Going to invite friends to your house and want to prepare a delicious snack? This cake has a perfect blend of flavors, chocolate, caramel and honey ... Serve with coffee latte.
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Chocolate powder
● Eggs
● All-purpose flour
● Dark brown sugar
● Liquid caramel
● Honey
● Butter
● 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 CAKE WITH CARAMEL AND HONEY.
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with margarine and line with parchment paper.
Step 2: Beat the brown sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, the liquid caramel, the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
Step 3: Pour the mixture into the prepared tin and bake about 35 minutes.
Step 4: Turn off the oven and unmold the cake. Let cool completely and serve.
TIPS FOR THIS RECIPE
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).
YOU MAY ALSO LIKE:
● Chocolate cake with blueberry jam
● Simple chocolate cake
● Chocolate and coffee cake
● Creamy chocolate cake
● Homemade chocolate cake
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Chocolate cake with caramel and honey
Going to invite friends to your house and want to prepare a delicious snack? This cake has a perfect blend of flavors, chocolate, caramel and honey ... Serve with coffee latte.
5.00 from 2 reviews
- 2 tablespoons chocolate powder
- 3 medium eggs
- 200 grams (1 1/2 cups) all-purpose flour
- 150 grams (about 1 cup) dark brown sugar
- 2 tablespoons liquid caramel
- 2 tablespoons honey
- 2 tablespoons butter to room temperature
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Grease a loaf tin (24 x 10 centimeters with 7 centimeters high (9 1/2 x 4-inch with 2 3/4-inch-high)) with margarine and line with parchment paper.
- In an electric mixer, beat on medium speed the brown sugar, eggs and the butter until obtain a creamy mixture. Add the chocolate powder, the liquid caramel, the honey and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
- Pour the mixture into the prepared tin 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. Let cool completely and serve.
