Chocolate Caramel Cake
A delightful treat that combines rich chocolate flavor with sweet, gooey caramel, perfect for any celebration or sweet craving.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
Wet Ingredients
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs at room temperature
- 1 cup full-fat milk at room temperature
- 1 cup semi-sweet chocolate chips
- ½ cup caramel sauce store-bought or homemade
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and 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.
Baking
- 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 and assemble the cake by drizzling warm caramel between layers and on top.
Notes
Make sure your ingredients are at room temperature for better mixing. Don’t overmix the batter to keep the cake light and fluffy. Let the cake cool completely before adding caramel. Experiment with different types of chocolate for a new flavor twist.