Cake, Bread and Pastries

Chocolate Caramel Cake Recipe

Jainey
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Chocolate Caramel Cake

This Chocolate Cake is covered with chocolate and filled with caramel frosting with chopped roasted pecan nuts on top. It’s super moist and decadent. A dessert you’ll always crave for. Happy baking!

Chocolate Caramel Cake

INGREDIENTS:

  • ¾ cup unsalted butter (softened at room temperature)
  • ⅞ cup caster sugar (175g)
  • 2 eggs
  • 1 ¼  cups water 
  • 2 cups flour
  • ⅔ cup cocoa
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • For the Filling:
  • 2 cups evaporated milk
  • 1 cup water
  • 1 cup caster sugar 
  • 2 tablespoons flour
  • ¼ cup butter
  • 1½ tsps. instant coffee
  • 1 egg yolk
  • ⅓ cup cocoa
  • For the Frosting:
  • ½ cup butter
  • ¼ cup cocoa 
  • ½ cup caster sugar
  • ½ cup evaporated milk
  • chopped pecans nuts, (garnish)

INSTRUCTIONS:

  1. Prepare (2) 9-inch pans and line it with waxed paper.
  2. Preheat the oven at 180°C.
  3. In a mixing bowl, cream the butter until light and fluffy. Gradually add the sugar and alternating the eggs. Starting and end with the sugar. Set aside.
  4. In another bowl, sift the dry ingredients together: flour, cocoa, baking soda and salt
  5. Fold the sifted dry ingredients into the batter mixture, alternating the water. 
  6. Transfer the batter mixture into the prepared (2) 9″ pans.
  7. Bake in the oven for about 25-28 minutes. Then let it cool and slice each cake in half.
  8. Alternately spread the frosting on each layer. On the first layer, spread the filling of instant coffee and egg yolk.
  9. Then on the other layer, spread the remaining filling with cocoa. Repeat the process until all the layers are filled. Place one layer on top of the other layer. 
  10. Frost the Cake: Use a spatula and spread the frosting all over the cake. Garnish with chopped roasted pecan nuts. 
  11. Slice, serve and enjoy!

Make the Filling:

  1. In a saucepan, combine the sugar with the flour. Add water gradually to dissolve the flour followed by the milk. 
  2. Blend well and cook it over flame until thickened. Add the butter and turn off heat. Divide this mixture into two portions. 
  3. For the First portion, add 1½ teaspoons of instant coffee and 1 egg yolk. Set aside.
  4. For the Second portion: add ⅓ cup cocoa. Set aside.

Make the Frosting:

  1. Heat the casserole. Turn off heat.
  2. Add the butter and let it melt.
  3. Once all the butter is melted, add the cocoa followed by the sugar. Mix it well. Then return this mixture to the heat. 
  4. Gradually pour in the evaporated milk and let it cook until thick but spreadable consistency.
  5. Turn off heat once you achieve the perfect spreading consistency.

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