- Advertisement -
This chocolate caramel cake recipe is moist and soft with the perfect balance of sweetness.
Imagine a dessert so luxurious that each bite feels like a little celebration. Enter the Chocolate Caramel Cake—a treat that’s not just a dessert, but an experience.
This cake is the ultimate love letter to your taste buds, combining the rich, velvety essence of chocolate with the buttery, melt-in-your-mouth goodness of caramel. See detailed video.
Chocolate Caramel Cake
Ingredients
- 1½ cup sugar
- 1¾ cup cake flour
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarb of soda
- 1 tsp salt
- 2 eggs eggs at room temperature
- 1 cup milk
- ½ cup oil
- ¼ cup melted butter
- 2 tsp vanilla essence
- 1 tsp marula cream flavour (optional)
- 1 tbsp vinegar
- 360 g condensed milk
- ½ cup coffee
- 250 ml whipping cream
- 360 g nestle caramel
Instructions
- Combine dry ingredients. Sift flour, cocoa, baking powder and baking soda into a large bowl.
- Add both sugars and salt and whisk to blend well, pressing out any lumps of brown sugar.
- Combine wet ingredients. Combine eggs, oil, melted butter, vinegar, marula cream flavour and vanilla essence in a bowl and whisk to blend well.
- Mix wet and dry ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or an electric hand mixer on medium-low until blended. It will be thick and somewhat dry.
- Mix in hot coffee. Add the hot coffee gradually in two stages to minimize clumps forming and beat until evenly combined and the batter smooth.
- Bake. Divide batter evenly between the prepared pans and bake for 30-33 minutes until cakes spring back when pressed gently and a toothpick inserted into the center comes out clean.
- Transfer pans to a wire rack and let cool for 15 minutes before inverting onto the rack to cool completely.
- For icing, mix caramel and whipping cream together and leave it in the fridge to set.
Tried this recipe?Let us know how it was!
