CHOCOLATE CARAMEL CAKE
User Reviews
5
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Servings
1 13x9" Pan
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Course
Cake, Baked Goods
CHOCOLATE CARAMEL CAKE
Description
This chocolate caramel cake starts with a box chocolate cake mix, modified by adding an extra egg and sour cream to enrich the batter. The batter is divided and baked in layers, with a homemade caramel sauce made from melting caramels, heavy cream, and butter poured over the first cake half. Chocolate chips sprinkled over the caramel add texture and reinforce the chocolate flavor before covering with the remaining batter and baking again.
The finished cake features moist crumb from the added dairy and egg, combined with the warm, sticky caramel that seeps into the middle layer. The final step involves creating a pourable frosting from melted chocolate chips and sweetened condensed milk, which is spread over the cooled cake for a smooth finish.
Serving the cake warm with ice cream enhances the rich caramel and chocolate experience, while leftovers can be gently reheated to retain softness and flavor.
This recipe merges commercially prepared cake mix convenience with layered technique and homemade caramel and frosting to create an indulgent chocolate-caramel dessert.
Ingredients
Cake
- 1 chocolate cake mix and ingredients called for on the box, standard size
- 1 egg in addition to what’s called for on the box, extra
- ½ cup sour cream
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- ½ cup butter
- 14 ounces caramels unwrapped, individually wrapped
Pourable Frosting
- 1 cup semisweet chocolate chips
- 1 sweetened condensed milk standard sized can
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F Lightly grease a 13x9 inch pan.
- Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
- Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
- While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
- Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel. Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more.
- Remove from oven and allow to cool for approximately five minutes.
- Combine remaining chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave for one minute. Remove and stir until well combined. If chocolate chips are not completely melted return to microwave for 15 seconds, remove and stir. Repeat until melted and smooth. Stir in vanilla. Pour over the top of the cake. Allow to sit for approximately five minutes.
Notes
- Serve the cake warm paired with ice cream for a soft, comforting dessert experience.
- If not serving immediately, reheat individual slices gently in a microwave to restore moisture and warmth.
User Reviews
Overall Rating
5
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