245 degrees F on a candy thermometer), swirling the pan to keep the ingredients moving.

Remove from the heat and beat with a wooden spoon until creamy and spreadable. Spread on a silicone mat and set aside. When cool, break into a crumble.

To create the striped filling: Put one-third of the vanilla buttercream into a piping bag fitted with a 1/3-inch tip. Put an equivalent amount of raspberry jam into a second piping bag, also fitted with a 1/3-inch tip.

When the cakes are completely cool, pipe a dollop of buttercream into the center of one of the layers. Pipe concentric circles around the first dollop, working outward and alternating between circles of raspberry jam and buttercream¿this will be your bottom layer.

Lightly place the remaining cake layer on top of the 'piped' bottom layer. Use the remaining buttercream to ice the entire cake.

Add the crumbled caramel by patting small handfuls onto the top of the iced cake.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Truffle Cake

Recipe courtesy of Sarabeth Levine

Chocolate Olive Oil Cake

Recipe courtesy of Nigella Lawson

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Cherry Chocolate Cake

Recipe courtesy of Zoë François

Black Bean Chocolate Cake with Buttercream Frosting

Recipe courtesy of Haylie Duff

Hazelnut Chocolate Cake

Recipe courtesy of Debi Mazar and Gabriele Corcos

German Chocolate Cake

Recipe courtesy of Justine Simmons

Craggy Chocolate Cake

Recipe courtesy of Laura Calder

Chocolate Sheet Cake with Peanut Butter Frosting

Recipe courtesy of Kelsey Nixon

On TV

Unique Eats

8am | 7c

Unique Eats

8:30am | 7:30c

Unique Sweets

9:30am | 8:30c

Unique Sweets

10am | 9c

Unique Sweets

10:30am | 9:30c

Seaside Snacks & Shacks

11:30am | 10:30c

Extreme Cake Makers

2:30pm | 1:30c

Cake Wars

4pm | 3c

Carnival Kings

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Food Paradise

10pm | 9c

Food Paradise

11pm | 10c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

So Much Pretty Food Here