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Chocolate Cake with Caramel Filling

A delightful chocolate cake with rich caramel filling and frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder Use high-quality cocoa powder for the best flavor.
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs Ensure eggs are at room temperature.
  • 1 cup buttermilk Can substitute with milk and vinegar.
  • 1 cup hot coffee or hot water Hot coffee enhances the chocolate flavor.
  • 2 tsp vanilla extract
For Caramel Filling
  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream or evaporated milk
  • 3 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
For Frosting
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1/2 cup caramel sauce
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 to 3 tbsp milk or cream Use for consistency.

Method
 

Cake Preparation
  1. Preheat the oven to 170 degrees C (340 degrees F) and grease two 8-inch round pans.
  2. In a bowl, whisk together flour, cocoa, baking powder, baking soda, salt, and sugar until well combined.
  3. In another bowl, mix together the oil, eggs, and vanilla. Add buttermilk and mix until creamy.
  4. Combine dry and wet ingredients, adding hot coffee or hot water as needed to create a smooth batter.
  5. Pour the batter into the prepared pans and bake for 30-35 minutes, until a skewer comes out clean. Let cool completely.
Caramel Filling
  1. In a medium saucepan, combine sugar and water over medium heat without stirring to create an amber-colored caramel.
  2. Once amber, whisk in butter and cream until smooth. Stir in salt and vanilla, then set aside to cool completely.
Frosting
  1. Beat softened butter until fluffy, then mix in half of the powdered sugar.
  2. Add caramel sauce, vanilla, and salt, and gradually mix in remaining sugar and milk to reach desired consistency.
Assembling the Cake
  1. Place one layer of cake on a dessert board and spread caramel filling generously.
  2. Press second layer on top and frost with caramel frosting.
  3. Drizzle extra caramel on top for indulgence. Decorate with chocolate chips or fudge if desired.

Notes

Slice and serve at room temperature. Store leftovers wrapped tightly at room temperature for up to 3 days or in the fridge for a week. Use high-quality cocoa and ensure ingredients are at room temperature for best results.