Chocolate Nougat Cake Recipes

CHOCOLATE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and then flour the insides of the pans, tapping out excess.
• In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
• Add the wet ingredients to the dry ingredients, and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl; mix for an additional 20 seconds--the batter will be very thin. Divide the batter evenly among the prepared pans.
• Bake for 20 minutes. Rotate the pans and continue baking until a toothpick inserted into the center of one of the cakes comes out almost clean, with just a few moist crumbs, about 12 minutes more. Cool the cakes in the pans on a wire racks for 20 minutes, then carefully turn out onto cooling racks to cool completely.
• For the nougat filling: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved. Bring to a boil, then reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from the heat and add the marshmallow fluff, peanut butter and vanilla extract, stirring until completely smooth. Fold in the peanuts. Let the nougat mixture cool to room temperature, stirring occasionally, before using in the cake--you can do this by leaving it at room temperature, or you can place it into the refrigerator to speed up the process. (Makes 2 cups.)
• For the salted-caramel buttercream frosting: In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes. Pour in the salted caramel sauce, salt and vanilla, and beat until combined. Reduce the speed to medium-low, and slowly add the powdered sugar, a little at a time, until fully incorporated. Increase the speed to medium-high and beat until light and fluffy, an additional 2 to 3 minutes. (Makes 2 cups.)
• To assemble: Level off the tops of the cakes if they baked up uneven or domed. Place one cake layer on a serving plate. Cover with half of the nougat filling. Top with a second cake layer, and cover with the remaining filling. Place the final cake layer, face-down, on top.
• Frost the cake with the salted-caramel frosting, finishing it as smoothly as possible. Drizzle with caramel if desired.
• Refrigerate for at least 1 hour, until the frosting is set.

CHOCOLATE NOUGAT CAKE

Steps:

• In a large bowl, cream butter and 3/4 cup plus 2 tablespoons sugar until fluffy. Blend in egg yolks and chocolate. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture. stir in nuts. Beat egg whites with remaining sugar until stiff peaks form; fold gently into batter., Pour into two greased and floured 8-in. round baking pans. Bake at 350° for 30-35 minutes. Cool in pans on a rack for 10 minutes before removing from pans. Cool completely. , For frosting, combine all ingredients except vanilla in the top of a double boiler. With an electric mixer, beat on low for 30 seconds. Cook over boiling water for 7 minutes, beating constantly on high until stiff peaks form. Remove from heat and add vanilla. Beat 2-3 minutes or until frosting has a spreading consistency. Frost cake.

CARAMEL NOUGAT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top. it will run over, make an awful mess in your oven, and the cake will fall.. Mix together the flour and baking soda. Set aside.
• In microwave or double boiler, melt 7 milk chocolate covered caramel and nougat candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool.
• In a large bowl, cream sugar and 1/2 cup softened butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the melted candy mixture. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for about 60 minutes, or until toothpick inserted in cake comes out dry.
• To make the glaze: Melt 3 milk chocolate covered caramel and nougat candy bars with 6 tablespoons butter. Pour glaze over top of the cake, and let it run down the sides. Sprinkle with chopped nuts if desired.

CARAMEL NOUGAT CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 10 inch bundt pan.
• Melt candy bars and 1/2 cup of the butter or margarine in the top half of a double boiler. Let cool.
• Cream remaining 1/2 cup butter or margarine with the sugar. Add eggs one at a time mixing well after each one. Add buttermilk alternately with flour and soda to egg mixture. Add vanilla and melted candy mixture and mix until smooth. Fold in chopped pecans and pour into the prepared pan.
• Bake at 350 degrees (175 degrees C) for one hour. Cool for 15 minutes in the pan then turn out onto wire rack to cool.