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Chocolate Caramel Cake
Created by: Howcan Team
Ingredients
- 2 cups of all-purpose flour
- 1 3/4 cups of granulated sugar
- 3/4 cup of unsweetened cocoa powder
- 1 1/2 teaspoons of baking powder
- 1 1/2 teaspoons of baking soda
- 1 teaspoon of salt
- 2 large eggs
- 1 cup of whole milk
- 1/2 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 1 cup of boiling water
- 1 cup of caramel sauce
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter
- 1/4 teaspoon of sea salt
Instructions
- Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 2 cups of flour, 1 3/4 cups of sugar, 3/4 cup of cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Mix until well combined.
- Stir in 1 cup of boiling water. The batter will be thin, but that's okay.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan, heat 1 cup of caramel sauce, 1/2 cup of heavy cream, 1/4 cup of unsalted butter, and 1/4 teaspoon of sea salt over medium heat. Stir constantly until the mixture is smooth and well combined. Remove from heat and let it cool for 10 minutes.
- Place one cake layer on a serving plate. Spread a layer of caramel sauce on top. Place the second cake layer on top and spread the remaining caramel sauce over the top of the cake.
- Refrigerate the cake for at least 30 minutes before serving to allow the caramel to set.
- Slice and enjoy the rich and indulgent chocolate caramel cake!
The history of Chocolate Caramel Cake dates back to the early 20th century, with its origins rooted in the American South. This decadent dessert is a beloved classic, featuring layers of moist chocolate cake generously filled and frosted with luscious caramel buttercream. Renowned chefs and bakers across the Southern states have put their own spin on this indulgent treat, with each adding their unique touch to the recipe. Today, the best versions of this cake can be found in iconic Southern bakeries and restaurants, where the rich, velvety texture of the cake and the perfect balance of chocolate and caramel flavors are meticulously crafted to perfection. The key to nailing this dessert lies in achieving the ideal combination of moist, tender cake layers and a luxuriously smooth caramel frosting. For those seeking a twist on the traditional recipe, some chefs incorporate salted caramel or add a hint of bourbon for an extra depth of flavor. Whether enjoyed at a quaint bakery in Charleston or a bustling diner in New Orleans, the Chocolate Caramel Cake continues to captivate dessert enthusiasts with its irresistible allure.
70 min
12
380 calories
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