Chocolate Caramel Cake
A rich and indulgent chocolate cake layered with sweet caramel that evokes warmth and joy, perfect for any special occasion.
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder High-quality cocoa is recommended.
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water This makes the batter thin but moist.
Frosting and Topping
- 1 cup caramel sauce For layering and drizzling on top.
- Chocolate frosting For topping the cake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and glossy.
- Carefully stir in the boiling water. The batter will be quite thin.
- Pour the batter evenly into the prepared pans.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Check at 30 minutes.
- Allow the cakes to cool for 10 minutes in the pans, then remove to wire racks to cool completely.
Assembly
- Once cooled, drizzle caramel sauce between the layers, allowing it to seep into the cake.
- Frost the top and sides with chocolate frosting.
- Just before serving, drizzle additional caramel on top.
Notes
Store covered in plastic wrap or an airtight container. It can stay at room temperature for up to three days or refrigerated for a week. For warm slices, microwave for 10-15 seconds.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 54gProtein: 5gFat: 14gSaturated Fat: 2gSodium: 300mgFiber: 2gSugar: 28g
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