Chocolate California Goldrush Cake

I stumbled across this video of the award-winning Chocolate California Goldrush Cake while searching for something else, and I was immediately hooked.

The award competition was sponsored by Ghirardelli, so you know some good chocolate was going into these creations!

The method for the cake is actually pretty simple and looks amazingly delicious: two melted bars of Ghirardelli 100% cacao bars, butter, flour, salt, eggs, sugar, and vanilla. Once everything is mixed into a batter, she puts about half of it into a bundt pan, and then layers Ghirardelli caramel squares, toasted pecans, and then the rest of the batter on top.

Chocolate California Goldrush Cake
by Michele Cobarrubio

8 ounces (two 4-ounce bars) Ghirardelli 100 percent Cacao Unsweetened Chocolate Baking Bar, chopped
1 cup unsalted butter
3 cups granulated sugar
5 eggs
1 tablespoon pure vanilla extract
1 1/2 cups all purpose flour
1 teaspoon salt
1 bag (5.3 ounces) Ghirardelli Chocolate Squares, Milk Chocolate with Caramel Filling, unwrapped
1/2 cup toasted pecans, finely chopped
1/4 cup powdered sugar

~ Preheat oven to 350 degrees. Spray fluted two-quart bundt pan with baking style cooking spray. In a one-quart saucepan over low heat, melt butter and both baking bars. Remove from heat when chocolate is almost entirely melted. Continue stirring until chocolate is completely melted. Set aside.

~ In a small bowl, combine flour and salt. Set aside.

~ In a stand mixer on low speed, mix sugar, eggs and vanilla. When these are incorporated, gradually increase speed to medium-high. Beat on medium-high for approximately 10 minutes. Batter will be pale yellow and fluffy. Alternately add chocolate mixture and flour mixture to egg batter, beginning and ending with the chocolate. Mix until just incorporated.

~ Pour half of the batter into prepared pan. Place unwrapped Milk Chocolate Squares side by side around the center of the pan on top of the batter.

~ Sprinkle toasted pecans over the chocolate squares. Pour the rest of the batter in the pan, spreading it evenly over the candy and nuts. Bake cake at 350 degrees for 45 to 55 minutes. Transfer to a wire rack to cool for about 15 to 20 minutes. Invert cake onto serving plate and cool completely.

~ Before serving, dust cake with powdered sugar.

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    • Becky

      Made it–taste was great; BUT the outside was crusty and the inside still a little gooey after 55 minutes! The cake also did not raise ANY. Is there supposed to be baking soda or baking powder in the batter that was left out of the recipe? Loved the flavor but doubtful I will try it again. Costs too much to make for it to be crusty AND gooey.

    • jay sean

      puke ! i cant comprehend how on earth you got an award for this cake ,,its a waste of money and time ,,

    • elizabth samuel

      Dude!!!!!! How the hell did u get an award for dis horrible recipe??????????? Utter nonsense!!!!!!!! YUCK!!!!!!!!!!!!!!!!!!!

    • Reshma

      The cake looks yummy…BUT..there is no raising agent added, nor is the flour self rising, how can this cake be yummy, sure it would be a flop cake

    • Vicki

      Same here, cake tasted good, but when I inverted on plate it completely collapsed, should you add baking soda?