Decadent Caramel Chocolate Cake

Decadent Caramel Chocolate Cake is a rich, indulgent dessert featuring moist chocolate cake layers, silky caramel sauce, and a luscious chocolate frosting. Perfect for celebrations, holidays, or whenever you want a show-stopping dessert, this cake delivers deep chocolate flavor balanced by buttery caramel sweetness.

Preparation Time

• Prep time: 30 minutes

• Baking time: 30–35 minutes

• Cooling and assembly time: 1–2 hours

• Total time: approximately 3 hours

Ingredients (10–12 servings)

For the Chocolate Cake

• 240 g all-purpose flour

• 75 g unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 300 g granulated sugar

• 2 large eggs, room temperature

• 240 ml whole milk

• 120 ml vegetable oil

• 2 teaspoons vanilla extract

• 240 ml hot coffee or hot water

For the Caramel Sauce

• 200 g granulated sugar

• 90 g unsalted butter, cubed

• 120 ml heavy cream, warm

• ½ teaspoon salt (optional, for salted caramel)

For the Chocolate Frosting

• 225 g unsalted butter, softened

• 400 g powdered sugar

• 60 g cocoa powder

• 120 ml heavy cream (adjust as needed)

• 1 teaspoon vanilla extract

• Pinch of salt

Instructions

1. Prepare the Chocolate Cake

1. Preheat the oven to 175°C (350°F). Grease and line two 22 cm round cake pans.

2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a large mixing bowl, beat sugar and eggs until smooth.

4. Add milk, oil, and vanilla extract. Mix well.

5. Gradually add the dry ingredients, mixing until combined.

6. Slowly pour in the hot coffee or water and mix until smooth. The batter will be thin.

7. Divide the batter evenly between pans.

8. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

9. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Caramel Sauce

1. Heat the sugar in a saucepan over medium heat, stirring constantly until melted and amber in color.

2. Carefully add the butter and stir until fully melted.

3. Slowly pour in the warm cream while whisking continuously.

4. Let the sauce simmer for 1–2 minutes until smooth and thick.

5. Remove from heat and stir in salt if using. Allow to cool slightly.

3. Prepare the Chocolate Frosting

1. Beat the butter until creamy and smooth.

2. Add powdered sugar and cocoa powder gradually, mixing well.

3. Pour in heavy cream, vanilla extract, and salt.

4. Beat until light, fluffy, and spreadable.

4. Assemble the Cake

1. Place one cake layer on a serving plate.

2. Spread a generous layer of caramel sauce over the top.

3. Add a layer of chocolate frosting.

4. Place the second cake layer on top.

5. Frost the top and sides of the cake evenly.

6. Drizzle remaining caramel sauce over the cake, allowing it to drip down the sides.

Tips for Best Results

• Use high-quality cocoa powder for deeper chocolate flavor.

• Allow caramel to cool slightly before spreading to prevent melting the frosting.

• For extra indulgence, add chocolate chips or caramel bits between layers.

• Chill the cake for 30 minutes before slicing for cleaner cuts.

Serving Suggestions

• Serve with vanilla ice cream or whipped cream

• Pair with coffee or espresso

• Add fresh berries for contrast

Storage

• Store covered at room temperature for up to 2 days

• Refrigerate for up to 5 days

• Bring to room temperature before serving for best texture

Nutrition Information (Approximate per slice)

• Calories: 480 kcal

• Fat: 26 g

• Carbohydrates: 58 g

• Protein: 6 g