CHOCOLATE CARAMEL CAKE

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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