Why You’ll Fall for This Decadent Cake
If you have a sweet tooth or love desserts, this Caramel-Filled Chocolate Cake is sure to win your heart. It combines rich chocolate flavors with gooey caramel, making it a showstopper at any gathering or a comforting treat for yourself. Plus, it’s more than just a cake; it’s a celebration of flavors that will leave everyone wanting more.
Crafting Your Caramel-Filled Chocolate Delight
Ingredients:
- 1 3⁄4 cups (220 g) all-purpose flour
- 3⁄4 cup (75 g) cocoa powder
- 1 1⁄2 cups (300 g) sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240 ml) hot water
- 1 cup sugar (for caramel filling)
- 4 tablespoons butter (for caramel filling)
- 1/2 cup cream (for caramel filling)
- A pinch of salt (optional for caramel filling)
- 200 g chocolate (for ganache)
- 1 cup cream (for ganache)
- 1 tablespoon butter (for ganache)
Directions:
- Preheat your oven to 175°C (350°F).
- In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Stir in the eggs, milk, vegetable oil, and vanilla. Whisk everything together until well combined.
- Gradually add in the hot water, mixing until the batter is smooth.
- Pour the batter into a greased 8–9-inch (20–22 cm) cake pan.
- Bake for 30–35 minutes, then let it cool completely.
- For the caramel, place the sugar in a pan. Melt it over medium heat until it becomes a caramel color. Don’t stir while it melts.
- Once melted, add the butter and stir until it’s mixed in. Then carefully add the cream (it might splatter), stirring until you reach a golden brown caramel. Set it aside to cool.
- After the cake has cooled, carefully cut out the center to create a ring, being careful not to cut through the bottom.
- Fill the hollowed-out space with the caramel and replace the cut-out piece back on top as a lid.
- For the ganache, heat the cream and pour it over the chopped chocolate in a bowl. Add the butter and stir until you have a shiny ganache.
- Coat the entire cake with the ganache.
- Slice and serve, enjoying the gooey caramel in every bite!
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Enjoying Your Cake at Its Best
To serve your Caramel-Filled Chocolate Cake, slice it carefully to ensure the caramel flows out. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s a perfect dessert for birthdays, family gatherings, or simply a treat on a cozy evening at home.
Keeping Your Cake Fresh and Delicious
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it, where it will stay fresh for up to a week. Just be sure to let it come to room temperature before serving for the best taste.
Helpful Tips for Baking Success
- Ensure your ingredients are at room temperature for better mixing.
- If you want a richer caramel flavor, let the sugar melt a bit longer before adding the butter.
- To make cutting the cake easier, use a serrated knife and clean it between slices.
Creative Twists on the Classic Recipe
You can play around with this recipe by adding a hint of espresso powder to the cake for a deeper chocolate flavor or using different types of chocolate for the ganache, like dark chocolate or white chocolate.
Nutritional Information
Nutritional values will vary based on serving size and specific measurements but expect around 400-500 calories per slice, with notable sugar and fat content due to the caramel and chocolate.
Family-Friendly Serving Suggestions
Serve the cake with fresh berries on the side or a sprinkle of powdered sugar for a touch of elegance. Kids will love the surprise of the gooey caramel inside, making it a hit for special occasions.
Great Pairings to Enjoy
Pair this delectable cake with a strong coffee or a glass of cold milk. A scoop of ice cream can also balance the richness of the chocolate and caramel beautifully.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! You can bake the cake a day in advance and assemble it just before serving.
Is there a way to make this recipe dairy-free?
You can use plant-based milk and substitute coconut cream for the ganache and caramel.
What if I don’t have cocoa powder?
You can use carob powder as an alternative, though the flavor will differ slightly.
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Caramel-Filled Chocolate Cake
Ingredients
Cake Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 cups sugar For the cake batter
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
Caramel Filling
- 1 cup sugar For caramel filling
- 4 tablespoons butter For caramel filling
- 1/2 cup cream For caramel filling
- a pinch salt Optional for caramel filling
Ganache
- 200 g chocolate For ganache, chopped
- 1 cup cream For ganache
- 1 tablespoon butter For ganache
Instructions
Preparation
- Preheat your oven to 175°C (350°F).
- In a large mixing bowl, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Stir in the eggs, milk, vegetable oil, and vanilla. Whisk everything together until well combined.
- Gradually add in the hot water, mixing until the batter is smooth.
- Pour the batter into a greased 8–9-inch (20–22 cm) cake pan.
- Bake for 30–35 minutes, then let it cool completely.
Make Caramel
- For the caramel, place the sugar in a pan and melt it over medium heat until it becomes a caramel color. Don’t stir while it melts.
- Once melted, add the butter and stir until it’s mixed in. Carefully add the cream (it might splatter), stirring until you reach a golden brown caramel.
- Set it aside to cool.
Assemble Cake
- After the cake has cooled, carefully cut out the center to create a ring, being careful not to cut through the bottom.
- Fill the hollowed-out space with the caramel and replace the cut-out piece back on top as a lid.
Make Ganache
- For the ganache, heat the cream and pour it over the chopped chocolate in a bowl.
- Add the butter and stir until you have a shiny ganache.
- Coat the entire cake with the ganache.
- Slice and serve, enjoying the gooey caramel in every bite!
