Chocolate and caramel cake

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…

Chocolate and caramel cake on a plate

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. Chocolate and caramel cake steps

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.

Slices of chocolate and caramel cake on a dish

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:

Homemade chocolate strawberry cake
Chocolate and butter cake
Chocolate lemon marble cake
Creamy chocolate cake
Chocolate orange cake

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Chocolate and caramel cake

Chocolate and caramel cake on a plate

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…

(1 votes, 5.00 out of 5)


By
Category: Breakfast, Cakes, Chocolate, Recipes
Cuisine:
Difficulty:
Servings:: 14 slices
Prep Time: 20 m
Cook Time: 35 m
Total Time: 55 m
Ingredients: baking soda, brown sugar, chocolate, eggs, flour, liquid caramel

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

  1. 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.
  2. In a bowl combine the flour, the baking soda and the baking powder.
  3. 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.
  4. 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).
  5. Turn off the oven and unmold the cake onto a plate. Let cool completely and serve.
Chocolate and caramel cake
Nutrition facts
Serves 14 slices
Per Serving:
% DAILY VALUE
Calories 172
Total Fat 7.5 g(10%)
Saturated Fat 1.5 g(8%)
Cholesterol 47 mg(17%)
Sodium 217 mg(9%)
Total Carbohydrate 23.5 g(8%)
Protein 3 g
 

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