With a texture that is similar to a brownie, this decadent chocolate cake is layered with rosemary buttercream and smothered in dramatic cinnamon-spiced caramel sauce. Rustic elegance at its finest!
One day, I dream of hosting a romantic dinner party for the holidays. A night set under twinkly lights, full of appetizers and good conversation, a homemade feast to feed a crowd, and after-dinner games and laughs. At the end of the night, I would present this rustic yet elegant semi-naked cake composed of decadent, sophisticated flavors and dramatic floral elements.
Rewind to Sunday brunch where we hosted a toddler cookie decorating party, and it appears that we might be a few years away from such a lavish event. We finally have a proper dining table for hosting and even new friends to fill the seats (after moving to a city nearly FOUR years ago!), but said dining table and the glittery centerpiece I created sat untouched. Instead, the parents took comfort around the living room sitting on large pillows, windowsills, and anywhere else they could fit to watch four toddling boys under the age of 2 toss balloons, decorate gingerbread cookies, and run wild for a couple of hours.
And even while another mommy and I poked and prodded my breakfast strata trying to figure out if it was done cooking and a couple of the dads helped with a mid-party cookie clean-up, this current reality is pure perfection. So while I have visions of hosting fancy affairs one day, I’ll gladly take sprinkles ground into the fibres of my carpet and sugar-fuelled toddlers for a few more years first.
In the meantime, I will settle for a slice of this decadent, nearly sinful cake. The chocolate cake boarders on brownie territory. It is rich and fudgy in all of the right ways. It could probably be served on its own or with a scoop of coffee ice cream, but I’ve layered in with a subtle rosemary buttercream. The rosemary is familiar but unexpected. It gets infused into the butter before being whipped up into a silky Swiss meringue buttercream. Only a semi-naked finish is necessary since the cake is rather rich (you will want to slice this one pretty thin!). To finish it all off and to round out the flavors, I spiked my regular salted caramel sauce with ground cinnamon and a pinch of cayenne pepper.
Find the complete recipe on the West Elm Blog.