Chocolate and caramel. Just the mention of these words is enough to send shivers of delight down any dessert lover’s spine. Now, imagine those two heavenly flavors combined in a single, decadent cake. That’s right, we’re talking about the one and only chocolate caramel cake! This isn’t just any dessert; it’s an experience, a celebration of indulgence that’s sure to impress your family and friends.
This recipe will guide you through each step to create your own masterpiece. Don’t be intimidated by the thought of baking a layered cake; we’ll break down the process into manageable steps, offering tips and answering frequently asked questions along the way. Get ready to unlock the secrets of a perfectly moist chocolate cake, a silky smooth caramel sauce, and a luscious chocolate frosting.
Ingredients You’ll Need
Get ready to gather your ingredients. This recipe is designed to be approachable, so you won’t need any obscure ingredients.
For the Chocolate Cake:
- 2 cups all-purpose flour (you can substitute up to 1/2 cup with whole wheat flour for a slightly denser texture)
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice. Let it sit for 5 minutes before using)
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed coffee (let it cool slightly before using)
For the Caramel Sauce:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon salt
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Equipment You’ll Need
Having the right tools makes baking much easier. For this recipe you’ll need:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls (various sizes)
- Electric mixer (handheld or stand mixer)
- Whisk
- Measuring cups and spoons
- Spatulas
- Serrated knife (for torting the cake layers)
- Offset spatula (for frosting the cake)
Baking the Cake: A Step-by-Step Guide
1. Preparing the Cake Pans:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans. For an extra layer of insurance against sticking, line the bottoms of the pans with parchment paper.
2. Making the Chocolate Cake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Don’t overmix!
- Slowly pour in the hot coffee and mix until the batter is smooth and well incorporated.
3. Baking the Cake Layers:
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before inverting them onto a wire rack to cool completely.
Two Chocolate Cake Layers
Creating the Caramel Sauce:
1. Making the Caramel:
- In a medium saucepan, combine the sugar and water over medium heat.
- Cook, without stirring, until the sugar dissolves and turns a light amber color. This step requires patience; it will take about 8-10 minutes.
- Important: Be careful not to let the sugar burn. Swirl the pan gently if needed.
2. Adding the Cream and Butter:
- Once the caramel reaches the desired color, carefully pour in the heavy cream while whisking constantly. The mixture will bubble up, so be cautious.
- Whisk in the butter and salt until the caramel is smooth.
- Remove the pan from the heat and let the caramel sauce cool slightly before using.
The Finishing Touches: Frosting and Assembling
1. Making the Chocolate Frosting:
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the powdered sugar and cocoa powder, beating well after each addition.
- Pour in the heavy cream and vanilla extract, and beat until the frosting is smooth and spreadable. Add a pinch of salt to enhance the flavors.
2. Assembling the Cake:
- Once the cake layers are completely cool, use a serrated knife to carefully level off any domes on the tops.
- Place one cake layer on a serving plate or cake stand.
- Spread about 1 cup of the chocolate frosting evenly over the cake layer.
- Drizzle a generous amount of caramel sauce over the frosting, swirling it slightly for a marbled effect.
- Top with the second cake layer.
- Frost the entire cake with the remaining chocolate frosting. You can get creative with decorating here – keep it smooth or create swirls and peaks.
- Drizzle more caramel sauce over the top of the cake, letting it cascade down the sides.
Chocolate Cake with Caramel Drizzle
FAQs About Making Chocolate Caramel Cake
Q: Can I make the caramel sauce ahead of time?
A: Absolutely! Caramel sauce can be made a day or two in advance. Store it in an airtight container in the refrigerator and gently reheat it on the stovetop or in the microwave before using.
Q: My caramel seized up when I added the cream! What went wrong?
A: Don’t worry; this is a common issue. Caramel seizes up when the cold cream hits the hot sugar too quickly. To fix it, simply return the pan to low heat and whisk constantly until the caramel becomes smooth again.
Q: Can I freeze chocolate caramel cake?
A: You can freeze the cake layers before assembling and frosting. Wrap each cooled layer tightly in plastic wrap and then aluminum foil. They can be frozen for up to 2 months. Thaw them overnight in the refrigerator before frosting and assembling the cake.
Tips for Baking Success
- Room Temperature Ingredients: Using room temperature ingredients, especially the eggs and butter, helps to ensure that your cake batter emulsifies properly, resulting in a cake with a tender crumb.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just incorporated. Overmixing can develop gluten in the flour, leading to a tough cake.
- Cool the Cake Layers Completely: It’s essential to let the cake layers cool completely before frosting. Otherwise, the frosting will melt and create a messy situation.
A Sweet Conclusion
There you have it – a recipe for the ages! With a little patience and love, you’ll have a show-stopping chocolate caramel cake that will have everyone begging for another slice. This recipe is a delicious base for your own creations; experiment with different frostings, add a sprinkle of sea salt, or top it with chopped nuts. Baking is about exploration and enjoyment, so go ahead and make this recipe your own.
Don’t forget to share your baking triumphs with us! We’d love to see your delicious creations. Snap a photo and tag us on social media or leave a comment below sharing your experience with this recipe.
