2018-08-09 / Local & State

Chocolate Cake Fair Contest Winner

Tracy Deneen from Needmore, took home top honors again in the PSACF Homemade Chocolate Cake Contest with her Salted Carmel Toffee Crunch Cake recipe which was held at the Fulton County Fair on July 30, 2018.

The Homemade Chocolate Cake contest is sponsored by the Pennsylvania State Association of County Fairs. The Fulton County Fair’s Homemade Chocolate Cake winner is now eligible to compete in the state finals in January at the Pennsylvania Farm Show in Harrisburg. The first place winner at the Farm Show will be awarded a cash grand prize of $ 500 for the winning chocolate cake recipe.

The winning recipe from the Fulton County Fair’s Homemade Chocolate Cake baking contest is:

Salted Carmel Toffee
Crunch Cake

Cake

2 cups sugar
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs, room temperature
1 cup buttermilk
1 cup black coffee
½ cup vegetable oil
2 tsp. vanilla extract

Heat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Set aside. In large bowl combine sugar, flour, cocoa, baking soda, baking powder and salt. Mix to combine. Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; batter will be thin. Pour evenly into prepared pans. Bake for 30 to 35 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely.

Frosting

1 cup butter, room temperature 1/3 cup caramel sauce
1 tsp. vanilla extract
1½ cups powdered sugar
Pinch of Kosher salt

Beat butter on medium
speed for one minute. Add
caramel sauce and vanilla,
beat for two minutes, scraping down sides of bowl. Add
powdered sugar and salt,
beat on low until powdered
sugar is incorporated. Increase speed to medium and
beat until smooth and fluffy.

Chocolate Ganache and
Topping
1 cup semi-sweet chocolate chips
½ cup heavy cream
Heath Candy Bars,
crushed
Caramel Sauce

Place first layer of cake on serving plate and top with frosting, smooth into an even layer. Add crushed Heath candy on top of frosting and press gently. Repeat with additional layers of cake and frosting until you add final cake layer. Spread remaining frosting on top and sides of cake. Make Ganache: microwave heavy cream until it just begins to boil, then pour over the chocolate chips. Allow to sit 2-3 minutes, then whisk until smooth. Cool completely. Drizzle ganache over top and sides of cake. Decorate with remaining Heath Candy and frosting.

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