Moist Chocolate Caramel Cake (Print-Friendly Format)
Rich chocolate cake with caramel and fluffy frosting, made easily in one bowl for a decadent dessert.
# Required Ingredients:
→ Cake Base
01 -
375 g all-purpose flour
02 -
50 g unsweetened cocoa powder, sifted
03 -
2 teaspoons baking powder
04 -
1 teaspoon baking soda
05 -
0.5 teaspoon kosher salt
06 -
300 g granulated sugar
07 -
3 large eggs, room temperature
08 -
240 ml buttermilk, room temperature
09 -
1 teaspoon vanilla extract
10 -
240 ml freshly brewed hot coffee
11 -
120 ml vegetable oil
→ Chocolate Caramel Frosting
12 -
340 g unsalted butter, room temperature
13 -
360 g powdered sugar
14 -
50 g unsweetened cocoa powder, sifted
15 -
1 teaspoon vanilla extract
16 -
0.33 teaspoon kosher salt
17 -
2 tablespoons caramel sauce
18 -
30 ml heavy cream
→ Assembly
19 -
160 ml caramel sauce
# How to Make It:
01 -
Preheat oven to 180°C. Lightly grease and line three 20 cm round cake pans with baking spray and parchment paper for easy release.
02 -
In a large mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until thoroughly combined.
03 -
Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture. Mix gently until mostly incorporated, ensuring not to overmix.
04 -
Pour hot coffee into the batter and mix until the texture is smooth and free of lumps.
05 -
Distribute batter evenly among the prepared cake pans, weighing for precision if desired. Bake for 25-30 minutes until a toothpick inserted into the centre emerges clean.
06 -
Allow cakes to cool in their pans for 10 minutes, then transfer to wire racks. Let cool completely before proceeding with frosting.
07 -
In a medium mixing bowl, combine room temperature butter, sifted powdered sugar, sifted cocoa powder, heavy cream, vanilla extract, and salt. Whip with an electric mixer for 1-2 minutes until light and creamy. Add cold caramel sauce and continue to whip on high speed until the frosting is fluffy and smooth.
08 -
Pipe a small amount of frosting onto your serving plate to secure the first cake layer. Place the first cake layer on the dot. Pipe a ring of frosting along the edge, fill the centre with a thin layer of frosting, and evenly spread 60 ml caramel sauce inside the ring. Repeat with the second cake layer and remaining caramel sauce.
09 -
Top with the third cake layer. Cover the entire cake with the remaining frosting, smoothing the sides and top with an offset spatula. Slice and serve.
# Additional Information:
01 -
For level cake layers, use cake strips during baking.
02 -
Eggs and butter should be at room temperature for best batter emulsification.
03 -
Measure flour using the spoon and level method to avoid packing and ensure accuracy.
04 -
Avoid overmixing; stop stirring when ingredients are just combined for a tender crumb.
05 -
Line cake pans with parchment for easy unmolding.
06 -
Let cakes cool completely before applying frosting to prevent melting.