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This decadent caramel melted chocolate cake transforms any ordinary gathering into a special celebration. The combination of rich chocolate cake infused with coffee, gooey caramel filling, and luxurious chocolate-caramel glaze creates an irresistible dessert that will have everyone asking for your secret recipe.
I created this recipe for my husband's birthday five years ago, and it has become our family's most requested celebration cake. Even my mother-in-law, who rarely asks for recipes, called the next day wanting to know how to make it.
Ingredients
- All purpose flour: Provides the perfect structure while keeping the cake tender
- Unsweetened cocoa powder: Gives deep chocolate flavor; use Dutch processed for a more intense taste
- Baking powder and baking soda: Work together to create the perfect rise
- Granulated sugar: Sweetens and helps create a moist texture
- Eggs: Bind everything together and provide structure
- Vegetable oil: Instead of butter keeps the cake moist for days
- Milk: Adds moisture and richness
- Pure vanilla extract: Enhances all the flavors
- Hot brewed coffee: Intensifies the chocolate flavor without making it taste like coffee
For the Filling and Glaze
- Caramel sauce: Look for a thick variety that holds its shape when cool
- Chocolate sauce: Choose a high quality brand for best flavor
- Sweetened condensed milk: Adds creaminess and helps bind the glaze
Optional Toppings
- Sea salt flakes: Sprinkled on top cut through the sweetness perfectly
- Whipped cream: Lightens each bite with a cloud of creaminess
- Chocolate shavings: Add texture and enhance the presentation
Step-by-Step Instructions
- Prepare the Cake Batter:
- Begin by preheating your oven to 350°F. The proper temperature is crucial for the cake to rise evenly. While waiting, prepare your cake pans with either a thorough greasing and flouring or parchment paper lining. I prefer parchment as it ensures the cakes release perfectly every time. Sift all dry ingredients together to eliminate lumps and ensure even distribution of leavening agents. The whisking step is not just mixing; it aerates the dry ingredients creating a lighter cake texture.
- Mix the Wet Ingredients:
- In a separate bowl combine eggs, oil, milk and vanilla until completely smooth. The room temperature eggs incorporate much better than cold ones. Pour the wet mixture into the dry ingredients gradually, using a folding motion rather than vigorous stirring. This prevents activating too much gluten which would make the cake tough. The addition of hot coffee at the end creates a magical reaction with the cocoa powder, intensifying the chocolate flavor tenfold.
- Bake to Perfection:
- Divide the batter evenly between your prepared pans. I recommend using a kitchen scale to ensure they are exactly the same weight for even baking. The baking time of 30 to 35 minutes is just a guideline. Your cake is done when a toothpick inserted comes out with just a few moist crumbs not wet batter. Allow the cakes to cool in the pans initially as they are too fragile to move right away. The cooling on the rack prevents condensation from making the bottoms soggy.
- Create the Caramel Layer:
- Once completely cooled, level your cakes with a serrated knife if needed. A flat surface ensures stability when stacking. Place the first layer on your serving plate and warm your caramel sauce slightly so it spreads easily but not so much that it runs off the cake. Apply a generous layer, allowing some to seep into the cake itself. This creates pockets of gooey goodness throughout each slice.
- Prepare the Decadent Glaze:
- Combine the remaining caramel sauce with chocolate sauce using a gentle folding motion. The consistency should be pourable but not runny. Start pouring from the center of the cake, allowing it to spread naturally toward the edges. For the dramatic dripping effect, add extra glaze around the edges and gently encourage it to drip down with the back of a spoon. The contrast between the dark glaze and lighter cake creates a stunning visual.
- Add Final Touches:
- Once glazed, let the cake rest before adding additional decorative elements. This allows the glaze to set slightly. When adding the sea salt flakes, use a light hand. They provide bursts of flavor that cut through the sweetness. For special occasions, pipe rosettes of whipped cream around the edge and nestle chocolate shavings on top for an elegant finish that hints at the flavors inside.
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Make Ahead Tips
This cake actually improves with time, making it perfect for advance preparation. You can bake the cake layers up to three days ahead and store them tightly wrapped at room temperature. The assembled cake with filling will stay fresh in the refrigerator for up to five days, though the glaze is best added within 24 hours of serving. For longer storage, freeze unglazed cake layers wrapped individually in plastic wrap and foil for up to three months.
Serving Suggestions
While this cake stands magnificently on its own, pairing it with the right accompaniments elevates the experience. A scoop of vanilla bean ice cream creates a wonderful temperature contrast with the cake. For an adult version, serve with a small glass of port wine or coffee liqueur. I often create a dessert table featuring this cake as the centerpiece, surrounded by espresso cups and caramel candies to echo the cake's flavors.
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Common Substitutions
If you need to adapt this recipe, there are several successful variations I've tested. For dairy-free needs, substitute almond or oat milk for regular milk and use dairy-free chocolate. Those avoiding coffee can use hot water instead, though I recommend adding a teaspoon of espresso powder for flavor depth. To reduce sweetness, cut the sugar to 1¾ cups and use dark chocolate sauce instead of milk chocolate. For a gluten-free version, substitute a quality cup-for-cup gluten-free flour blend that contains xanthan gum.
Frequently Asked Questions
- → How do I ensure the cake layers are moist?
Use room-temperature ingredients and avoid overmixing. Adding brewed coffee to the batter enhances flavor and moistness.
- → Can I make this cake ahead of time?
Yes, you can bake the cake layers a day ahead. Store them wrapped in plastic wrap at room temperature or refrigerate them.
- → What can I use if I don't have caramel sauce?
Homemade caramel made from sugar, butter, and cream works well. Alternatively, dulce de leche can be a great substitute.
- → How do I prevent the glaze from sliding off the cake?
Ensure the cake layers are fully cooled before applying the glaze and use slightly warmed sauce for a smooth pour.
- → Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking mix for a suitable alternative.