Chocolate Caramel Cake

    Chocolate Caramel Cake


    18 people made this

    A rich homemade chocolate cake is filled with a warm caramel filling. Best served warm with cream or ice cream.

    Serves: 12 

    • 2 cups (250g) plain flour
    • 1 3/4 cups (400g) sugar
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon baking powder
    • 155g dark cooking chocolate, melted
    • 1 cup (250ml) strong brewed coffee
    • 3/4 cup (185ml) sour cream
    • 1/4 cup (60ml) vegetable oil
    • Caramel Filling
    • 435g caramels
    • 4 tablespoons milk

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C. Grease and flour a 22cm springform pan.
    2. In a large bowl combine flour, sugar, bicarbonate of soda and baking powder. Make a well in the centre and pour in melted chocolate, coffee, sour cream and oil. Mix well then spread into prepared pan.
    3. Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted into the centre of the cake comes out clean. Cool for 10 minutes then remove from pan.
    4. Caramel Filling: In a microwave-safe bowl combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon poke holes into the cake. Pour caramel mixture into holes.

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