Caramel-Filled Chocolate Cake
A decadent cake combining rich chocolate flavors with gooey caramel, perfect for any gathering.
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!
Notes
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. Let come to room temperature before serving. Use a serrated knife to cut for easier slicing, and clean it between slices.