There’s something irresistibly comforting about a slice of Chocolate Caramel Cake. I remember the first time I made it for a gathering, the moment I pulled it from the oven and saw the heavenly golden crust cradling a soft, gooey center. It was an instant hit, and the aroma of melted chocolate and caramel wafting through the kitchen had everyone buzzing with anticipation. This cake became my go-to recipe for birthdays and special occasions, something that never fails to impress. The blend of rich chocolate with sweet caramel is a match made in heaven, and every bite brings a burst of nostalgia. I often serve it at family gatherings, where laughter and stories fill the air, making it even more special. It’s one of those desserts that brings people together, beckoning you to indulge just one more time.

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
6 g

Diet:
Gluten-Free, Low FODMAP

Fat:
17 g

Tools Used:
Wooden Spoon, Mixing Bowl, Frying Pan, Chef’s Knife, Saucepan, Whisk, Baking Sheet, Food Processor, Oven

Why We Love This Chocolate Caramel Cake

It’s a Decadent Treat

What truly makes this Chocolate Caramel Cake stand out is its sinful decadence. The rich, velvety chocolate combined with luscious caramel creates a dessert that feels luxurious. Every bite is like a warm hug, perfect for those days when you need a little extra comfort.

Perfectly Moist Texture

Thanks to the careful balance of ingredients, this cake achieves a wonderful moist texture that keeps it from drying out. The melted butter and chocolate work together to provide a tender crumb that practically melts in your mouth. You won’t find a dry bite here!

Versatile for Any Occasion

Whether you’re celebrating a birthday, hosting a dinner party, or simply treating yourself on a quiet afternoon, this cake fits the bill. It can be dressed up with a dollop of whipped cream or a scoop of ice cream for a more indulgent experience. Every occasion becomes a celebration with this cake on the table.

Easy to Make

You don’t need to be a pastry chef to whip up this Chocolate Caramel Cake. The steps are straightforward, allowing even novice bakers to create something impressive. The satisfaction of pulling this beauty from the oven makes it worth every minute!

Great for Sharing

This cake yields a generous number of servings, making it a fantastic dessert for sharing with family and friends. Watching others enjoy it as much as you do brings a sense of joy that’s hard to replicate.

A Nostalgic Recipe

Finally, there’s a personal touch to every slice. For me, preparing this cake is a way to relive fond memories and share them with others. Each bite carries a story, connecting the past with the present.

Ingredients for Chocolate Caramel Cake

When creating a cake like the Chocolate Caramel Cake, it’s important to use high-quality ingredients that complement each other beautifully. The main players here are rich chocolate, creamy butter, and sweet caramels, which work together to create an indulgent treat. The addition of flour and cocoa powder gives the cake structure, while the eggs provide moisture and richness, making this dessert irresistible.

Unsalted Butter: 7 ounces (200g), cubed – The foundation of the cake, contributing to its moistness and rich flavor.
Bittersweet or Semisweet Chocolate: 8 ounces (230g), chopped – This is the star ingredient that defines the cake’s deep chocolate flavor.

Flour: 1/2 cup (70g) – Provides structure to the cake, ensuring it holds together beautifully.
Unsweetened Cocoa Powder: 3 tablespoons – Adds depth and enhances the chocolate flavor.
Baking Powder: 3/4 teaspoon – Helps the cake rise, giving it a light texture.

Sugar: 2/3 plus 1/3 cup (200g total) – Balances the richness, providing sweetness throughout the cake.
Large Eggs: 4, separated – The yolks enrich the batter, while the whipped whites add airiness.
Vanilla Extract: 1/2 teaspoon – A classic flavor enhancer that rounds out the taste.

Chocolate Extract: 1 teaspoon, optional – Intensifies the chocolate flavor, making it more pronounced.
Salt: A pinch – Balances sweetness and enhances flavor.
Soft Caramels: 12 (85g), cut in half – These sweet pieces add a delightful surprise in every bite.

Making This Chocolate Caramel Cake

Making the Chocolate Caramel Cake is not only straightforward but also incredibly satisfying. Follow these steps closely to ensure a successful bake. You’ll be rewarded with a beautiful cake that’s sure to impress!

