HOW TO MAKE CARAMEL CHOCOLATE CAKE
This caramel chocolate cake has a sinfully delicious texture and plenty of moisture. If you are a fan of chocolate and caramel, you are going to really like this recipe for a simple chocolate cake with caramel frosting!
Every year for my birthday, I prepare a cake for myself, and this time around, I wanted to make a really extravagant one. And I concluded that the best way to pamper myself would be to bake a cake that is chock full of both chocolate and caramel. Because there’s no reason not to, right?!
This Chocolate Cake with Caramel is a decadent dessert that will take your breath away. The cake consists of three layers of rich, fudgy chocolate cake that is covered in a chocolate frosting created from scratch and drizzled with caramel. This is the ideal cake for a birthday or a celebration, and it looks spectacular. You’ll be able to make this in the comfort of your own home if you follow the directions that I’ve provided in detail.
A luscious chocolate cake layered with caramel is a dessert that is as magnificent as it is delectable. You are going to like the taste as well as the decadence of this dessert. Dark as night and oozing with chocolate flavor, yet not as dense as a mud cake. This cake is more moist and delicious as a result of the use of sour cream.
However, it is not as difficult as it may seem at first glance. If you give my detailed instructions a try and are successful, you will soon be able to indulge in a piece of this mouthwatering cake.
THE CHOCOLATE CAKE INGREDIENTS:
200 grams.Of dark chocolate – coarsely chopped.
½ Cup.Of boiling water
40 grams.Of cocoa powder.
250 grams.Of plain flour.
1 Tsp.Of baking soda.
¼ Tsp.Of salt.
2 sticks.Of unsalted butter – softened.
400 grams.Of superfine sugar.
4 large beaten eggs.
3 Tsp.Of vanilla extract.
240 grams.Of sour cream.
Set oven temperature to 350oF (180oC). Grease three round cake pans that are 8 inches (20 cm) in diameter, line the bottoms with nonstick baking paper and dust the sides with flour.
In a small bowl, mix hot water and chocolate together. Stir until all the chocolate has melted. You might need to finish melting the chocolate in the microwave.
Mix the cocoa, flour, baking soda, and salt in a medium bowl with a sifter and set aside.
In the bowl of a stand mixer, beat the butter and sugar for 2 minutes, until the mixture is fluffy and smooth. Add the eggs one by one until they are all mixed in. Stir in vanilla. When the chocolate mixture has cooled, add it to the mixer while it is on low speed and stir to combine.
Add half of the dry ingredients and then half of the sour cream while the mixer is on low. Then do it again until all of the flour and sour cream are used up. Make sure everything is mixed by scraping the bottom of the bowl. On medium, beat for 2 minutes, or until the mixture is light and fluffy.
Pour into cake pans that have been prepared and bake for 28–32 minutes. When a skewer or toothpick goes into the cake and comes out clean, the cake is done.
After 10 minutes, take the cakes out of the pans and put them on a cooling rack to cool completely. Wrap each one in plastic wrap and put it in the fridge overnight for the best results. Or put it in the freezer until you need it.
THE HOMEMADE CARAMEL SAUCE INGREDIENTS:
1 Cup.Of castor sugar.
½ Cup.Of heavy thickened cream.
¼ Cup.Of unsalted butter.
A pinch.Of salt.
Put the sugar in a medium, heavy-bottomed saucepan (don’t use a small one, because it will bubble up), and cook it over low to medium heat until it melts and turns golden brown.
Once it’s melted and become a deep amber color, pour in the cream and whisk it in rapidly to mix.
Whisk in the butter and salt after taking the pan from the heat. The mixture will begin to boil violently, but it will subside as you whisk.
After it has cooled, pour it into a jar, cover it tightly, and put it in the fridge.
THE CHOCOLATE FROSTING INGREDIENTS:
2 sticks.Of unsalted butter
450 grams.Of icing sugar.
70 grams.Of cocoa powder
¼ Cup.Of whipped thickened cream.
3 Tsp.Of vanilla extract.
A pinch.Of salt.
In the bowl of a stand mixer (or using a hand-held electric mixer), beat the butter until light and fluffy.
Sift the cocoa powder and icing sugar through a sieve into a bowl. Add the mixed powdered sugar and cocoa, as well as the vanilla and salt.
Pour in the cream and beat for a couple of minutes, until the mixture is fluffy and light.
Store in the fridge in an airtight container if not used immediately.
Step 1: Spread a third of the chocolate icing over a single cake layer and set it on a serving platter. Carve two large, concentric circles into the frosting with the back of a teaspoon. Take a look at the gallery up above.
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