Chocolate and Caramel Cake Recipe

 Chocolate and Caramel Cake Recipe

Ingredients

For the chocolate cake:

2 cups all-purpose flour

1 cup cocoa powder (preferably 50% cocoa)

1 1/2 cups sugar

3 eggs

¾ cup vegetable oil

1 cup milk

1 tablespoon baking powder

1 pinch of salt

For the caramel:

1 cup sugar

½ cup heavy cream (can be from a box or fresh)

2 tablespoons butter

1 pinch of salt (optional, for a touch of salted caramel)

Optional for garnish:

Chocolate sprinkles, chopped nuts, or chocolate shavings

Instructions

1. Prepare the cake: Preheat the oven to 350°F (180°C). Grease and flour a round cake pan (22-24 cm in diameter).

In a large bowl, sift the flour, cocoa powder, and baking powder. Add the salt and mix.

In another bowl, beat the eggs and sugar until light and fluffy (you can use a mixer or whisk).

Add the oil and milk to the egg mixture, stirring well.

Gradually incorporate the dry ingredients, mixing gently until smooth.

Pour the batter into the pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool before unmolding.

2. Preparing the caramel

: In a medium saucepan, melt the sugar over low heat, stirring occasionally, until a golden caramel forms (be careful not to burn it).

Turn off the heat and add the butter, stirring until completely melted (the mixture may bubble; this is normal).

Gradually add the heavy cream, stirring until smooth and glossy. If you'd like a touch of salted caramel, add a pinch of salt.

Let the caramel cool slightly before using (it thickens as it cools).

3. Assembly:

Once the cake has cooled, place it on a serving plate.

Pour the caramel over the cake, spreading it with a spatula to cover the surface. If desired, poke holes in the cake with a fork to allow the caramel to penetrate.

Decorate with chocolate sprinkles, nuts, or chocolate shavings, if desired.