If you have spent any time around this blog, you know I love cake – especially chocolate cake.
Think of it this way, chocolate cake is like the little black dress of desserts. It’s broad enough for most occasions – dress it up or down according to your needs, accessorize until your busy hands are content and your palate is satisfied.
Today’s chocolate cake is rippled with one of my favorite add-ons: M&M’S Pretzel for some sweet and savory hits, M&M’S Crispy for texture, and M&M’S Milk Chocolate for added richness.
Okay, so that was more than a few. But trust me when I say, it’s worth it! And it’s also a great way to decorate a cake if you lack a few cake piping skills like me. Toss it on, crumb the sides, press it into the frosting or drape it on like the picture—whatever you do, don’t skip the M&M’S. It makes the cake in terms of adding flavor and texture, and most noticeably, a visual pop that makes this a show stopping cake.
Want to make this holiday ready? Pick up the holiday theme colored M&M’S and you’re all set. Now get to it. Enjoy!
Looking for more delicious M&M’S recipes? Check out M&M’S Pinterest page for more recipe inspiration!
*This post is part of a sponsored partnership with M&M’S. All opinions are mine.
- Chocolate Cake
- 5 oz. dark chocolate
- 2 1/2 cups all-purpose flour
- ½ cup Dutch-process cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. fine sea salt
- 1 cup buttermilk
- 1/4 cup brewed coffee, cooled slightly
- 1 tsp. vanilla extract
- ½ cup unsalted butter, softened
- ½ cup canola oil
- 1 ½ cups sugar
- 4 large eggs
- Chocolate Ganache
- 2 oz. (4 Tbs.) unsalted butter
- 1 lb. semisweet chocolate (55% to 65% cacao), chopped (3 cups)
- 3/4 tsp. kosher salt
- 2 cups heavy cream
- 1 cup caramel popcorn
- 1 cup crushed M&M’S Pretzel
- ½ cup M&M’S Crispy
- ½ cup M&M’S Minis Milk Chocolate Baking Bits
- ½ cup pretzels
Preparation: Cover three 8-inch round pans with non-stick bake spray and line the bottoms with parchment paper; set aside. Heat oven to 350 degrees F.
To make cake: In a heat-proof bowl, microwave the chocolate on high power in 20-second bursts until melted; making sure to stir between each intervals. Let cool slightly.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda; set aside. In a second bowl, whisk together the melted chocolate, buttermilk, coffee, and vanilla; set aside.
In a stand mixer fitted with the paddle attachment, beat the butter, oil and sugar on medium high, until light and fluffy, about 2 minutes. Beat in eggs, one at time until fully incorporated before adding the next one. Turn mixer speed to low. Alternately beat in flour mixture and buttermilk mixture, beginning and ending with flour mixture; mix just until combined.
Evenly divide batter between prepared pans; smooth tops. Bake for 30-35 minutes, or until wooden skewer inserted in the center comes out free of wet batter. Remove cakes from oven and set aside to cool in pans for 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Cool completely before frosting.
To make the ganache: Place butter in a small saucepan and cook over medium heat, stirring every few seconds until melted and butter starts to smelly nutty, about 5 minutes. Immediately scrape the browned butter into a heat proof bowl. Add the chocolate and kosher salt.
Place cream in the same pot over medium heat, and bring to a boil. Remove from heat and pour over the chocolate and butter. Let stand 2 minutes, and then whisk until smooth. Set aside to cool at room temperature. Stir ganache every 15 minutes for an hour, or until ganache is thickened and spreadable.
To assemble the cake: Split each cake in half horizontally. Place one cake, bottom side up on a cake stand. Use an offset-spatula and spread top with ganache frosting. Repeat with remaining cake layers, then frost sides. Finish by adding on M&M’S Pretzel, M&M’S Crispy M&M’S Minis Milk Chocolate Baking Bits, caramel popcorn and pretzels.