Introduction
Chocolate Cake with Caramel Frosting is a rich and decadent dessert that perfectly combines the deep flavors of chocolate with the sweet, buttery notes of caramel. The moist, chocolatey layers are balanced by a smooth, creamy caramel frosting, creating a show-stopping treat that’s perfect for birthdays, celebrations, or any occasion that calls for a little indulgence. This cake is easy to make and will leave your guests asking for seconds!
Ingredients Quantity
For the Chocolate Cake
- All-purpose flour: 1 ¾ cups (220g)
- Granulated sugar: 1 ¾ cups (350g)
- Unsweetened cocoa powder: ¾ cup (75g)
- Baking powder: 1 ½ teaspoons
- Baking soda: 1 ½ teaspoons
- Salt: 1 teaspoon
- Eggs: 2 large
- Whole milk: 1 cup (240ml)
- Vegetable oil: ½ cup (120ml)
- Vanilla extract: 2 teaspoons
- Boiling water: 1 cup (240ml)
For the Caramel Frosting
- Unsalted butter: ½ cup (1 stick, 115g)
- Brown sugar: 1 cup (200g), packed
- Heavy cream: ½ cup (120ml)
- Vanilla extract: 1 teaspoon
- Powdered sugar: 2 ½ – 3 cups (250-300g), sifted
Instructions
For the Chocolate Cake
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans and line the bottoms with parchment paper for easy release.
- Mix the Dry Ingredients:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the Wet Ingredients:
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Beat on medium speed until well combined.
- Add the Boiling Water:
- Slowly add the boiling water to the batter, mixing until smooth. The batter will be thin — that’s okay!
- Bake:
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
For the Caramel Frosting
- Make the Caramel Base:
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, stirring constantly. Reduce heat and let simmer for 2-3 minutes, then remove from heat.
- Add Vanilla:
- Stir in the vanilla extract and let the caramel mixture cool for about 10 minutes.
- Whisk in Powdered Sugar:
- Gradually add the sifted powdered sugar, whisking until smooth and creamy. If the frosting is too thick, add a tablespoon of heavy cream at a time until it reaches a spreadable consistency.
Assemble the Cake
- Frost the Cake:
- Place one layer of the cooled chocolate cake on a serving plate. Spread a generous amount of caramel frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining caramel frosting.
- Decorate:
- Optionally, drizzle extra caramel sauce over the top and sprinkle with sea salt or chopped nuts for a beautiful finish.
- Serve:
- Slice and enjoy this luscious Chocolate Cake with Caramel Frosting!
Tips for Success
- Boiling Water in the Batter: Adding boiling water makes the chocolate flavor more intense and ensures a moist crumb.
- Work Quickly with the Frosting: Caramel frosting can set quickly, so have the cake layers ready before you start frosting.
Recommendations
- Storing: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Pairings: Serve with a scoop of vanilla ice cream or a cup of coffee for the ultimate indulgence.
Enjoy this Chocolate Cake with Caramel Frosting, a combination that’s sure to satisfy your sweet tooth! 🍫🍰✨
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