Chocolate Caramel Cake
Indulging in a slice of Chocolate Caramel Cake is akin to wrapping yourself in a warm blanket on a chilly evening. This cake is not just a dessert; it’s a celebration of rich, velvety chocolate and luscious caramel that dances harmoniously on your taste buds. Perfect for special occasions or a sweet treat after dinner, this cake is sure to impress everyone at the table. Let’s dive into why this cake deserves a permanent spot in your baking repertoire.
Why You’ll Keep Making It
The allure of Chocolate Caramel Cake lies in its perfect balance of flavors and textures. Each bite offers a moist, chocolatey base with pockets of gooey caramel that add a delightful surprise. The cake is not overly sweet, allowing the bittersweet chocolate to shine through while the caramel provides just the right touch of sweetness. Whether you’re celebrating a birthday, an anniversary, or simply treating yourself, this cake is versatile enough for any occasion. Once you master this recipe, you’ll find yourself returning to it time and again, making it a beloved favorite for family and friends.
Ingredient List
To create this decadent Chocolate Caramel Cake, gather the following ingredients:
- 7 ounces (200g) unsalted butter, cubed
- 8 ounces (230g) bittersweet or semisweet chocolate, chopped
- 1/2 cup (70g) all-purpose flour
- 3 tablespoons unsweetened cocoa powder, natural or Dutch-process
- 3/4 teaspoon baking powder, preferably aluminum-free
- 2/3 cup plus 1/3 cup (200g, total) sugar
- 4 large eggs, separated
- 1/2 teaspoon vanilla extract
- 1 teaspoon chocolate extract (optional)
- Pinch of salt
- 12 soft caramels (85g), cut in half
Prep & Cook Tools
Before you start baking, make sure you have these tools on hand:
- Mixing bowls: For combining ingredients.
- Electric mixer: To beat eggs and butter smoothly.
- Spatula: For folding ingredients together.
- Cake pan: A round 9-inch cake pan works perfectly.
- Double boiler or microwave-safe bowl: For melting chocolate and butter.
- Measuring cups and spoons: To ensure precise measurements.
- Parchment paper: For lining the cake pan to prevent sticking.
Chocolate Caramel Cake: Step-by-Step Guide
Follow these steps to create your own Chocolate Caramel Cake masterpiece:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Prepare your cake pan by greasing it lightly and lining the bottom with parchment paper.
Step 2: Melt Chocolate and Butter
In a double boiler or microwave, melt the cubed butter and chopped chocolate together until smooth. Stir occasionally to combine. Let it cool slightly.
Step 3: Prepare the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
Step 4: Beat Egg Yolks and Sugar
In a large mixing bowl, beat the egg yolks with 2/3 cup of sugar until the mixture becomes pale and thick. Add the melted chocolate mixture, vanilla extract, and chocolate extract (if using). Mix until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the chocolate mixture, folding gently with a spatula until just combined.
Step 6: Whip Egg Whites
In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/3 cup of sugar and continue beating until stiff peaks form.
Step 7: Fold in Egg Whites
Carefully fold the whipped egg whites into the chocolate batter in three additions, ensuring not to deflate the mixture.
Step 8: Layer the Caramels
Pour half of the batter into the prepared cake pan. Evenly space the halved caramels over the batter, then pour the remaining batter on top, spreading it evenly.
Step 9: Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake!
Step 10: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as is, or with a drizzle of warm caramel sauce or a dollop of whipped cream for extra indulgence.
Budget & Availability Swaps
If you’re looking to make substitutions or save some money, consider these options:
- Butter: Use a high-quality margarine or plant-based butter for a dairy-free version.
- Chocolate: If bittersweet or semisweet chocolate is hard to find, dark chocolate can work as a substitute.
- Sugar: Coconut sugar or a sugar alternative can be used, though it may alter the flavor slightly.
- Caramels: If you can’t find soft caramels, you can make your own or use caramel sauce instead.
Avoid These Mistakes
To ensure your Chocolate Caramel Cake turns out perfectly, avoid these common pitfalls:
- Overmixing the batter: This can lead to a dense cake. Fold gently to maintain airiness.
- Not measuring ingredients accurately: Baking is a science, so use precise measurements for the best results.
- Skipping the cooling time: Allow the cake to cool properly to set the flavors and prevent it from falling apart.
- Using cold ingredients: Bring eggs and butter to room temperature for smoother mixing.
Keep It Fresh: Storage Guide
To keep your Chocolate Caramel Cake fresh and delicious:
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. To serve, simply thaw overnight in the refrigerator.
Ask the Chef
Can I make this cake ahead of time?
Absolutely! The Chocolate Caramel Cake can be made a day in advance. Just be sure to store it properly to maintain its freshness.
Can I substitute the eggs in this recipe?
Yes, you can use flax eggs or chia eggs as a substitute for eggs, but the texture will differ slightly. Use 1 tablespoon of ground flax or chia mixed with 2.5 tablespoons of water for each egg.
Is there a way to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may vary slightly, but it will still be delicious.
How can I enhance the flavor of the chocolate?
Adding a splash of espresso or coffee to the batter can enhance the chocolate flavor without making the cake taste like coffee. You could also incorporate some orange zest for a citrusy twist!
Our Most-Loved Recipes
If you enjoyed this Chocolate Caramel Cake, you’ll love these other recipes:
- Classic Vanilla Bean Cupcakes
- Rich Red Velvet Cake
- Decadent Chocolate Mousse
- Lemon Blueberry Bundt Cake
See You at the Table
Gather your loved ones and treat them to a slice of Chocolate Caramel Cake. The combination of chocolate and caramel will create a delightful experience that everyone will cherish. Whether it’s a festive gathering or a simple evening at home, this cake is sure to be a hit. Happy baking!
Chocolate Caramel Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare your cake pan by greasing it lightly and lining the bottom with parchment paper.
- In a double boiler or microwave, melt the cubed butter and chopped chocolate together until smooth. Stir occasionally to combine. Let it cool slightly.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and a pinch of salt. Set aside.
- In a large mixing bowl, beat the egg yolks with 2/3 cup of sugar until the mixture becomes pale and thick. Add the melted chocolate mixture, vanilla extract, and chocolate extract (if using). Mix until smooth.
- Gradually add the dry ingredients to the chocolate mixture, folding gently with a spatula until just combined.
- In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining 1/3 cup of sugar and continue beating until stiff peaks form.
- Carefully fold the whipped egg whites into the chocolate batter in three additions, ensuring not to deflate the mixture.
- Pour half of the batter into the prepared cake pan. Evenly space the halved caramels over the batter, then pour the remaining batter on top, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake!
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Serve as is, or with a drizzle of warm caramel sauce or a dollop of whipped cream for extra indulgence.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can refrigerate it for up to a week.
- For longer storage, wrap slices tightly and freeze for up to 2 months.
