Description
this decadent caramel chocolate cake features a moist chocolate base infused with coffee, topped with a rich caramel sauce and fluffy whipped cream. Perfect for celebrations or a sweet treat!
Ingredients
Scale
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- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup brewed coffee, cooled
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream (for caramel sauce)
- 1 teaspoon sea salt (optional, for salted caramel)
- 1 cup heavy whipping cream (for topping)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for topping)
- Chocolate shavings or cocoa powder for garnish (optional)
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Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well combined.
- In another bowl, beat the eggs until they are light and frothy. Then, add the cooled brewed coffee, vegetable oil, and vanilla extract. Mix well until everything is fully incorporated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; just combine until there are no dry spots left. The batter will be quite thin, which is perfectly normal.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Place the baking pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- While the cake is cooling, make the caramel sauce. In a medium saucepan over medium heat, add the granulated sugar. Stir constantly with a wooden spoon or heat-resistant spatula as the sugar begins to melt.
- Once the sugar has completely melted and turned a deep amber color, carefully add the butter pieces. Stir until the butter is fully melted and combined.
- Slowly pour in the heavy cream while stirring continuously. Keep stirring until the sauce is smooth and well combined.
- If you’re making salted caramel, add the sea salt at this point and stir to incorporate. Remove the saucepan from the heat and let the caramel cool slightly.
- Once the cake has completely cooled, use a toothpick or skewer to poke holes all over the top of the cake.
- Pour about half of the caramel sauce over the cake, making sure it seeps into the holes. Reserve the remaining caramel sauce for drizzling on top later.
- Let the cake sit for about 30 minutes to absorb the caramel sauce.
- In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium speed until it starts to thicken.
- Add the powdered sugar and vanilla extract, then continue to beat until soft peaks form. Be careful not to overbeat, as you want a light and fluffy texture.
- Once the whipped cream is ready, spread it evenly over the top of the cake.
- If desired, garnish with chocolate shavings or a dusting of cocoa powder.
- Slice the cake into squares and serve with the reserved caramel sauce drizzled on top.
- Enjoy your delicious caramel chocolate cake!
Notes
- Be careful not to overbeat the whipped cream, as you want a light and fluffy texture.
- If desired, garnish with chocolate shavings or a dusting of cocoa powder.
- Let the cake sit for about 30 minutes to absorb the caramel sauce.
- Prep Time: 30 minutes
- Cook Time: 35 minutes