Bake this Perfect Duet of chocolate cake with caramel recipe

Got a horrible case of sweet tooth and looking for the perfect cake recipe to satisfy it? Or perhaps you’re just up for a baking challenge? Then we suggest this deadly duo of chocolate and caramel manifested via the chocolate cake with caramel recipe. It’s only for those who have a serious sweet tooth, for they will enjoy the combination of two sweet dessert ingredients that have been around for several decades now, the caramel being much older than the chocolate.

Chocolate Cake with Caramel Recipe

(Serves 12)

Ingredients

For the Chocolate Cake:

• 115 gm Cadbury Bournville 50% dark chocolate, coarsely chopped
• 120 ml boiling water
• 40 gm Cadbury Cocoa Powder
• 225 gm all-purpose flour, sifted
• 1 tsp baking soda
• ¼ tsp salt
• 230 gm unsalted butter, softened
• 400 gm caster sugar, sifted
• 4 eggs, room temperature
• 1 tbsp vanilla extract
• 240 gm sour cream, room temperature

For the Caramel Sauce:

• 200 gm caster sugar, sifted
• 120 ml heavy cream, room temperature
• 60 gm unsalted butter, room temperature
• Pinch of salt

For the Chocolate Frosting:

• 225 gm unsalted butter, room temperature
• 450 gm powdered sugar, sifted
• 65 gm Cadbury Cocoa Powder, sifted
• 60 ml heavy cream, chilled
• 1 tbsp vanilla extract
• Pinch of salt

To decorate:

• Caramel-filled chocolate bars, chopped

   

  

  Instructions

  1. Preheat oven to 180°C, then grease three 8-inch round cake pans. Line their bottoms with baking paper, and dust the sides with flour.
  2. Add chocolate to a heatproof small bowl and pour boiling water over it. Stir until the chocolate is completely melted. If needed, microwave briefly to complete melting. Set aside.
  3. Sift the cocoa powder, flour, baking soda, and salt in a medium bowl and break lumps, if any. Set aside.
  4. In a stand mixer bowl, or use a handheld mixer, beat butter and caster sugar for two minutes until creamy and fluffy.
  5. Add the eggs one at a time, beating until combined. Then stir in vanilla extract. With the mixer on low speed, add the cooled chocolate mixture and stir to combine.
  6. With the mixer on low speed, add half of the flour bowl contents, followed by half of the sour cream. Then repeat with the remaining flour mixture and sour cream. Scrape the bottom of the bowl to ensure everything is incorporated. Beat on medium speed for two minutes until fluffy.
  7. Pour this batter equally between the prepared cake pans and bake for 28-32 minutes. Your cakes are done when a skewer inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes and then transfer to a cooling rack to completely cool. For best results, wrap each in plastic wrap and refrigerate overnight.
  9. For the caramel sauce, add caster sugar to a medium, heavy-based saucepan and cook over medium-low heat until all melted and it turns amber. Do not stir, instead swirl the pan around to mix the sugar. Be hawk-eyed with the liquid, to prevent burning.
  10. Once your caramel syrup is ready, add the heavy cream, whisking quickly to combine.
  11. Remove the saucepan from the heat and whisk in the butter and salt. The mixture will bubble up but will settle as you whisk.
  12. Let caramel cool completely, then pour into a jar, seal with a lid, and store in the refrigerator until needed.
  13. For the chocolate frosting, take a bowl, and sift the powdered sugar and cocoa powder.
  14. In another bowl, beat the butter in the bowl of a stand mixer (or use a handheld electric mixer) until pale, fluffy, and creamy.
  15. Add the mixed powdered sugar and cocoa powder, then the vanilla extract, and salt. Mix until combined. Add whipped cream and beat for two or three minutes until lightened and creamy.
  16. If not using immediately, store in the refrigerator in a sealed container.
  17. To assemble the cake, place one cake layer on a cake plate and spread one-third of the chocolate frosting on it.
  18. Use the back of a teaspoon, to make two deep concentric circles in the frosting (one smaller circle with a larger circle around it). Use a teaspoon, to fill the grooves with caramel sauce.
  19. Place the the second cake layer on top and repeat the process with frosting and caramel.
  20. Place the final cake layer on top and cover with the remaining chocolate frosting.
  21. To decorate, pile chopped caramel-filled chocolate pieces on top of the cake, then drizzle with your desired amount of caramel sauce.
  22. Serve immediately by cutting into wedges and serve with any remaining caramel sauce.