Farm Show 2019: Winning chocolate cake combines salted caramel and toffee crunch - PennLive.com

It was a sweet victory.

Tracy Deneen of Fulton County took first place Jan. 5 in the PA Preferred Homemade Chocolate Cake Contest at the Pennsylvania Farm Show. Her cake combined salted caramel, toffee crunch and chocolate ganache.

Along with a blue ribbon, Deneen received $500.

Baking contests are one of the hallmarks of the Farm Show, which runs through Jan. 12 at the Pennsylvania Farm Show Complex & Expo Center in Harrisburg. Along with chocolate cakes, judges scrutinize apple pies, whoopie pies and angel food cakes.

Contestants compete at county and community fairs to become eligible to compete on the statewide level at the Farm Show. Deneen won at the 2018 Fulton County Fair.

The winner of the 2019 PA Preferred Chocolate Cake Contest is Tracy Deneen of Fulton County.  Provided by Pa. Department of Agriculture

Cakes are judged on appearance, texture and flavor.

Other winners included: Jenna Meade of Chester County placed second, Sandy Young of Jefferson County placed third, Jeanine Kitzmiller of York County placed fourth and Sara Clukey of Butler County placed fifth.

Here is the winning recipe:

Salted Caramel Toffee Crunch Cake

Cake :

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

Directions

Heat oven to 350 degrees Fahrenheit. 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 2 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 teaspoon vanilla extract
• 1 ½ cups powdered sugar
• Pinch of Kosher salt

Directions

Beat butter on medium speed for 1 minute. Add caramel sauce and vanilla, beat for 2 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 whipping cream
• Heath Candy Bars, crushed
• Caramel Sauce

Cake Assembly

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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