Preheat your oven to 350ºF (180ºC). Butter a 9-inch (23cm) springform pan thoroughly. Dust the inside with flour or cocoa powder, ensuring even coverage, and tap out any excess. If you don’t have a glass-bottom springform pan, line the bottom with parchment paper for easy release.
In a small bowl, whisk together flour, cocoa powder, and baking powder. This mix will help distribute the leavening agent evenly throughout your batter, ensuring a uniform rise.
Set a large bowl over a saucepan of barely simmering water, creating a double boiler. In this bowl, combine chocolate and butter. Stir continuously until they melt together into a smooth, glossy mixture. Be careful not to get any water in the chocolate, as it can seize.

Remove the bowl from heat and stir in 2/3 cup (130g) of sugar. Next, add the egg yolks, vanilla extract, and chocolate extract (if using). Mix these until well combined.
Gradually add the dry mixture to the chocolate batter. Stir gently until it’s free of lumps, but do not overmix!
In a separate bowl, use a stand mixer fitted with a whip attachment or a hand whisk to beat the egg whites on medium-high speed. Whip until they just begin to hold their shape, then add a pinch of salt.

Gradually add the remaining 1/3 cup (70g) of sugar while continuing to whip until you achieve stiff peaks. The egg whites should be glossy and form a peak that holds its shape.
Gently fold one-third of the whipped egg whites into the chocolate mixture. This will lighten the batter, making it easier to incorporate the rest of the egg whites without losing volume. Keep folding until no streaks of white are visible.
Pour the batter into the prepared pan, smoothing the top. Now, strew the pieces of caramels over the top, but be cautious not to place them too close to the sides—they can stick and make serving difficult.

Bake for 25 minutes. The center should feel soft but almost set. Allow the cake to cool completely before removing the sides of the springform pan. This will help maintain its beautiful shape. Serve and enjoy the deliciousness!

Things Worth Knowing

Room Temperature Ingredients: Make sure your eggs and butter are at room temperature before starting. This ensures better incorporation and a smoother batter.
Chocolate Quality: Use high-quality chocolate for a more intense flavor. It really makes a difference in such a chocolate-forward dessert.

Whipping Egg Whites: Be careful not to overbeat your egg whites. They should be fluffy and glossy but not dry.
Cooling Time: Allow the cake to cool completely before slicing. This helps it set and improves texture.

Make It Your Own

Get creative with your Chocolate Caramel Cake! Here are some tips to help you customize this delightful dessert.

Storage: Store in an airtight container at room temperature for up to two days. This cake is best enjoyed fresh but can be kept a little longer.
Freezing: If you wish to freeze, wrap the cooled cake tightly in plastic wrap and then in foil. It should last for up to a month. Thaw in the refrigerator before serving.
Pairing: Serve with a scoop of vanilla or cinnamon ice cream for an extra creamy treat.

Serving Suggestions: This cake is delightful on its own but can be elevated with a drizzle of chocolate sauce or a sprinkle of sea salt.
Flavor Variations: Consider adding some espresso powder to the chocolate mixture for a mocha twist!

Serve This Chocolate Caramel Cake With

Whipped Cream: A generous dollop on each slice enhances the cake’s richness and adds a lightness.

Vanilla Ice Cream: The classic pairing that complements the chocolate and caramel perfectly.
Coffee: A cup of brewed coffee or espresso balances the sweetness and enhances the flavors.
Fruits: Fresh berries or a fruit compote can provide a tart contrast to the rich cake.

Special Occasions: This cake is perfect for birthdays, anniversaries, or holiday gatherings.
After Dinner Treat: Serve it as a dessert after a hearty dinner with friends or family.

FAQ

The Chocolate Caramel Cake is special because of its rich, indulgent flavors that combine melted chocolate and soft caramel. The cake’s moist texture, achieved through quality ingredients, creates a delightful experience in every bite. It’s also a versatile dessert that can be dressed up or enjoyed simply, making it suitable for any occasion.

Absolutely! While bittersweet or semisweet chocolate is recommended for the Chocolate Caramel Cake, feel free to experiment with dark chocolate for a more intense flavor or even milk chocolate for a sweeter profile. Just keep in mind that the type of chocolate will affect the overall sweetness and richness of the cake.

To store leftover Chocolate Caramel Cake, place it in an airtight container at room temperature for up to two days. If you’d like to keep it longer, consider wrapping it tightly in plastic wrap and then in foil for freezing. It can last up to a month in the freezer. Thaw in the refrigerator before serving for the best results!

Definitely! You can enhance your Chocolate Caramel Cake by adding a teaspoon of espresso powder to the batter for a mocha twist, or even incorporate some orange zest for a refreshing touch. The cake is quite versatile, allowing for variations that can elevate its flavors.

Conclusion

The Chocolate Caramel Cake is not just a dessert; it’s an experience that combines rich flavors and an unforgettable texture. I encourage you to try making this cake, as it’s sure to impress anyone who takes a bite. You’ll find that this recipe becomes a cherished addition to your dessert repertoire, perfect for sharing with loved ones or enjoying on a quiet evening at home.

Chocolate Caramel Cake

The ultimate comfort food, Chocolate Caramel Cake is rich, gooey, and indulgent. With layers of decadent chocolate and sweet caramel, this easy weeknight dessert is sure to satisfy your cravings. Make it tonight for an unforgettable treat!

Print Recipe Pin Recipe

Course Desserts

Cuisine American

Servings 10 servings

Calories 350 kcal

Equipment

Wooden Spoon
Mixing Bowl
Frying Pan
Chef's Knife
Saucepan
Whisk
Baking Sheet
Food Processor
Oven

Ingredients

7 ounces g Unsalted Butter cubed
8 ounces g Bittersweet or Semisweet Chocolate chopped
1/2 cup g Flour
3 tablespoons g Unsweetened Cocoa Powder natural or Dutch-process
3/4 teaspoon g Baking Powder preferably aluminum-free
2/3 cup g Sugar plus 1/3 cup (200g total)
4 large eggs Eggs separated
1/2 teaspoon g Vanilla Extract
1 teaspoon g Chocolate Extract (optional)
pinch g Salt
12 g Soft Caramels cut in half

Instructions

Preheat your oven to 350ºF (180ºC). Butter a 9-inch (23cm) springform pan thoroughly. Dust the inside with flour or cocoa powder, ensuring even coverage, and tap out any excess. If you don’t have a glass-bottom springform pan, line the bottom with parchment paper for easy release.
In a small bowl, whisk together flour, cocoa powder, and baking powder. This mix will help distribute the leavening agent evenly throughout your batter, ensuring a uniform rise.

Set a large bowl over a saucepan of barely simmering water, creating a double boiler. In this bowl, combine chocolate and butter. Stir continuously until they melt together into a smooth, glossy mixture. Be careful not to get any water in the chocolate, as it can seize.
Remove the bowl from heat and stir in 2/3 cup (130g) of sugar. Next, add the egg yolks, vanilla extract, and chocolate extract (if using). Mix these until well combined.
Gradually add the dry mixture to the chocolate batter. Stir gently until it’s free of lumps, but do not overmix!

In a separate bowl, use a stand mixer fitted with a whip attachment or a hand whisk to beat the egg whites on medium-high speed. Whip until they just begin to hold their shape, then add a pinch of salt.
Gradually add the remaining 1/3 cup (70g) of sugar while continuing to whip until you achieve stiff peaks. The egg whites should be glossy and form a peak that holds its shape.
Gently fold one-third of the whipped egg whites into the chocolate mixture. This will lighten the batter, making it easier to incorporate the rest of the egg whites without losing volume. Keep folding until no streaks of white are visible.

Pour the batter into the prepared pan, smoothing the top. Now, strew the pieces of caramels over the top, but be cautious not to place them too close to the sides—they can stick and make serving difficult.
Bake for 25 minutes. The center should feel soft but almost set. Allow the cake to cool completely before removing the sides of the springform pan. This will help maintain its beautiful shape. Serve and enjoy the deliciousness!

Notes

Storage: Store in an airtight container at room temperature for up to two days. This cake is best enjoyed fresh but can be kept a little longer.

Freezing: If you wish to freeze, wrap the cooled cake tightly in plastic wrap and then in foil. It should last for up to a month. Thaw in the refrigerator before serving.
Pairing: Serve with a scoop of vanilla or cinnamon ice cream for an extra creamy treat.
Serving Suggestions: This cake is delightful on its own but can be elevated with a drizzle of chocolate sauce or a sprinkle of sea salt.