For the chocolate cake:
Unsalted butter, for baking pan
1 1/2 cups all-purpose flour, plus a few tablespoons more for pan
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 eggs
3/4 cup of warm water
3/4 cup low-fat buttermilk
3 tbsps vegetable oil
1 tsp of vanilla extract

For the Chocolate Filling:
1 cup crisped-rice cereal
6 ounces milk chocolate, melted and cooled

For your caramel sauce:
1 cup of sugar
1 cup whipping cream
1/2 cup light corn syrup
3 tbsps unsalted butter
1/4 tsp of vanilla extract
Pinch of salt

For the icing:
1/4 cup plus 2 tbsps unsweetened powdered dark cocoa
1/4 cup plus 2 tablespoons hot water
2 sticks unsalted butter
1/2 cup confectioners’ sugar
1 lb . semisweet chocolate, melted and cooled off


Preheat your oven to 350 degrees. To prepare the cake: Butter and flour an 8-inch round cake pan (3 inches deep). Sift the flour, cocoa, sugar, baking soda, baking powder, and 3/4 teaspoon of salt in to a large bowl. Add eggs, tepid to warm water,buttermilk, oil, and vanilla extract. Beat by using a mixer on med.-high speed until thoroughly combined, about 3 min.

Pour the batter into the greased cake pan, and bake until a toothpick inserted into the center slides out clean, 55 to 60 mins. Let cool completely in pan.

While waiting, make the crispy milk chocolate filling: Fold crisped rice cereal into melted milk chocolate until completely lined. Spread the mixture about 1/4 inch thick onto a lightly greased cookie sheet. Freeze until set, about 45 minutes. Chop into tiny pieces. Refrigerate until later.

To prepare the caramel sauce: Bring sugar, whipping cream, corn syrup, and butter to a boil in a medium saucepan over med-high heat. Whisk constantly to avoid the sauce from burning until it reaches a soft boil and is thick enough to coat the back of a spoon. Immediately remove from heat, and stir in vanilla and a pinch of salt. Transfer to a bowl, and let cool.

To prepare the icing: Put cocoa powder in a small bowl, and stir in hot water to make a thick paste. In a separate bowl, beat the butter, confectioners’ sugar, and a pinch of salt until pale and fluffy. Slowly beat in melted semisweet chocolate and cocoa paste. If frosting doesn’t seem firm enough, refrigerate it for 10-12 minutes, whisking every few minutes. Let stand at room temperature until ready to use the frosting.

To put together the cake: Turn the baking pan upside down and delicately pat the pan until the cake falls out, then trim the top of the cake. Slice into 3 even layers. Place bottom layer on a cake stand or large plate, and spread out 1/2 cup milk chocolate crisp on top. Lightly drizzle 3/4 cup caramel sauce on top of the filling, and cover with another 1/2 cup crisp. Top with middle cake layer, and repeat the filling and caramel layers process, finishing with top cake layer.

Then, frost the cake with a “crumb coat”, which is a thin layer of frosting to seal in crumbs. Put the cake in the refridgerator for 30 minutes to harden and then you may frost the cake with the remaining of the frosting. The chocolate cake can be refridgerated or served at room temperature. mardi gras king cake at