Chocolate Caramel Cake with Chocolate Shell

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Slice of Chocolate Caramel Cake with glossy Chocolate Shell and rich filling, ready to be enjoyed.

Chocolate Caramel Cake with Chocolate Shell has got a moist chocolate base, a generous layer of sweet caramel, and a smooth chocolate shell to top it all off. Made with love and a little help from my little girl.

Ingredients:

For the Chocolate Cake:

  • 1 and 3/4 cups all-purpose flour
  • 2 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 eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Caramel Filling:

  • 1 cup caramel sauce (store-bought or homemade)

Chocolate Shell:

  • 2 cups dark chocolate chips or chopped chocolate
  • 1 tablespoon coconut oil or vegetable shortening

Now, let’s get started on how to make this delicious Chocolate Caramel Cake with Chocolate Shell. For another amazing chocolate recipe, check out the Best Chocolate Cake Ever Made.

How to Make Chocolate Caramel Cake:

  1. Bake the Cake:
    • Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
    • In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.
    • Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
    • Pour into the prepared bundt pan.
    • Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
    • Cool for 10 minutes in the pan, then remove to a wire rack to cool completely.
  2. Prepare the Caramel Filling:
    • Once the cake is cool, carve a well in the bottom part of the bundt cake (which will become the top when inverted). Be careful not to go through the cake.
    • Fill the well with caramel sauce.
  3. Make the Chocolate Shell:
    • Melt the chocolate chips and coconut oil together in the microwave in 30-second bursts, stirring until smooth.
    • Pour the melted chocolate over the cake, ensuring it covers the sides completely to form a shell. The caramel-filled well should be facing up at this point, as it will be the bottom of the cake when served.
  4. Set the Chocolate Shell:
    • Place the cake in the fridge for at least 30 minutes to set the chocolate shell.
  5. Serve:
    • Once the chocolate shell is set, invert the cake onto a serving plate so the caramel layer is on top.
    • Slice carefully and serve. The caramel should ooze out as you cut into the cake.

Next Up: Taste Surprises!

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