Chocolate caramel cake

Chocolate caramel cake: Because too much of a good thing is still good! Image: Msi Muzi Mathebula.

Chocolate caramel cake – Can’t get enough of this sweet bite

A real delightful sweet treat each chocolaty bite after the other. A must-try!

Chocolate caramel cake

Chocolate caramel cake: Because too much of a good thing is still good! Image: Msi Muzi Mathebula.

What is better than a slice of chocolate caramel cake? Another slice of course! This beautiful cake does not only look good but it tastes simply incredible.

Getting your chocolate caramel cake soft and moist is key to getting a thumbs up from everyone who enjoys a bite. Paired with the delectable chocolate ganache with a touch of caramel and you are officially enjoying the best sweet treat imaginable.

Preparing this cake will not take too much of your time. Whip the ingredients together in about 10 to 15 minutes and then allow this beauty to bake in the oven for about 40 minutes until it is cooked through.

While the chocolate caramel cake is baking in the oven, you can prepare the chocolate ganache. When the ganache has cooled and firmed in the fridge, pipe the cake with the delightful chocolaty ganache and decorate the cake with fresh strawberries and pieces of chocolate of your choice for a real festive bite.

Chocolate caramel cake recipe

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Recipe by Msi Muzi Mathebula Course: DessertCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

40

minutes
Total time

50

minutes

Ingredients

  • Cake
  • 900 g cake flour

  • 225 g cocoa powder

  • 18 eggs

  • 45 ml baking powder

  • 22.5 ml bicarbonate of soda

  • 1.2 g sugar

  • 900 ml cooking oil

  • 22.5 ml vanilla essence

  • 15 ml salt

  • 900 ml boiling water

  • Chocolate ganache
  • 500 g baking chocolate

  • 30 g butter

  • 125 ml fresh cream

  • 125 g caramel

Method

  • Cake
  • Sift the cake flour, baking powder, bicarbonate of soda and salt.
  • Separate the eggs in a large bowl.
  • Whisk the egg yolks, vanilla essence and sugar until creamy in a separate bowl.
  • Mix the boiling water and cocoa powder and oil.
  • Pour the cocoa mixture into the egg yolk mixture and mix well.
  • Fold the cocoa and egg mixture into the flour mixture. Be careful not to overmix.
  • Beat egg whites and fold into the mixture.
  • Pour into a prepared round baking tin and bake at 180°C until baked through.
  • Chocolate ganache
  • Break the chocolate in a saucepan, add the butter and caramel and heat gently.
  • Stir until the chocolate and caramel have melted, remove from the heat and add the cream mix. Refrigerate until firm enough to pipe.
  • In a piping bag, pour the ganache and pipe into the cake layers 4 times repeatedly and all around the cake. Garnish with strawberries.

Notes

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