Chocolate Cake with Cookie Butter Frosting and Whiskey Caramel Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • Chocolate Cake
  • 2 c white whole wheat flour
  • 2 c sugar
  • ¾ c unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 c milk (I used unsweetened almond milk)
  • ¼ c vegetable oil
  • ¼ c unsweetened apple sauce
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp espresso powder dissolved in 1 cup boiling water (or 1 c HOT strong coffee)
  • Cookie Butter Frosting
  • ½ c butter, softened
  • 1 c cookie butter (smooth)
  • 2 - 4 tbsp. of milk (I used unsweetened almond milk)
  • 2 c powdered sugar
  • Whiskey Caramel Sauce
  • 1 c sugar
  • ⅓ c whiskey (Use a kind you like! If you use the cheap stuff, it will taste like the cheap stuff)
  • 3 tbsp. butter
  • hefty pinch of salt
  • 2 + tbsp. milk (I used cow's milk)
Instructions
  1. For the Cake: Preheat the oven to 350 degrees F. Prepare two 8 or 9 inch round cake pans by spritzing with nonstick spray.
  2. Add the flour, sugar, cocoa, baking powder, baking soda, and salt to the bowl of a stand mixer. Whisk/stir to combine.
  3. Add milk, oil, applesauce, eggs, and vanilla to flour mixture. Mix on medium until well combined. Reduce speed and add prepared espresso (or strong coffee) carefully. Beat on high speed for 1 minute.
  4. Distribute evenly between prepared pans. Bake for 30 - 35 minutes until a toothpick inserted in the center comes out clean.
  5. Remove and cool completely. Remove from the pan.
  6. To prepare frosting: Combine softened butter and cookie butter in a in a bowl and beat with a mixture. Gradually add the sugar, adding splashes of milk as necessary until the sugar is mixed in. The frosting should be thick and spreadable. Beat for at least 3 more minute, until nice and fluffy.
  7. To prepare the caramel: Add the sugar to a heavy saucepan over medium heat and leave undisturbed until it begins to melt.
  8. Stir occasionally with a fork, until melted into a golden caramel.
  9. Remove from heat and add the scotch, butter, and salt. The caramel will harden and steam. Return to heat, stirring often, until re-melted. This will take 10-ish minutes.
  10. Add 2 tbsp. of milk and stir in, to prevent the sauce from seizing up when cooled. Allow to cool before using.
  11. To assemble cake: Place one layer of cooled cake on your serving dish. Spread frosting on top and place second layer of cake on it. Cover the rest of the cake in frosting. Drizzle room temperature caramel all over the top. Serve.
  12. Store uneaten cake covered at room temperature for up to 2 days. Store in the fridge for up to a week.
Notes
Cook time assumes you make the caramel while the cake is baking. Does not include time to cool. I made all of my components a day in advance and assembled before serving.
Nutritional estimate not included, because I really didn't want to know :-D
The recipe was inspired by this cake, this frosting, and this caramel sauce, all slightly adapted.
Nutrition Information
Serving size: 1/12 of cake
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/09/12/chocolate-cake-with-cookie-butter-frosting-and-whiskey-caramel-sauce/