No Fools, Just Follies Recipe

Prep and Dry Ingredients

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment and lightly flour the sides. In a large bowl whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt until uniform and free of lumps.

Wet Ingredients

In a separate medium bowl, whisk the eggs, whole milk, neutral oil and vanilla extract until combined.

Combine Batter

Add the wet mixture to the dry ingredients and stir just until combined. Slowly pour in the boiling water or hot coffee while stirring — batter will be thin. Mix until smooth but do not overmix.

Divide the batter evenly between the prepared pans. Tap pans gently on the counter to release large air bubbles.

Bake for 25–30 minutes, rotating pans halfway, until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and let cakes cool in pans 10 minutes, then invert onto a rack to cool completely.

While cakes bake, prepare the crunchy layer. In a small saucepan over medium heat melt the butter and light brown sugar together until sugar dissolves and mixture is glossy (about 2–3 minutes). Remove from heat and immediately stir in the chopped toasted nuts and crispy rice cereal until evenly coated.

Spread the mixture on a parchment-lined baking sheet in a thin layer and let cool until set, about 15–20 minutes. Meanwhile melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth.

Once the nut-crisp is set, drizzle or spread the melted chocolate over it, then allow the chocolate to set completely (refrigerate 10–15 minutes if needed). Break into bite-sized shards or small pieces. Keep at room temperature until ready to assemble.

In a large bowl using an electric mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter on medium speed until pale and fluffy, about 2–3 minutes.

With the mixer on low, gradually add the powdered sugar, 1 cup at a time, beating until mostly incorporated between additions. Scrape down the bowl as needed.

Add the salted caramel sauce, heavy cream, fine sea salt and vanilla extract. Increase mixer speed to medium-high and beat until light and spreadable, about 2–3 minutes. If buttercream is too thick, add 1 teaspoon of cream at a time to reach desired consistency; if too thin, add a tablespoon of powdered sugar.

Level the cooled cakes if domed. Place one cake layer on a cake board or serving plate. Spread a thin layer (crumb coat) of salted caramel buttercream (about 3–4 tablespoons) to lock in crumbs.

Spoon about 1/3 cup of extra salted caramel sauce over the crumb coat and smooth into a thin even disc to add a glossy sticky layer for the crunch to adhere to.

Scatter about half of the crunchy follies pieces over the caramel, pressing gently so they adhere but still retain texture.

Pipe or spread about 1 cup of salted caramel buttercream over the crunchy layer to create an even filling. Top with the second cake layer and press lightly to level.

Apply a thin full crumb coat of buttercream over the assembled cake and refrigerate 15 minutes to set. Finish frosting the cake with remaining buttercream, smoothing sides and top.

Drizzle extra salted caramel sauce over the top and arrange remaining crunchy follies pieces decoratively. Sprinkle flaky sea salt evenly over the top and add fresh berries if using. Return cake to refrigerator for 10 minutes to set the decorations, then bring to room temperature before serving.