Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Potions Cauldron Chocolate-Caramel Cake
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- Level: Intermediate
- Total: 2 hr 50 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1367
- Total Fat
- 53 g
- Saturated Fat
- 25 g
- Carbohydrates
- 225 g
- Dietary Fiber
- 5 g
- Sugar
- 159 g
- Protein
- 11 g
- Cholesterol
- 87 mg
- Sodium
- 882 mg
A cauldron for boiling and bubbling is standard equipment in Hogwarts’ Potions Class. Now young wizards everywhere can have a go at mixing up magic with this bewitching edible cauldron cake. Using a devil’s food cake mix streamlines baking, while a caramel buttercream filling and cocoa buttercream frosting make it particularly rich and delicious. We bet even the Ministry of Magic would be charmed by this chocolatey treat.
- Level: Intermediate
- Total: 2 hr 50 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1367
- Total Fat
- 53 g
- Saturated Fat
- 25 g
- Carbohydrates
- 225 g
- Dietary Fiber
- 5 g
- Sugar
- 159 g
- Protein
- 11 g
- Cholesterol
- 87 mg
- Sodium
- 882 mg
Ingredients
Cake:
Caramel Buttercream:
Dark Cocoa Buttercream:
Assembly:
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Directions
Special equipment:
a cake round; a revolving cake stand- For the cake: Preheat the oven to 325 degrees F with a rack in the center and the top rack removed. Spray two 7-cup/8-inch diameter oven-safe flat-bottomed glass bowls with cooking spray and lightly dust with flour, tapping out the excess. Set aside.
- Prepare the cake mixes according to package instructions and divide the batter evenly between the bowls. Bake until a tester inserted in the center of each cake comes out clean, 50 minutes to 1 hour. Cool the cakes in the bowls on a rack for 10 minutes, then unmold and cool completely on the rack. (Loosen the edges of the cake with a paring knife if you have trouble unmolding them.)
- Once the cakes are cooled, use a serrated knife to level the rounded top of each cake.
- For the caramel buttercream: Beat the butter and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment on low until combined. Once combined, increase the speed to medium-high and beat until smooth and light, 1 to 2 minutes. Add the caramel and vanilla and beat until light, fluffy and spreadable, about 30 seconds more. (If the brand of caramel you used is particularly thick, you may need to add a bit of milk to get a spreadable consistency.)
- For the dark cocoa buttercream: Beat the butter, confectioners’ sugar and cocoa in the bowl of a stand mixer fitted with the paddle attachment on low until combined. Once combined, increase the speed to medium-high and beat until smooth, 1 to 2 minutes. Add the vanilla and 2 tablespoons of the milk and continue to beat until light, fluffy and spreadable, adding milk as needed. Beat in the gel coloring.
- To assemble, place one cake, cut-side up, on a cake round on a revolving cake stand. Spread the top with the caramel buttercream. Sprinkle with the toffee crumbs. Place the second cake, cut-side down, on top of the buttercream, making a sphere with a flat top and bottom. Use a serrated knife to cut about 1/2-inch from the top of the sphere.
- Invert a 4-inch-diameter bowl on top of the cake and carefully center it. Use a paring knife to cut around the bowl and make a circle. Remove the bowl and gently cut out enough cake to create a small well about 1 1/2 inches deep.
- Use a small offset spatula to apply a thin layer (crumb coat) of the dark cocoa buttercream all over the cake. Refrigerate to set the frosting, 20 to 30 minutes.
- Once the crumb coat has set on the cake, spread with the remaining cocoa buttercream.
- To make the handles, cut the chocolate roll candy in half, then microwave in 3 to 4 second bursts until just warm and pliable. Knead each piece to smooth it out, then roll into 4-inch snakes. Fold each into a U-shape and press the tops with your finger to flatten the ends slightly. Let cool for a few minutes to harden, then attach to the sides of the cauldron with toothpicks.
- Fill the center with the gold sprinkles.
