Moist Chocolate Cake with Caramel Cream and Caramel Sauce
Moist Chocolate Cake with Caramel Cream and Caramel Sauce
Ingredients
For the Moist Chocolate Cake
- 2 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup cocoa powder
- 1 2/3 cups sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup boiling water
- 1 teaspoon instant coffee
- 1 1/2 teaspoons vanilla extract
For the Caramel Sauce
- 1 cup sugar
- 1/3 cup water
- 1/3 cup unsalted butter, softened (85g)
- 1/2 cup heavy cream, warm (150 ml)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Cream
- 450 ml heavy cream
- 40 g icing sugar
- 2 tablespoons caramel sauce, from the recipe above, cooled
Instructions
- 1
Preheat your convection oven to 140 degrees Celsius. Prepare a 27 cm springform pan by lining the bottom with parchment paper.
⏱️ 10 min•🌡️ 140
- 2
Place a sieve over a large mixing bowl. Add the cake flour, baking soda, and salt to the sieve. Sift these dry ingredients into the bowl.
⏱️ 2 min
- 3
Add the cocoa powder to the sieve and sift it into the bowl with the other dry ingredients. Add the sugar directly into the bowl with the sifted dry ingredients. Mix the dry ingredients thoroughly with a spoon.
⏱️ 3 min
- 4
Create a well in the center of the dry ingredients. Add the eggs, buttermilk, and vegetable oil into the well.
⏱️ 2 min
- 5
Using an electric hand mixer, begin mixing the ingredients on low speed, gradually increasing speed until a smooth, thick chocolate batter forms.
⏱️ 5 min
- 6
In a separate measuring cup, pour the boiling water. Add the instant coffee to the boiling water and stir to dissolve. Add the vanilla extract to the coffee mixture and stir.
⏱️ 2 min
- 7
Pour the hot coffee mixture into the chocolate cake batter. Mix with the electric hand mixer until the batter is smooth and well combined.
⏱️ 3 min
- 8
Pour the chocolate cake batter evenly into the prepared springform pan. Gently tap the pan a few times on the counter to release any air bubbles.
⏱️ 3 min
- 9
Bake the cake in the preheated oven at 140 degrees Celsius for 60 minutes. Once baked, carefully remove the cake from the oven and place it on a wire rack to cool completely. This will take at least 60 minutes.
⏱️ 60 min•🌡️ 140
- 10
While the cake is baking, prepare the caramel sauce. In a saucepan, combine the sugar and water. Whisk until combined.
⏱️ 2 min
- 11
Place the saucepan over medium heat and let it cook without stirring until it turns into an amber color (caramelized). This will take approximately 10-15 minutes.
⏱️ 15 min
- 12
Once the sugar mixture has caramelized to an amber color, add the softened unsalted butter. Stir the butter into the caramel until melted and combined.
⏱️ 2 min
- 13
Remove the saucepan from the heat. Carefully add the warm heavy cream to the caramel mixture, stirring constantly. Be cautious as the mixture may bubble up.
⏱️ 2 min
- 14
Add the salt and vanilla extract. Stir until the caramel sauce is smooth and all ingredients are incorporated.
⏱️ 2 min
- 15
Pour the caramel sauce into a heatproof bowl and allow it to cool completely. This will take at least 60 minutes.
⏱️ 60 min
- 16
Once the cake and caramel sauce are completely cooled, prepare the caramel cream. Pour the heavy cream into a large mixing bowl. Add the icing sugar and 2 tablespoons of the cooled caramel sauce.
⏱️ 2 min
- 17
Using an electric hand mixer, whip the cream mixture until it becomes thick, fluffy, and forms soft peaks. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
⏱️ 5 min
- 18
Once the chocolate cake has completely cooled, transfer it to a serving plate. Spread the prepared caramel cream evenly over the top of the cooled chocolate cake.
⏱️ 3 min
- 19
Using a spoon, generously drizzle the cooled caramel sauce over the caramel cream on the cake. Optionally, use a knife or small spatula to gently swirl or spread the drizzled caramel sauce on top for a decorative effect.
