CHOCOLATE CARAMEL CAKE RECIPE | ALLRECIPES
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
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 CHIP CARAMEL CAKE RECIPE: HOW TO MAKE IT
When I want to serve a treat that's pretty and delicious, I make this scrumptious cake. Dotted with chocolate chips and topped with caramel icing, pecans and a chocolate drizzle, it's absolutely irresistible! -Michele VanDewerker, Roseboom, New York
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 15 minutes
Prep Time 25 minutes
Cook Time 50 minutes
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add confectioners' sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts., In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.
Nutrition Facts : Calories 317 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 359mg sodium, CarbohydrateContent 50g carbohydrate (36g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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- 1. Make the Cake: With a rack in the center, preheat the oven to 325?F. Generously spray a 10-inch Bundt pan with nonstick spray and set aside. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, instant espresso powder, salt and baking soda until the mixture is uniform. Set aside. In another mixing bowl, combine the sourdough starter, water, buttermilk, oil and vanilla. Whisk to combine. 2. Add the wet ingredients to the dry, using a spatula to fold everything together gently until no dry bits remain. Transfer the batter to the pan and smooth out into an even layer. Bake until set and a cake tester or toothpick comes out clean or with a few moist crumbs, 40 to 45 minutes. Remove the cake from the oven and allow to cool in the pan for 10 minutes before inverting onto a serving platter to cool completely. 3. Make the Glaze: In a small saucepan, combine the cream and butter; heat to scalding?when the mixture begins to steam and you notice a few bubbles, about 5 minutes, turn off the heat and set aside. 4. In a second small, deep saucepan, combine the granulated sugar and water. It should be the texture of wet sand with no sugar crystals remaining on the sides of the pot. Cook the sugar over high heat until it turns into a light, honey-colored caramel, 8 to 10 minutes. If you're new to caramel, you can use a candy thermometer. Watch it closely, as once the sugar is fully dissolved, it will turn from clear syrup to caramel quickly. Do not stir the sugar and water until you see it start to change color, as this can cause crystallization. 5. When you see the first signs of caramelization, carefully swirl the syrup around in the pan a few times so it colors evenly. Once it takes on a honey hue and reads 355 to 360?F on a thermometer, reduce the heat to low and carefully pour in the heated dairy mixture, stirring to fully incorporate. Add the salt and espresso powder and whisk well, simmering for 1 minute. Turn off the heat and add the powdered sugar, whisking until smooth. 6. Pour the glaze over the top of the cooled cake, letting it drip down the sides. Garnish with a little flaky sea salt and allow the glaze to set for 10 minutes before slicing.
CARAMEL CHEESECAKE WITH CHOCOLATE DRIZZLE RECIPE | ALLRECIPES
From allrecipes.com
Total Time 8 hours 12 minutes
Category Desserts, Cakes, Cheesecake Recipes, Chocolate Cheesecake Recipes
Calories 545.3 calories per serving
- Bake cake in the preheated oven until set, about 55 minutes. Turn heat off and let cheesecake cool in the oven for 45 minutes. Cover with plastic wrap and refrigerate for at least 6 hours.
CHOCOLATE CHIP CARAMEL CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Category Desserts
Calories 317 calories per serving
- In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add confectioners' sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts., In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.
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