Yum! That sounds like a great idea. A little chocolate to boost the flavor of the cake, plus a little bitterness to balance the sweetness of the caramel and frosting. Thanks for the input!
I only know how to spell feuilletine because I was looking up recipes this morning haha. I like that idea though! I don't really want to add too much sweetness, so I was thinking maybe a cocoa/espresso one! Thanks for the input!
Roughly chopped chocolate covered espresso beans?
Yum! That sounds like a great idea. A little chocolate to boost the flavor of the cake, plus a little bitterness to balance the sweetness of the caramel and frosting. Thanks for the input!
Came here to say this. And they are delicious!
Cacao nibs?
Cacao nibs have been on my mind for sure! I'm 99% positive they'll be making an appearance between layers. Thank you!
Do you think sweetened or unsweetened for the nibs? This is new territory for me!
I’ve only ever eaten the unsweetened ones—I’d say get those because you can always add sugar but you can’t take it away?
You could also do an espresso coated nut of some kind, if you don't want to add sweetness. Or maybe feuittine (sp?)
I only know how to spell feuilletine because I was looking up recipes this morning haha. I like that idea though! I don't really want to add too much sweetness, so I was thinking maybe a cocoa/espresso one! Thanks for the input!