why make this recipe
Chocolate Caramel Cake is a delightful treat that combines rich chocolate flavor with sweet, gooey caramel. It’s perfect for birthdays, celebrations, or just a sweet craving. The combination of moist cake and creamy caramel makes this cake irresistible. Plus, it’s simple to make, so you can impress your family and friends without too much hassle.
how to make Chocolate Caramel Cake
Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup full-fat milk
- 1 cup semi-sweet chocolate chips
- ½ cup caramel sauce (store-bought or homemade)
- 1 tsp vanilla extract
Directions:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round baking pans.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt.
- In another bowl, cream the butter and sugar until light and fluffy (about 3-5 minutes). Add eggs one at a time and mix in the vanilla.
- Gradually combine the dry ingredients with the wet mixture while alternating with milk until just combined.
- Fold in the chocolate chips, then divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in the pans for 10 minutes before transferring to wire racks.
- Warm the caramel sauce over low heat until pourable. Assemble the cake by drizzling warm caramel between layers and on top.
how to serve Chocolate Caramel Cake
To serve Chocolate Caramel Cake, slice it into wedges and place them on individual plates. You can add a scoop of vanilla ice cream or some whipped cream on the side for an extra treat. A sprinkle of chocolate shavings or a few more drizzles of caramel on top can make it look even more special.
how to store Chocolate Caramel Cake
Store leftover Chocolate Caramel Cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. If you’re freezing it, wrap the cake tightly in plastic wrap and then in aluminum foil. It can last in the freezer for about three months.
tips to make Chocolate Caramel Cake
- Make sure your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; just mix until everything is combined to keep the cake light and fluffy.
- Let the cake cool completely before adding caramel, so it doesn’t melt into the layers.
- Experiment with different types of chocolate for a new flavor twist, like dark chocolate or white chocolate chips.
variation
You can add nuts, such as chopped pecans or walnuts, to the batter for added crunch. Another variation is to use different flavored caramel sauces, like sea salt caramel, to enhance the taste. You could also make cupcakes using the same batter and caramel filling for fun, portable treats.
FAQs
1. Can I use a different size cake pan?
Yes, just adjust the baking time. If you use a smaller pan, it may bake faster; if you use a larger pan, it may take longer.
2. Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them in an airtight container until you are ready to assemble it.
3. Is it okay to use store-bought caramel sauce?
Yes, store-bought caramel sauce is a perfect time-saver for this recipe, and it will taste great in the cake.
