Chocolate Cake with Caramel Cream
A rich chocolate cake layered with luscious caramel cream, perfect for any celebration or cozy evening indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the large eggs one at a time, beating well after each addition.
- Incorporate the milk gradually and mix well.
- Prepare the dry ingredients in another bowl by whisking together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the dry ingredients with the wet mixture, mixing just until combined.
- Bake the cake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack.
- Layer with caramel sauce between the sliced cake layers and on top before serving.
Notes
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to a week. Can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 27g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/caramel-cream-chocolate-cake/