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Chocolate Caramel Cake

This delectable Chocolate Caramel Cake combines rich, moist chocolate cake with a luscious layer of gooey caramel, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Pour slowly into the batter.
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • ½ cup heavy cream
  • a pinch of salt For flavor enhancement.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined.
  3. Add the eggs, milk, oil, and vanilla to the dry ingredients. Mix on medium speed for about 2 minutes until blended.
  4. Carefully stir in the boiling water. The batter will look thin.
  5. Pour the batter into two greased round cake pans.
Baking
  1. Bake for 30-35 minutes. Check with a toothpick; it should come out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
Caramel Preparation
  1. In a saucepan over medium heat, add the sugar, stirring constantly until melted into an amber color.
  2. Stir in the butter until melted, then remove from heat and add the cream while stirring. Add a pinch of salt.
Assembly
  1. Once the cakes are cooled, place one layer on a plate. Drizzle caramel over the top, then add the second layer and repeat.
  2. Optionally, add more caramel if desired.

Notes

For extra flavor, try adding a sprinkle of sea salt on top of the caramel. If the caramel is too thick, add a splash of heavy cream on gentle heat.