Chocolate Caramel Cake is a decadent, rich dessert that combines layers of moist chocolate cake with luscious caramel filling and a smooth chocolate frosting. The sweet and salty combination of chocolate and caramel makes this cake an irresistible treat, perfect for birthdays, holidays, or any special occasion.
Ingredients:
For the chocolate cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the caramel filling:
- 1 cup granulated sugar
- 1/4 cup water
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the chocolate frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 2 1/2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the sugar and eggs until light and fluffy. Add the milk, vegetable oil, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the boiling water, making the batter thin but smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the caramel filling:
- In a saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it turns a deep amber color (about 5-7 minutes).
- Remove from heat and carefully whisk in the butter, heavy cream, vanilla extract, and salt until smooth. Let the caramel cool slightly before using.
- Make the chocolate frosting:
- In a mixing bowl, beat the softened butter until smooth. Add the cocoa powder and mix until combined.
- Gradually add the powdered sugar, alternating with milk, until the frosting reaches a spreadable consistency. Stir in the vanilla extract.
- Assemble the cake:
- Place one layer of the cooled chocolate cake on a serving plate. Spread the caramel filling evenly over the top, then place the second layer on top.
- Spread the chocolate frosting over the top and sides of the cake.
- Serve:
- Drizzle with extra caramel sauce or sprinkle with sea salt if desired. Slice and enjoy!
This Chocolate Caramel Cake is a perfect blend of rich, fudgy chocolate and gooey caramel, making it an indulgent dessert that’s sure to impress!