Why You’ll Adore This Sweet Treat
Caramel-Filled Chocolate Cake is a delightful dessert that combines rich chocolate cake with a luscious caramel filling. It’s a crowd-pleaser for birthdays, celebrations, or just a sweet indulgence after dinner. The combination of flavors and textures makes this cake irresistible, and you’ll love how simple it is to make!
Crafting Your Caramel-Filled Chocolate Cake
Ingredients
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For the Cake:
- 2 cups (250 g) all-purpose flour
- 3⁄4 cup (75 g) cocoa powder
- 2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 3 large eggs
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) hot coffee or water
- 2 teaspoons vanilla extract
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For the Caramel Filling:
- 1 cup (200 g) granulated sugar
- 1⁄4 cup (60 ml) water
- 1/2 cup (120 ml) heavy cream or evaporated milk
- 3 tablespoons (42 g) butter
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
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For the Frosting:
- 1 cup (227 g) softened butter
- 3 cups (360 g) powdered sugar
- 1/2 cup (120 ml) caramel sauce
- 1 teaspoon vanilla extract
- A pinch of salt
- 2–3 tablespoons milk or cream
Directions
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Bake the Chocolate Cake: Preheat your oven to 170°C (340°F). Grease two 20 cm (8 inch) pans and lay parchment paper in the bottoms. In a large bowl, mix together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar. In another bowl, whisk the oil, eggs, and vanilla, then stir in the buttermilk. Gradually add the dry ingredients to the wet mixture. Pour in the hot coffee while stirring until the batter is smooth. Divide the batter into the prepared pans and bake for 30-35 minutes. Let the cakes cool completely.
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Prepare the Caramel Filling: In a saucepan, combine sugar and water over medium heat. Allow it to melt and turn amber without stirring. Once it’s golden brown, remove it from heat and carefully whisk in the butter and cream (it will foam up). Add the salt and vanilla, whisking until smooth. Let it cool before using it as a filling.
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Make the Caramel Frosting: Beat the softened butter in a bowl until creamy. Gradually add half of the powdered sugar followed by caramel sauce, vanilla, and salt. Mix in the remaining sugar, adjusting the consistency with milk or cream as needed.
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Assemble the Cake: Place one layer of cake on a serving plate. Spread a generous layer of caramel filling on top. Set the second layer on top and frost the entire cake with caramel frosting. Drizzle additional caramel sauce on top, allowing it to run down the sides, and feel free to add chocolate chips or a sprinkle of sea salt for an extra touch.
Serving Your Delicious Cake
Serve slices of this cake at room temperature. It’s perfect alongside a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy it with a warm cup of coffee or tea for a delightful afternoon treat!
Storing Leftovers
To keep your cake fresh, store any leftover slices in an airtight container in the fridge. It should last for about 3-5 days. If you want to enjoy it longer, you can freeze individual slices for up to a month. Just wrap them tightly in plastic wrap and then store them in a freezer bag.
Tips for Perfecting Your Cake
- Make sure to preheat your oven, so your cake bakes evenly.
- Let the cake layers cool completely before frosting to avoid melting the frosting.
- If your caramel filling hardens too much, you can gently reheat it to make it spreadable again.
- Experiment with different toppings, such as nuts or a sprinkle of sea salt, to enhance the flavor.
Variations to Try
- Nutty Delight: Add chopped pecans or walnuts to the batter for extra crunch.
- Chocolate Ganache: Instead of caramel frosting, top your cake with a rich chocolate ganache for a chocolate lover’s dream!
- Flavored Caramel: Infuse your caramel sauce with flavored extracts like almond or sea salt for unique twists.
Nutritional Information
(Nutritional values may vary based on specific ingredients and serving sizes.)
- Serving Size: 1 slice
- Calories: Approximately 350
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 3g
Family-Friendly Serving Suggestions
This cake is perfect for family gatherings, birthday parties, or even a cozy night in. Pair it with fresh fruit like strawberries or raspberries for a nice contrast. It’s an excellent way to bring everyone together for a sweet celebration!
Delicious Pairings
Serve your cake with a side of fresh whipped cream or vanilla ice cream. Hot coffee or cold milk complements it perfectly, making every bite even more enjoyable!
Common Questions About Caramel-Filled Chocolate Cake
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Can I use regular milk instead of buttermilk?
- Yes, you can use regular milk. To mimic buttermilk, add a tablespoon of vinegar or lemon juice to the milk and let it sit for a few minutes before using.
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Can I make this cake ahead of time?
- Absolutely! You can bake the cake layers a day in advance and store them well-wrapped in the fridge. Frost just before serving for the best flavor.
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What can I do if my caramel is too hard?
- If your caramel cools too much and becomes hard, simply warm it gently on low heat, stirring until it softens again and becomes spreadable.
Caramel-Filled Chocolate Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 cup buttermilk
- 1 cup hot coffee or water
- 2 teaspoons vanilla extract
For the Caramel Filling
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream or evaporated milk
- 3 tablespoons butter
- 0.5 teaspoon salt
- 0.5 teaspoon vanilla extract
For the Frosting
- 1 cup softened butter
- 3 cups powdered sugar
- 1/2 cup caramel sauce
- 1 teaspoon vanilla extract
- a pinch of salt
- 2-3 tablespoons milk or cream to adjust consistency
Instructions
Bake the Chocolate Cake
- Preheat your oven to 170°C (340°F). Grease two 20 cm (8 inch) pans and lay parchment paper in the bottoms.
- In a large bowl, mix together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar.
- In another bowl, whisk the oil, eggs, and vanilla, then stir in the buttermilk.
- Gradually add the dry ingredients to the wet mixture.
- Pour in the hot coffee while stirring until the batter is smooth.
- Divide the batter into the prepared pans and bake for 30-35 minutes.
- Let the cakes cool completely.
Prepare the Caramel Filling
- In a saucepan, combine sugar and water over medium heat. Allow it to melt and turn amber without stirring.
- Once it’s golden brown, remove it from heat and carefully whisk in the butter and cream (it will foam up).
- Add the salt and vanilla, whisking until smooth.
- Let it cool before using it as a filling.
Make the Caramel Frosting
- Beat the softened butter in a bowl until creamy.
- Gradually add half of the powdered sugar followed by caramel sauce, vanilla, and salt.
- Mix in the remaining sugar, adjusting the consistency with milk or cream as needed.
Assemble the Cake
- Place one layer of cake on a serving plate.
- Spread a generous layer of caramel filling on top.
- Set the second layer on top and frost the entire cake with caramel frosting.
- Drizzle additional caramel sauce on top, allowing it to run down the sides, and feel free to add chocolate chips or a sprinkle of sea salt for an extra touch.
