CHOCOLATE AND CARAMEL CAKE RECIPE RECIPES

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CHOCOLATE CARAMEL CAKE RECIPE | ALLRECIPES



Chocolate Caramel Cake Recipe | Allrecipes image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts    Chocolate Dessert Recipes

Total Time 58 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 9-inch layer cake

Number Of Ingredients 17

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1?¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
  • Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
  • Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
  • Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
  • Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, CarbohydrateContent 86.9 g, CholesterolContent 52.2 mg, FatContent 44.5 g, FiberContent 5.2 g, ProteinContent 9.4 g, SaturatedFatContent 12.5 g, SodiumContent 477.4 mg, SugarContent 59.6 g

CHOCOLATE CARAMEL CAKE RECIPE | BBC GOOD FOOD



Chocolate caramel cake recipe | BBC Good Food image

This rich cake makes an impressive centrepiece for any summer tea party

Provided by Emma Lewis

Categories     Afternoon tea, Treat

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 10

300g butter , plus extra for greasing
300g light muscovado sugar
3 large eggs
1½ tsp baking powder
85g cocoa powder
225g plain flour
225ml soured cream
300ml pot double cream
5 tbsp dulce de leche or caramel sauce
25g caramel flavoured chocolate , finely chopped (we used Lindt)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
  • Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
  • When you’re ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

Nutrition Facts : Calories 597 calories, FatContent 43 grams fat, SaturatedFatContent 25 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.74 milligram of sodium

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