Decadent Caramel Chocolate Cake
A rich chocolate cake paired with sweet, gooey caramel, perfect for any celebration or family gathering.
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 75 g unsweetened cocoa powder
- 2 teaspoons baking powder
- 200 g granulated sugar
Wet Ingredients
- 120 g unsalted butter, softened Ensure butter is soft for easy mixing.
- 3 large eggs Add one at a time.
- 1 teaspoon vanilla extract
- 240 ml milk Alternate with dry ingredients.
- 200 g caramel sauce Use for drizzling in the batter.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together the flour, cocoa powder, and baking powder.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, until fully combined.
- Pour half the batter into the prepared pan, drizzle with caramel sauce, then add the rest of the batter.
Baking
- Bake for 30-35 minutes or until a toothpick comes out clean.
Serving
- Let it cool before serving with additional caramel sauce.
Notes
This cake is best served warm or at room temperature. Adding vanilla ice cream or whipped cream pairs beautifully with it. For added crunch, consider adding nuts or chocolate chips.