Caramel Chocolate Cake which is loaded with caramel, is the perfect cake for any gathering. A delicious from-scratch cake soaks up caramel for a moist and rich dessert that everyone goes crazy for.
This recipe calls for chocolate chips, but you can use coarsely chopped dark chocolate if desired. You can also use vanilla extract instead of extract from an almond butter jar. Add some sea salt on top to add even more flavor.
- Prep Time: 30Â minutes
- Cook Time: 40Â minutes
- Total Time: 1 hour 10 minutes
- Servings: 16Â servings
Caramel Whipped Chocolate Cake
Moist layers of eggless chocolate cake are topped with handmade caramel topping and salted caramel frosting and served with caramel popcorn on the side. This caramel cake is dessert nirvana made of chocolate and caramel!
Also, just so you know, You don’t need a candy thermometer!
I can’t believe how far I’ve come. And before I even continue, I want to thank everyone who has read my blog, seen my videos and helped me along the way by being supportive. Thank you so much; without you, everyone, this wouldn’t be possible.
Returning to the recipe for Easy Chocolate Caramel Cake, also known as Chocolate Caramel Cake or Chocolate with Caramel Sauce. Damn!! I’m terrible at naming things. What would you call it, then?
How do you make Chocolate Caramel Cake?
- Set the oven to 350°F. A 9×13-inch pan should be greased and dusted with flour.
- Juice from one lemon combined with milk; keep aside. (The mixture will somewhat thicken.)
- In a large basin, combine the flour, sugar, cocoa, baking soda, and baking powder.
- Eggs, coffee, sour milk, oil, and vanilla should be added. Beat for two minutes at medium speed. Pour into the prepared pans. (At this stage, the batter might look runny, but it will bake up wonderfully.)
- A toothpick inserted in the center of the cake should come out clean after 30 to 40 minutes of baking. To prevent overcooking, check the cake after 30 minutes.
- After 15 minutes, take the cake out of the oven to cool.
ASSEMBLE:
- Make holes in the cake with the end of a wooden spoon all over it. Pour over the cake, letting the sweetened condensed milk and 3/4 of the caramel sauce soak into the holes.
- Cover and chill for at least four hours (more time is preferable).
- Add the remaining chocolate sauce, caramel sauce, and chopped chocolate over top.
Recipe Notes:
- With the handle of a wooden spoon or a chopstick, make holes in the slightly cooled cake that are spaced about an inch apart.
- Up to 24 hours before serving, finish the cake by adding the custard layer. Wait until right before serving to whip the cream and add the garnishes.
- Use a whole can of condensed milk and one cup of caramel sauce to make a very saturated cake. This version is my preference, although my spouse loves the less saturated one. And because this is my blog, I guess I win:).
Storage: You can store the leftover cake in an airtight container for 2 to 3 days.
Freeze: Place the cake, unwrapped, in the freezer until the topping is well frozen. The cake should be wrapped in two layers of plastic wrap, one layer of aluminum foil, and one layer of a freezer-safe container. For up to three months, freeze.
Remove the plastic while it is still frozen and store it in a closed container in the fridge to defrost.
Nutrition Information:
- Calories:Â 272 kcal
- Carbohydrates:Â 46g
- Protein:Â 4g
- Fat:Â 10g
- Saturated Fat:Â 7g
- Cholesterol:Â 27mg
- Sodium:Â 203mg
- Potassium:Â 161mg
- Fibre:Â 2g
- Sugar:Â 23g
- Calcium:Â 55mg
- Iron:Â 1mg
To Conclude:
The recipe makes enough to serve 12 people, but you can easily halve it if needed. You can also get creative with all kinds of other flavors, such as vanilla or coffee.
If you try this recipe, please let us know. Please comment if you have questions about the recipe or want to share your version of the chocolate whipped cake. Don’t forget to share it with your friends and family; I am sure they’ll love it too.