⏱️ 2 min
- 20
Serve slices of the Moist Chocolate Cake with Caramel Cream and Caramel Sauce. For individual servings, drizzle an additional spoonful of caramel sauce over each slice just before eating.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Moist Chocolate Cake with Caramel Cream and Caramel Sauce
For the Moist Chocolate Cake
- 2 cups cake flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup cocoa powder
- 1 2/3 cups sugar
- 2 eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup boiling water
- 1 teaspoon instant coffee
- 1 1/2 teaspoons vanilla extract
For the Caramel Sauce
- 1 cup sugar
- 1/3 cup water
- 1/3 cup unsalted butter, softened (85g)
- 1/2 cup heavy cream, warm (150 ml)
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
For the Caramel Cream
- 450 ml heavy cream
- 40 g icing sugar
- 2 tablespoons caramel sauce, from the recipe above, cooled
Instructions
- 1
Preheat your convection oven to 140 degrees Celsius. Prepare a 27 cm springform pan by lining the bottom with parchment paper.
⏱️ 10 min•🌡️ 140 - 2
Place a sieve over a large mixing bowl. Add the cake flour, baking soda, and salt to the sieve. Sift these dry ingredients into the bowl.
⏱️ 2 min - 3
Add the cocoa powder to the sieve and sift it into the bowl with the other dry ingredients. Add the sugar directly into the bowl with the sifted dry ingredients. Mix the dry ingredients thoroughly with a spoon.
⏱️ 3 min - 4
Create a well in the center of the dry ingredients. Add the eggs, buttermilk, and vegetable oil into the well.
⏱️ 2 min - 5
Using an electric hand mixer, begin mixing the ingredients on low speed, gradually increasing speed until a smooth, thick chocolate batter forms.
⏱️ 5 min - 6
In a separate measuring cup, pour the boiling water. Add the instant coffee to the boiling water and stir to dissolve. Add the vanilla extract to the coffee mixture and stir.
⏱️ 2 min - 7
Pour the hot coffee mixture into the chocolate cake batter. Mix with the electric hand mixer until the batter is smooth and well combined.
⏱️ 3 min - 8
Pour the chocolate cake batter evenly into the prepared springform pan. Gently tap the pan a few times on the counter to release any air bubbles.
⏱️ 3 min - 9
Bake the cake in the preheated oven at 140 degrees Celsius for 60 minutes. Once baked, carefully remove the cake from the oven and place it on a wire rack to cool completely. This will take at least 60 minutes.
⏱️ 60 min•🌡️ 140 - 10
While the cake is baking, prepare the caramel sauce. In a saucepan, combine the sugar and water. Whisk until combined.
⏱️ 2 min - 11
Place the saucepan over medium heat and let it cook without stirring until it turns into an amber color (caramelized). This will take approximately 10-15 minutes.
⏱️ 15 min - 12
Once the sugar mixture has caramelized to an amber color, add the softened unsalted butter. Stir the butter into the caramel until melted and combined.
⏱️ 2 min - 13
Remove the saucepan from the heat. Carefully add the warm heavy cream to the caramel mixture, stirring constantly. Be cautious as the mixture may bubble up.
⏱️ 2 min - 14
Add the salt and vanilla extract. Stir until the caramel sauce is smooth and all ingredients are incorporated.
⏱️ 2 min - 15
Pour the caramel sauce into a heatproof bowl and allow it to cool completely. This will take at least 60 minutes.
⏱️ 60 min - 16
Once the cake and caramel sauce are completely cooled, prepare the caramel cream. Pour the heavy cream into a large mixing bowl. Add the icing sugar and 2 tablespoons of the cooled caramel sauce.
⏱️ 2 min - 17
Using an electric hand mixer, whip the cream mixture until it becomes thick, fluffy, and forms soft peaks. Scrape down the sides of the bowl with a spatula to ensure everything is well combined.
⏱️ 5 min - 18
Once the chocolate cake has completely cooled, transfer it to a serving plate. Spread the prepared caramel cream evenly over the top of the cooled chocolate cake.
⏱️ 3 min - 19
Using a spoon, generously drizzle the cooled caramel sauce over the caramel cream on the cake. Optionally, use a knife or small spatula to gently swirl or spread the drizzled caramel sauce on top for a decorative effect.
⏱️ 2 min - 20
Serve slices of the Moist Chocolate Cake with Caramel Cream and Caramel Sauce. For individual servings, drizzle an additional spoonful of caramel sauce over each slice just before eating.
⏱️ 1 min