Decadent Caramel Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 ¾ cups all-purpose flour
02 -
¾ cup unsweetened cocoa powder
03 -
1 ½ teaspoons baking powder
04 -
1 ½ teaspoons baking soda
05 -
2 cups granulated sugar
06 -
1 pinch of salt
07 -
2 large eggs, room temperature
08 -
½ cup vegetable oil
09 -
1 cup milk
10 -
1 teaspoon pure vanilla extract
11 -
1 cup brewed coffee, hot or warm
→ Filling and Glaze
12 -
1 jar caramel sauce, slightly warmed
13 -
1 jar chocolate sauce
14 -
1 can sweetened condensed milk
→ Optional Toppings
15 -
Pinch of sea salt
16 -
Whipped cream for garnish
17 -
Chocolate shavings for decoration
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and flour two 20 cm (8-inch) round cake pans, or line them with parchment paper. In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, sugar, and salt. Whisk to combine. In a separate bowl, whisk together eggs, vegetable oil, milk, and vanilla extract until smooth. Gradually add wet ingredients to dry ingredients, mixing until smooth. Slowly incorporate the hot brewed coffee, stirring gently until the batter is fully combined and thin.
02 -
Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
03 -
Once the cakes have cooled, use a serrated knife to level the tops if necessary. Place the first cake layer on a serving plate or cake stand. Spread a generous layer of warm caramel sauce over the top, ensuring even coverage. Add the second cake layer on top.
04 -
In a small bowl, mix the remaining caramel sauce with the chocolate sauce until smooth. Pour the glaze over the assembled cake, allowing it to drip down the sides for a decorative effect.
05 -
Drizzle additional caramel and chocolate sauce over the top. For added flair, sprinkle a pinch of sea salt, or garnish with whipped cream and chocolate shavings.
06 -
Let the cake rest for 20 minutes to enhance flavor. Slice and serve with vanilla ice cream or whipped cream.
# Notes:
01 -
For a gluten-free version, substitute all-purpose flour with a gluten-free baking mix.
02 -
Homemade caramel made from sugar, butter, and cream can be used as a substitute for store-bought caramel sauce.
03 -
For extra moistness, brush cake layers with sweetened condensed milk before adding caramel layers.
04 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.