Chocolate Caramel Cake
Chocolate Caramel Cake
A rich homemade chocolate cake is filled with a warm caramel filling. Best served warm with cream or ice cream.
Ingredients
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
Directions
Preparation:15min ›
Cook:1hour ›
Ready in:1hour15min
- Preheat oven to 180 degrees C. Grease and flour a 22cm springform pan.
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(18)
Reviews in English (14)
I am anxious to try this recipe. I have a much more basic recipe. It suggests you use a jar of carmel ice cream topping to pour over the top which might be easier. - 17 Jan 2003 (Review from Allrecipes USA and Canada)
I make a similar version of this cake but I use a chocolate cake mix for the cake, top the poked hole cake with butterscotch (caramel) sauce (and sometimes sweetened condensed milk in addition to the butterscotch sauce), sprinkle it with Heath / Skor bits, and top the cooled cake with Cool Whip. - 21 Jan 2005 (Review from Allrecipes USA and Canada)
Sinchy cake. Very easy to make. Check cake before the 50-60 minutes are up. My cake came out in 45 minutes. I used two 7 oz bags of Werther's Original Chewy Caramels. Took about three minutes to melt in the microwave. This is a VERY rich cake. I recommend Dryers Vanilla Bean Ice Cream to go with it. Yum! A little slice of this stuff goes a long way! Definitely better when warm. - 17 Jan 2003 (Review from Allrecipes USA and Canada)
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