{"id":39014,"date":"2025-01-21T02:16:01","date_gmt":"2025-01-21T02:16:01","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/decadent-chocolate-snack-cake-pastries-like-a-pro\/"},"modified":"2025-01-21T02:16:01","modified_gmt":"2025-01-21T02:16:01","slug":"decadent-chocolate-snack-cake-pastries-like-a-pro","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=39014","title":{"rendered":"Decadent Chocolate Snack Cake – Pastries Like a Pro"},"content":{"rendered":"


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This Decadent Chocolate Snack Cake<\/strong> is a deeply chocolate cake that is simplicity itself. In fact, it doesn’t even require a mixer. The basic cake is tiled with chocolate chunks. From there you have options. Top it with the marshmallow cream and stop there or <\/strong> top the marshmallow cream with a caramel drizzle and that is decadence itself. <\/p>\n

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The marshmallow cream is easy to make as is the caramel which can be made ahead and great to have on hand for desserts and ice cream.<\/p>\n

This is actually a compilation of parts of three recipes – Double Chocolate Truffled Muffins<\/a>, Caramel – A Building Block of Pastry<\/a>, and How to Make a S’Mores Tart<\/a>.<\/p>\n\n

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\n\t\t\t\tBaking gets better when you subscribe<\/span>\t\t\t\t<\/p>\n

Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n

About the Caramel<\/h2>\n

Caramel has an unwarranted reputation of being hard to make. Nothing could be further from the truth. There are two ways to make caramel. The dry method<\/strong> which requires putting sugar into a heavy skillet (think cast iron here) and melting it, then adding butter and cream. Truthfully, I have never been able to do this. <\/p>\n

The second way is the way we made it at the bakery and, for me, is much easier and more foolproof as long as the directions are followed. With this method<\/strong>, water, corn syrup and granulated sugar are brought to a boil in a large pot. It needs to be at least 3 times the amount of ingredients as it will boil up really high. This is cooked until the sugar turns a medium brown. Off heat the butter, cream and vanilla are added and then it is cooked to the desired temperature depending upon how it is going to be used. <\/p>\n

The big thing with the wet method is to wash down the sides of the pan as described below to make sure no sugar crystals remain. If they do, the caramel can granulate which simply means it becomes grainy and is no longer smooth.<\/p>\n

This recipe makes about 2 cups but cutting it down is difficult. It is great on ice cream, pound cakes, bread puddings or just eating it out of the container. It lasts forever in a covered container in the fridge. To soften it, just microwave it briefly and you’re ready to go.<\/p>\n

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This Chocolate Cake….<\/h2>\n