Live Music from the North Pole!


Made in partnership with @tutti_dolce

Digital Rights: Tutti Dolce

Makes 1 8-inch layer cake


A decadent caramel fudge layer cake…topped with chocolate ganache and chocolate shavings!



1 cup C&H Organic Raw Cane Sugar

1/4 cup unsalted butter, at room temperature and cubed

1/4 cup heavy cream, at room temperature

1/4 teaspoon vanilla extract

1/4 teaspoon salt



1 1/2 cups flour

3/4 cup unsweetened cocoa

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup C&H Organic Raw Cane Sugar

1/2 cup C&H Golden Brown Sugar

2 large eggs

1 large egg yolk

1/2 cup milk, at room temperature

1/2 cup plain fat-free Greek yogurt, at room temperature

1/2 cup vegetable or canola oil

2 teaspoons vanilla extract

1/2 cup boiling water

4 oz semisweet chocolate, finely chopped



1 cup unsalted butter, at room temperature

3/4 teaspoon salt

3/4 teaspoon vanilla extract

3 cups C&H Confectioners Sugar

1/4 cup salted caramel sauce



4 oz semisweet chocolate, finely chopped

1/2 cup heavy cream




1.Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4 to 5 minutes.

2.Once the sugar is completely melted, carefully add butter, a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt. Let cool to room temperature, then chill until ready to use.



1.Preheat oven to 350 degrees and spray two 8-inch round cake pans with nonstick spray. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Add boiling water to batter and whisk in just until smooth. Fold in chopped chocolate.

2.Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.

3.Bake for 28 to 30 minutes, until cakes spring back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.



1.Beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 1 cup powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.



1.Place semisweet chocolate in a medium bowl. Pour heavy cream into a small saucepan and bring just to a boil over medium-high heat. Pour warm heavy cream over chocolate and let stand for 2 minutes before stirring until smooth. Let ganache stand for 10 minutes to thicken slightly.


1.Use a serrated knife to trim off the tops. Place one layer on a rotating stand and use an offset spatula to swirl frosting over the cake layer. Spoon salted caramel sauce in the center of the frosting, and spread out from the middle, leaving a 1-inch border.

2.Top with the second cake layer and spread with remaining frosting. Chill the cake for 20 minutes before using a small spoon to drizzle ganache around the top edge of the cake, letting the excess drip down the sides. Sprinkle chocolate shavings over the top of the cake. Chill the assembled cake for 20 minutes before serving.


CHEF’S TIP: If desired, serve with additional caramel sauce.


Find this recipe and more holiday treats at