Description
A moist chocolate cake layered with creamy caramel filling and decadent chocolate frosting, perfect for any occasion.
Ingredients
Scale
- 1 and 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup unsweetened cocoa powder (for frosting)
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat for 2 minutes until smooth.
- Incorporate the boiling water into the batter, which may be thin.
- Divide the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Layer one cake on a serving plate, spreading caramel sauce on top, and placing the second layer on top.
- Make the frosting by beating together cocoa powder and butter, then adding powdered sugar and heavy cream until desired consistency.
- Frost the top and sides of the cake with chocolate frosting.
- Drizzle additional caramel sauce on top before serving.
Notes
Serve with whipped cream or ice cream for added indulgence. Can be stored at room temperature or in the fridge for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg