Easy Chocolate Caramel Cake – Easiest Recipe Ever:- This exquisite Chocolate Caramel Cake, which is cooked from scratch, is the perfect way to satisfy your want for something sweet if you have a longing for something sweet. In order to create a dessert that is truly remarkable, it is possible to create it by sandwiching layers of decadent chocolate cake with a filling of creamy caramel.
Easy Chocolate Caramel Cake – Easiest Recipe Ever
When you put this delicacy in your mouth, you will undoubtedly leave an impression that cannot be erased. Whether you are cooking this dish for a special event or as a treat for the weekend, you can be certain that it will satisfy all of your requirements. This is something you can feel certain about.
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- 1/2 cup heavy cream
- Pinch of salt
For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Also see : Easy Egg Muffins Easiest Recipe Ever – Learn with Expert
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two circular cake pans about 9 inches in diameter. Flour, sugar, cocoa powder, baking powder, baking soda, and salt should be mixed together in a large mixing basin using a sifter.
In addition to the dry ingredients, incorporate the eggs, milk, vegetable oil, and vanilla essence; mix well. Perform two minutes of beating at a medium speed.
Put the hot water into the batter and stir it until it is completely incorporated. Even though the batter will be thin, this is quite normal. Spread the batter out equally in the cake pans that have been prepared.
When a toothpick is placed into the centre of the cakes, it should come out clean. Bake the cakes in an oven that has been prepared for thirty to thirty-five minutes. After allowing the cakes to cool for ten minutes in the pans, move them to a wire rack to finish cooling fully.
For the Caramel Filling:
Maintaining a continual swirling motion with a rubber spatula or wooden spoon, bring the granulated sugar to a simmer in a saucepan of medium size and heat it over medium heat. When the sugar is allowed to melt, it will ultimately form clumps and turn into a thick liquid that is amber in colour.
Be careful not to let it catch fire. Immediately after the sugar has melted entirely, add the butter and whisk until it has melted and blended with the sugar.
The heavy cream should be added gradually while the mixture is constantly stirred. Caution is advised because the mixture will begin to bubble.
Continue to heat and whisk the caramel for a further two minutes, until it has reached a smooth consistency and has thickened. Take the dish off the stove and add a little bit of salt to it. Before incorporating the caramel into the cake, let it to slightly cool down.
For the Chocolate Ganache:
Put the chocolate chips in a basin that can withstand some heat. To bring the heavy cream to a simmer, heat it in a small saucepan over medium heat until it reaches the point where it is boiling.
Wait two minutes after pouring the hot cream over the chocolate chunks before proceeding with the process. The mixture should be stirred until the chocolate has completely melted and the ganache has reached a smooth and glossy consistency.
Assembling the Cake:
Position one of the cake layers that has been allowed to cool on a cake stand or serving plate. In order to cover the entire surface of the cake, spread a thick layer of caramel filling. Carefully position the second layer of cake on top of the first.
The chocolate ganache should be poured over the top of the cake, and it should be allowed to flow down the other edges. Prior to slicing and serving, the ganache should be allowed to set for a minimum of thirty minutes.
Nutrition
- Calories: 450
- Total Fat: 25 g
- Saturated Fat: 12 g
- Cholesterol: 65 mg
- Sodium: 350 mg
- Total Carbohydrates: 55 g
- Dietary Fiber: 3 g
- Sugars: 38 g
- Protein: 5 g
Tips
A tablespoon of instant coffee granules can be added to the water that is boiling for the chocolate cake batter. This will give the cake an additional layer of richness. When cooking the caramel, it is important to use a saucepan with a heavy bottom in order to avoid the caramel from burning.
In order to avoid the caramel and ganache from melting, it is important to wait until the cakes have completely cooled before assembling them. Any leftovers can be kept in the refrigerator for up to three days if they are stored in an airtight container.
FAQ
Q.1) Can I make the cake layers in advance?
If you bake the cake layers ahead of time, you can store them in an airtight container at room temperature for up to two days, or you can store them in the refrigerated for up to five days.
Q.2) Can I use store-bought caramel sauce instead of making it from scratch?
Yes, if you are pressed for time, you can use caramel sauce that you purchased from the shop. Just make sure that it is sufficiently thick to maintain its shape when it is spread on the layers of the cake.
Q.3) Can I freeze the assembled cake?
It is possible to freeze the cake after it has been assembled for up to one month. Before placing it in the freezer, make sure it is secured with plastic wrap and aluminum foil. Before serving, allow the food to defrost in the refrigerator for a full night.
