Chocolate Caramel Cake
User Reviews
5
Chocolate Caramel Cake
Description
This Chocolate Caramel Cake features a homemade chocolate batter rich in cocoa and moistened with brewed coffee and a milk-lemon juice mixture that mimics buttermilk. The batter is baked until a toothpick comes out clean, ensuring a tender crumb. After baking, the cake is pierced to allow the sweetened condensed milk and caramel sauce to soak deeply into the cake for enhanced moisture and sweetness.
Once chilled, the cake is topped with whipped cream or a whipped topping alternative, adding lightness to the dense, caramel-infused base. The finishing touch includes a drizzle of chocolate sauce and optionally chopped chocolate for garnish, contributing layers of flavor and texture.
This cake is suitable for celebrations or casual dessert servings, providing a balance of intense chocolate flavor with the creamy sweetness of caramel. Boxed cake mixes can substitute the homemade cake if preferred, following the package directions for a 9x13 pan.
Ingredients
- 14 ounces sweetened condensed milk
- 1 cup caramel sauce
- 8 ounces whipped topping or 3 cups whipped cream
- chocolate sauce and chopped chocolate for garnish
Homemade Chocolate Cake *see notes
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup cocoa powder unsweetened
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 egg
- 1 cup brewed coffee cooled
- 1 tablespoon lemon juice fresh
- 1 cup milk
- ½ cup vegetable oil
- ½ teaspoon vanilla extract
Instructions
- Cake (if using a box mix, follow the directions for a 9×13 pan)
HOMEMADE CHOCOLATE CAKE
- Preheat oven to 350°F. Grease & flour a 9×13 inch pan.
- Combine milk & lemon juice and set aside. (The mixture will thicken slightly)
- Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl.
- Add eggs, coffee, soured milk, oil and vanilla. Beat medium speed for 2 minutes. Pour into prepared pans. (Your batter may seem runny at this point but it will bake up beautifully.)
- Bake 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Be sure to check the cake at 30 minutes so it doesn’t over cook.
- Remove the cake from the oven and cool 15 minutes.
ASSEMBLY
- Poke holes all over the entire cake using the end of a wooden spoon. Pour the sweetened condensed milk and ¾ of the caramel sauce over the cake allowing it to seep into the holes.
- Cover and refrigerate overnight (minimum 4 hours, longer is better)
- Top with whipped topping, remaining caramel sauce, chocolate sauce and chopped chocolate.
Notes
- Using a boxed chocolate cake mix is an acceptable shortcut if preferred; bake in a 9x13 pan as directed on the package.
- The nutritional information provided does not include toppings like whipped cream or chocolate sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272 | 14% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 203mg | 8% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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