Best 2 Chocolate Lizzie Cake With Caramel Filling Recipes

Indulge in a symphony of flavors with the Chocolate Lizzie Cake, a heavenly creation that combines the richness of chocolate with the decadence of a creamy caramel filling. This delectable cake features layers of moist chocolate cake, enveloped in a velvety chocolate ganache and adorned with a cascade of caramel sauce. Each bite offers a delightful balance of sweet and savory, leaving your taste buds tantalized.

The Chocolate Lizzie Cake recipe is accompanied by three additional tempting treats: Chocolate Fudge Frosting, Vanilla Buttercream Frosting, and Salted Caramel Sauce. These versatile recipes can be used to elevate any dessert or sweet dish, adding a touch of sophistication and indulgence. The Chocolate Fudge Frosting is a rich and decadent spread, perfect for frosting cakes, cupcakes, or cookies. The Vanilla Buttercream Frosting offers a light and fluffy texture, adding a touch of sweetness to your favorite baked goods. The Salted Caramel Sauce is a luscious drizzle that enhances the flavors of ice cream, pancakes, waffles, and fruit.

Whether you're a seasoned baker or a novice in the kitchen, this article provides you with the necessary guidance to create these delectable recipes. Step-by-step instructions and detailed ingredient lists ensure a successful baking experience, allowing you to impress your family and friends with your culinary skills. So, gather your ingredients, preheat your oven, and embark on a delightful journey into the world of chocolate, caramel, and sweet indulgence.

Let's cook with our recipes!

LIZZIE'S OLD FASHIONED COCOA CAKE WITH CARAMEL ICING

Lizzie's Old Fashioned Cocoa Cake with Caramel Icing image

Provided by Trisha Yearwood

Categories dessert

Time 1h20m

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour, plus more to grease pans
2/3 cup cocoa
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1 teaspoon salt
1 1/3 sticks (2/3 cup) butter, plus more to grease pans
1 2/3 cups sugar
3 large eggs
1/2 teaspoon vanilla extract
Cooking spray
4 cups sugar
1 cup milk
1 stick (1/2 cup) butter
1 teaspoon vanilla extract
1/8 teaspoon baking soda

Steps:

Preheat the oven to 350 degrees F. Grease and lightly flour two 9-inch cake pans
For the cake: Sift together the flour, cocoa, baking soda, baking powder and salt and set aside. With an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and vanilla and beat on high speed for 3 minutes. Add the flour mixture in stages with 1 1/3 cups water, beginning and ending with the flour.
Divide the batter evenly between the pans and bake for 30 to 35 minutes. Turn the layers out onto racks that have been sprayed with cooking spray.
For the caramel icing: Mix 3 cups of the sugar and the milk in a heavy 3-quart saucepan. Bring slowly to a boil and keep it hot. Caramelize the remaining cup of sugar in an iron skillet. Do this by cooking over medium-high heat and stirring and scraping the pan with a flat-edged spatula as the sugar melts. Continue to cook until the syrup turns to medium or dark brown in color. This occurs at about 320 degrees F to 350 degrees F on a candy thermometer. Do not scorch the syrup. Stream the syrup into the boiling sugar and milk mixture and cook to the soft ball stage, about 238 degrees F. Add the butter, vanilla extract and baking soda.
Pour the hot mixture into the bowl of an electric mixer and beat as it cools until the icing is creamy, 15 to 20 minutes. Watch the icing because it will go from runny to too thick very quickly. Spread on the cake layers while the icing is still warm. If it becomes too stiff, add a few drops of hot water.

CHOCOLATE LIZZIE CAKE WITH CARAMEL FILLING

Chocolate Lizzie Cake with Caramel Filling image

Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa.

Provided by NCwriter

Categories Chocolate Cake

Time 1h15m

Yield 16

Number Of Ingredients 17

Ingredients

2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
4 ½ (1 ounce) squares unsweetened chocolate
½ cup boiling water
2 teaspoons vanilla extract
¼ teaspoon lemon juice
1 ⅛ cups butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon lemon juice
2 cups superfine sugar
1 cup milk

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.
Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.
Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans.
Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 91.3 g, Cholesterol 113.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 18.7 g, Sodium 331.3 mg, Sugar 73.8 g

Tips:

Use good quality chocolate for the best flavor. A high percentage of cocoa solids (70% or higher) will give you a richer, more intense chocolate flavor.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
Let the cake cool completely before frosting it. This will help the frosting set properly.
If you don't have a double boiler, you can melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
To make the caramel filling, use a heavy-bottomed saucepan to prevent the sugar from burning.
Stir the caramel filling constantly until it reaches the desired consistency. Overcooking can cause the caramel to become too thick and hard.
If you don't have a piping bag, you can use a spoon to spread the frosting on the cake.

Conclusion:

This Chocolate Lizzie Cake with Caramel Filling is a delicious and decadent dessert that is perfect for any occasion. The moist chocolate cake layers are complemented perfectly by the rich and creamy caramel filling. This cake is sure to be a hit with everyone who tries it.