chocolate caramel cake

Chocolate Cake with Caramel Recipe

Ingredients:

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour

• 1 ½ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

For the Caramel Sauce:

• 1 cup granulated sugar

• ¼ cup water

• ½ cup heavy cream

• 2 tablespoons unsalted butter

• ½ teaspoon vanilla extract

• A pinch of salt

For the Chocolate Frosting:

• 1 ½ cups unsalted butter (softened)

• 4 cups powdered sugar

• ¾ cup unsweetened cocoa powder

• ½ cup heavy cream

• 2 teaspoons vanilla extract

• A pinch of salt

Instructions:

Step 1: Prepare the Chocolate Cake

1. Preheat the oven:

   • Preheat your oven to 350°F (180°C). Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients:

   • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. Mix wet ingredients:

   • In another bowl, beat the eggs, milk, oil, and vanilla extract until smooth. Gradually add this mixture to the dry ingredients and mix until well combined.

4. Add boiling water:

   • Carefully stir in the boiling water. The batter will be thin, but this is normal. Stir until everything is well incorporated.

5. Bake the cake:

   • Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

   • Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 2: Prepare the Caramel Sauce

1. Heat the sugar and water:

   • In a medium saucepan, heat the sugar and water over medium heat. Stir until the sugar dissolves completely, then stop stirring and allow the mixture to come to a boil.

2. Make the caramel:

   • Let the sugar mixture boil until it turns a deep amber color (about 8-10 minutes). Be careful not to burn it.

3. Add the cream and butter:

   • Carefully add the heavy cream and butter (the mixture will bubble up). Stir until smooth.

4. Finish the caramel:

   • Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Set the caramel aside to cool.

Step 3: Prepare the Chocolate Frosting

1. Beat the butter:

   • In a large bowl, beat the softened butter until light and fluffy.

2. Add the dry ingredients:

   • Sift in the powdered sugar and cocoa powder. Beat on low speed until combined.

3. Add cream and vanilla:

   • Gradually add the heavy cream, vanilla extract, and salt. Increase the speed and beat until the frosting is smooth and creamy.

Step 4: Assemble the Cake

1. Level the cakes:

   • Once the cakes have cooled, use a serrated knife to level the tops, if necessary.

2. Layer the cake:

   • Place one cake layer on a serving plate. Spread a thin layer of caramel sauce over the top, then spread a layer of chocolate frosting over the caramel.

3. Add the second layer:

   • Place the second cake layer on top and spread more caramel sauce, followed by a generous layer of chocolate frosting over the top and sides of the cake.

4. Drizzle with caramel:

   • Drizzle the remaining caramel sauce over the frosted cake, allowing it to drip down the sides.

Step 5: Serve and Enjoy

• Slice the cake and serve with an extra drizzle of caramel sauce, if desired. Enjoy the rich, chocolatey cake with the perfect touch of caramel sweetness!