Chocolate and caramel cake Recipe

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Want to prepare a simple, delicious cake with excellent presentation? This chocolate and caramel cake is ideal to satisfy your appetite!! Serve this cake in a snack among friends, they will love this mix of flavors…

INGREDIENTS FOR THIS RECIPE

Here you'll find all the ingredients needed to make this recipe:

● Chocolate powder
● Softened margarine
● Eggs
● Baking soda
● Liquid caramel
● Dark brown sugar
● All-purpose flour
● Baking powder

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE CHOCOLATE AND CARAMEL CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with margarine and dust with flour.

Step 2: In a bowl combine the flour, the baking soda and the baking powder.

Step 3: Beat the margarine, the eggs and the brown sugar until obtain a homogeneous mixture. Add the chocolate powder, the liquid caramel and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixture and beat until obtain a creamy mixture.

Step 4: Pour the dough into the prepared pan and bake about 35 minutes.

Step 5: Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.

TIPS FOR CHOCOLATE AND CARAMEL CAKE

1. When preheating the oven, make sure you have all ingredients ready to start making the cake.

2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.

3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.

4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.

5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.

6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).

Chocolate and caramel cake

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Category:Breakfast, Cakes, Chocolate, Desserts, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings: 14 slices

Prep Time:20 m

Cook Time:35 m

Total Time:55 m

Ingredients

100 grams (3/4 cup) chocolate powder
100 grams (1/2 cup) softened margarine
4 medium eggs
1 teaspoon baking soda
3 tablespoons liquid caramel
150 grams (1 cup) dark brown sugar
100 grams (3/4 cup) all-purpose flour
1 teaspoon baking powder

Directions

Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and dust with flour.
In a bowl combine the flour, the baking soda and the baking powder.
In an electric mixer, beat on medium speed the margarine, the eggs and the brown sugar until obtain a homogeneous mixture. Add the chocolate powder, the liquid caramel and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixture and beat until obtain a creamy mixture.
Pour the dough into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes (the time depends on the oven).
Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.