Chocolate Caramel Cake
Indulge in the ultimate decadence with this Chocolate Caramel Cake, a dreamy dessert that perfectly balances rich, moist chocolate layers with luscious caramel sauce and glossy chocolate ganache. This show-stopping cake begins with a tender chocolate batter, made irresistibly moist by the addition of boiling water, and is layered with gooey caramel for a sweet, buttery contrast. Topped with a silky ganache made from semi-sweet chocolate and cream, this cake exudes elegance and flavor in every bite. Ready in just over an hour, it’s the perfect centerpiece for birthdays, celebrations, or any occasion that calls for a luxurious treat. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 240 grams all-purpose flour
- 60 grams unsweetened cocoa powder
- 300 grams granulated sugar
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 240 milliliters whole milk
- 120 milliliters vegetable oil
- 2 teaspoons vanilla extract
- 240 milliliters boiling water
- 240 milliliters store-bought caramel sauce (or homemade)
- 200 grams semi-sweet chocolate chips
- 120 milliliters heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch (23 cm) round cake pans.
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth. Be careful not to overmix the batter.
Slowly stir in the boiling water until the batter becomes thin. This step ensures a moist cake.
Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Once the cakes are cool, level the tops with a serrated knife if necessary. Place the first layer on a cake stand or serving plate.
Spread half of the caramel sauce evenly over the first layer of the cake.
Place the second cake layer on top and spread the remaining caramel sauce over the top. Let the caramel set for about 10 minutes.
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer (but do not let it boil).
Remove the cream from the heat and pour it over the chocolate chips in a medium heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Pour the chocolate ganache over the top of the cake, letting it drip down the sides for a beautiful finish. Spread it evenly with an offset spatula.
Let the ganache set at room temperature for about 30 minutes before serving.
Slice and enjoy this indulgent Chocolate Caramel Cake!
Nutrition Facts
Calories |
5527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 97.4 g | 487% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 5602 mg | 244% | |
| Total Carbohydrate | 829.8 g | 302% | |
| Dietary Fiber | 41.5 g | 148% | |
| Total Sugars | 565.5 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 626 mg | 48% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1936 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
