Ketchers Mitts and Layovers Cake
Indulge in the decadence of the Ketchers Mitts and Layovers Cake, a spectacular chocolate layer cake that's as rich in texture as it is in flavor. This show-stopping dessert combines moist, cocoa-infused layers with a velvety caramel cream filling studded with roasted pecans. Topped with a glossy semisweet chocolate ganache and a luscious drizzle of salted caramel sauce, every bite is an irresistible fusion of sweetness and sophistication. Perfect for special occasions or celebrations, this cake not only satisfies your sweet tooth but also impresses with its striking presentation. With straightforward assembly and bold, balanced flavors, this recipe is sure to become a new favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.25 cups buttermilk
- 0.5 cup vegetable oil
- 3 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups salted caramel sauce
- 1 cup chopped roasted pecans
- 1 cup heavy cream
- 0.5 cup powdered sugar
- 1.5 cups semisweet chocolate chips
- 5 tablespoons butter
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix well.
In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
Slowly add the boiling water to the batter, mixing on low speed. The batter will be thin—this is normal.
Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, make the caramel cream filling. Whip the heavy cream and powdered sugar together until stiff peaks form. Fold in 1/2 cup of salted caramel sauce and the chopped pecans.
For the chocolate ganache, heat the chocolate chips and butter in a heat-proof bowl over a pot of simmering water. Stir until smooth and glossy, then let cool slightly.
To assemble the cake, place one layer of cake on a serving plate. Spread a generous layer of the caramel cream filling over it.
Add the second layer of cake on top. Pour the chocolate ganache over the top, letting it drip down the sides.
Drizzle the remaining salted caramel sauce over the ganache, creating decorative patterns.
Sprinkle some extra chopped pecans on top for garnish, if desired.
Refrigerate the cake for at least 1 hour to set before serving. Enjoy your Ketchers Mitts and Layovers Cake!
Nutrition Facts
Calories |
10157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.2 g | 680% | |
| Saturated Fat | 222.5 g | 1112% | |
| Polyunsaturated Fat | 69.6 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 6863 mg | 298% | |
| Total Carbohydrate | 1347.9 g | 490% | |
| Dietary Fiber | 108.4 g | 387% | |
| Total Sugars | 958.7 g | ||
| Protein | 131.1 g | 262% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 1144 mg | 88% | |
| Iron | 60.5 mg | 336% | |
| Potassium | 5590 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
