Sweet Delight Caramel Chocolate Cake

Sweet Delight Caramel Chocolate Cake is my favorite! It’s a simple chocolate cake with sweet caramel in between. Think of soft cake, gooey caramel, and a tiny bit of salt. We use homemade caramel, rich chocolate, and a little coffee. I love how the sweet and chocolatey tastes mix.

If you’re a fan of caramel, you might also love trying these caramel brownies. And for a pure chocolate treat, don’t miss out on this old-fashioned chocolate fudge. It’s pure nostalgia in every bite!

Ingredients List:

Salted Caramel Sauce:

375ml (1.5 cups) single cream
265g (1.25 cups) soft light brown sugar
90g (0.25 cup) unsalted butter, cut into small pieces
1 teaspoon sea salt

Chocolate Fudge Cake:

340g (2 cups) plain flour
110g (1 cup) cocoa powder
1.5 teaspoons baking powder
2.5 teaspoons bicarbonate of soda
0.75 teaspoon salt
400g (2 cups) soft light brown sugar
3 large eggs
135ml (0.5 cup) sunflower oil
300ml (1.25 cups) sour cream
300ml (1.25 cups) freshly brewed coffee (double shot of espresso in hot water or 3 teaspoons instant coffee)

Milk Chocolate Ganache:

400g (2 cups) milk chocolate, use chips or cut into small pieces
240g (1 cup) sour cream

How to Make Caramel Chocolate Cake:

1. Salted Caramel Sauce Preparation:

Begin by making the salted caramel sauce. Place all the ingredients into a medium-sized saucepan over a low heat.
Stir continuously until the butter has melted.
Increase the heat slightly to bring the mixture to a boil. Let it boil for 8-10 minutes, ensuring it doesn’t boil over. The sauce should darken and thicken in this time.
Once thickened, remove from heat and stir in the salt. Set aside to cool.

2. Cake Batter Preparation:

Preheat your oven to 160ºC/140ºC Fan/Gas 3/320ºF.
Line three 20cm round baking tins with baking paper.
In a large mixing bowl, sieve together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Add the sugar and whisk to combine.
Create a well in the center of the dry ingredients. Pour in the eggs, sunflower oil, sour cream, and brewed coffee.
Using an electric whisk, blend the mixture until smooth and well combined.

3. Baking the Cake:

Evenly distribute the cake batter among the three prepared tins.
Place in the preheated oven and bake for 23 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove from the oven and let the cakes cool in their tins for about 15 minutes. Afterward, transfer them to a wire rack to cool completely.

4. Milk Chocolate Ganache Preparation:

In a heatproof bowl, melt the milk chocolate over a pan of simmering water (bain-marie). Ensure the water doesn’t touch the base of the bowl.
Once melted, remove from heat and let it cool slightly.
Stir in the sour cream until the mixture is smooth and well combined. If the ganache is too runny, refrigerate for about 10 minutes to achieve a spreadable consistency.

5. Assembling the Caramel Chocolate Cake:

Place one cake layer on a cake stand or plate.
Spread a third of the milk chocolate ganache over the top.
Drizzle 100g of the cooled salted caramel sauce over the ganache, spreading it evenly.
Repeat this process with the remaining cake layers.
If desired, sprinkle the top of the cake with a pinch of sea salt for added flavor.

Caramel Chocolate Cake: FAQs and Common Issues

Can I use store-bought caramel instead of making my own?

Yes, you can. However, for the best flavor, opt for a high-quality Dulce De Leche instead of generic caramel sauces.

I don’t have three cake tins. Can I bake the cake in batches?

Absolutely! If you have fewer tins, you can bake the cakes one after the other. Just ensure the batter isn’t left out for more than 45 minutes to maintain its consistency.

My caramel sauce is too runny. What did I do wrong?

The caramel sauce might not have boiled long enough. Ensure you boil it for the full 8-10 minutes to achieve the right consistency. If it’s still runny, you can return it to the heat for a few more minutes.

Can I skip the coffee in the chocolate cake?

The coffee is added to intensify the chocolate flavor, but if you prefer not to use it, you can replace it with the same amount of hot water.

My ganache is too thick to spread. How can I fix it?

If your ganache is too thick, you can gently reheat it in a microwave or over a double boiler until it reaches a spreadable consistency.

Other Delicious Recipes You May Also Enjoy!!

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