msulli- um.....to be honest, yes. Yes, I think the recipe would be different without the caramel.
Without the caramel, it would just be a chocolate cake with chocolate frosting.
I totally understand about being nervous about caramel tho. Even though I have had a love affair with caramel my entire life, I never had the 'courage' to try it myself until pastry school. The first week in the kitchen, we started out slowly.....with cookies. By the end of the week, after making dozens and dozens and dozens of cookies, our instructor announced we'd be having a cookie contest. Sweet!! We could pick any recipe we wanted, from any source, totally up to us! Wow!! Iwas so excited. I had been saving a recipe for a very long time; chocolate sandwich cookie, filled with caramel.
Well, I mise en place all my ingredients and realize that I now have to make caramel, for the first time, in front of all my classmates and I have no clue how to do it. Ugh. What was I thinking?!?! So...... when in doubt, fake it! I followed the recipe exactly, taking deep breaths the entire time and ya know what? It came out AMAZING!!
I ended up rolling them in sea salt for that extra wow factor and they were just FABULOUS!.
I learned a valuable lesson a while ago: do one thing a day that scares you. The way you will feel afterwards is infectious. And its not dependant on the results. Good or bad, you tried, you went out of your comfort zone and it feels great!!
If you have any questions, ANY at all, please let me know, ill be happy to talk you through it or help you any way that I can.
I hope you decide to take a stab at it, its really one of the most amazing flavor combinations!!
i'd love to know what you decide.