NOTE: I always chill my bowl and beaters before whipping my cream. It's foolproof.
Grand Marnier Sauce for a Fig Brulee and I had some left over. Hmmmm....
When frosting my cakes, I like to build a wall around the bottom layer with a piping bag. Then I filled it in with the whipped cream frosting center..., using
But, our dinner guest thought so. She patiently waited while I cut and photographed dessert.
This cake wouldn't win for good looks, compared to my Tuxedo Cake...
...this has a white chocolate mousse filling. (Slurp.) But, I never got to taste it. I gave it away.
But, the inside looks good to me! Rich chocolate and a whipped cream filling...
VERDICT: Moist. Tender. Chocolatey. The whipped cream balances out the sweetness of the buttercream. The caramel in the frosting is very subtle. Everyone has seconds! The cake was gone the next day. I speak the truth-- this is an excellent scratch cake. Who needs cake mix? Really?
So, now I've written two posts about cakes, which is unusual for me. I have a wicked sweet tooth. Did I ever tell you that? That's why I don't bake cakes very often. I'd be a glutton. When nobody is looking.
I'm posting the original recipe for the cake, and how I made the Caramel Sauce below my signature. This cake is the star of this dessert. You can use any kind of frosting that strikes your fancy-- but, please... no canned frosting! Homemade buttercream is so easy to make, and doesn't have all those stabilizers and hard-to-pronounce ingredients in them!