Print

Caramel Chocolate Cake – Sweet, Sticky, and Oh-So-Chocolatey!

Print Recipe

A decadent chocolate cake layered with rich caramel and topped with a silky chocolate glaze.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
  • 1 cup caramel sauce
  • 1/2 cup heavy cream
  • 1 cup dark chocolate chips

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  4. Divide batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
  5. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. Once cooled, spread caramel sauce evenly between the cake layers.
  7. For the glaze, heat heavy cream until steaming. Pour over chocolate chips and stir until smooth. Spread over the top of the cake.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/caramel-chocolate-cake-sweet-sticky/

Exit mobile version