Chocolate Cake With Caramel Frosting Recipe 415

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CHOCOLATE CAKE WITH CARAMEL FROSTING RECIPE - (4.1/5)



Chocolate Cake with Caramel Frosting Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 24

FOR THE CAKE:
(makes 28 cupcakes, and reduce baking time to approximately 20 minutes)
1 3/4 cup all-purpose flour
2 cups sugar
3/4 cups unsweetened cocoa
2 teaspoons baking soda
1 teaspoons baking powder
1 teaspoons salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient)
1 cup buttermilk (or 1 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup)
1/2 cup canola (or vegetable) oil
1 teaspoon vanilla extract
CARAMEL SYRUP:
1 cup sugar
1/4 cup water
1/2 cup water
CARAMEL FROSTING:
12 tablespoons (that's 1-1/2 sticks) unsalted butter
6 cups powdered sugar*
4 to 6 tablespoons heavy cream (I used 4 tablespoons)**
2 teaspoons vanilla extract
2 to 4 tablespoons caramel syrup (I used 2 tablespoons; recipe below)
Pinch kosher salt (important... salted caramels are the food rage, these days)

Steps:

  • Preheat oven to 350°F. Line muffin tins with cupcake liners (or use a 9X13 prepared baking pan or cake pans. Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Scoop about 1/4 cup batter into each cupcake liner, or into a baking sheet, or cake pans. Bake for 20 about minutes (for cupcakes) or 28 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean. NOTE: I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Cool completely and frost. TO MAKE THE CARAMEL FROSTING: In a small saucepan, cook butter until browned. Pour through a fine mesh sieve into a heatproof bowl; set aside to cool. Pour cool browned butter into the bowl of a stand mixer. Add powdered sugar. Add cream, vanilla, caramel syrup, and salt and beat until powdered sugar is completely incorporated. *The original recipe listed 1 pound of powdered sugar. I like my icing a little thicker, but adjust to your preferences **I would say that the heavy cream is optional...maybe add more caramel syrup, to suit your taste Be sure to have all of your ingredients pre-measured and close at hand. In a large, deep skillet, over high heat, mix together sugar and 1/4 cup water. Cook until mixture turns a dark amber color. Reduce heat to medium. To avoid dangerously hot splatter, protect arms with long sleeves & hand with oven mitt, & cautiously, and very slowly, add 1/2 cup water. Stir until mixture has reduced slightly. Remove from heat and cool completely.

BEST CHOCOLATE CAKE WITH CARAMEL ICING



Best Chocolate Cake With Caramel Icing image

from mrs aage peterson very old recipe from darlene kossman she says its very good i made the cake ,it was the icing looks complicated and i wrote recipe the way it was written im still working on it

Provided by Dienia B.

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 18

1/2 cup sugar
1/2 cup cocoa
1/2 cup boiling water
1/2 cup shortening
1 1/2 cups sugar
1 cup buttermilk
1 1/2 teaspoons baking soda
2 1/2 cups flour
1/2 teaspoon salt
2 eggs
1 cup brown sugar
1 cup white sugar
1 tablespoon flour
1/4 teaspoon salt
1/2 cup boiling water
1/2 cup cream
1 teaspoon vanilla
2 tablespoons butter

Steps:

  • mix 1/2 cup sugar cocoa and shortening and water.
  • put in microwave melt shorteniing.
  • cool and add the rest of the sugar.
  • sift dry ingredients.
  • add alternately with buttermilk that has vanilla and eggs beaten inches.
  • bake in moderate oven 350 for 40 minutes or until done.
  • for icing.
  • cook the sugars flour salt and boiling water 5 minutes pour cream in and cook until soft ball stage.
  • remove and add butter and vanilla let cool and beat until ready to pour on cakle.

Nutrition Facts : Calories 607.7, Fat 16.8, SaturatedFat 6, Cholesterol 57.3, Sodium 433.8, Carbohydrate 110, Fiber 1.7, Sugar 82.5, Protein 6.5

SALTED CARAMEL MILK CHOCOLATE CAKE



Salted Caramel Milk Chocolate Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h15m

Yield 2 (9-inch) cake layers

Number Of Ingredients 19

18 ounces milk chocolate, finely chopped
10 ounces semisweet or bittersweet chocolate, finely chopped
1 1/2 cups sugar
2 1/4 cups heavy cream
1/2 tablespoon fine sea salt
1 1/2 sticks room temperature unsalted butter, cut into cubes
1 Chocolate Cake recipe, recipe follows
Sea salt flakes (recommended: Maldon)
2 sticks unsalted butter, softened, plus more for greasing pan
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon sea salt
1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
4 eggs, at room temperature for 30 minutes
1/3 cup semisweet chocolate, melted and cooled
2 teaspoons pure vanilla extract
1 1/2 cups well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)

Steps:

  • Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
  • Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
  • Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
  • Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
  • Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
  • Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.

CHOCOLATE CARAMEL CAKE



Chocolate Caramel Cake image

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch round cake pans with parchment paper. Grease and flour the parchment paper.
  • Combine flour, cocoa powder, salt, baking soda, baking powder, and cinnamon in a bowl.
  • Beat sugar and shortening together in a large bowl with an electric mixer. Mix in eggs and vanilla extract until smooth. Mix in buttermilk and water. Add flour mixture slowly, beating on low speed until batter is smooth and creamy, about 3 minutes. Pour batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Place pans on a wire rack to cool, about 10 minutes. Invert cakes carefully onto serving plates.
  • Combine caramels, milk, and butter in a saucepan over low heat; cook, stirring frequently, until caramels are melted, 5 to 10 minutes. Remove from heat and cool for 3 minutes.
  • Sprinkle 1/2 of the pecan pieces and chocolate chips over 1 cake layer, leaving a 1/4-inch border. Pour 1/4 of the caramel on top. Place second cake layer on top. Sprinkle remaining pecans and chocolate chips over the cake. Pour remaining caramel on top, allowing some to drizzle down the sides.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

CARAMEL TOPPED CHOCOLATE CAKE



Caramel Topped Chocolate Cake image

Make and share this Caramel Topped Chocolate Cake recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1/4 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
8 (21 g) butterfinger candy bars, Fun Size, crushed and divided
1 (12 1/4 ounce) jar caramel ice cream topping
whipped topping

Steps:

  • Preheat oven to 350*.
  • Grease 13x9x2-inch baking pan; set aside.
  • Stir together flour, cocoa, baking powder, baking soda, and salt; set aside.
  • In large bowl combine eggs, sugar, oil, and vanilla; stir in reserved flour mixture.
  • Gradually stir in 2 cups water; stir in half of candy.
  • Pour into prepared pan.
  • Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
  • Remove from oven; place on wire rack.
  • Using meat fork, poke holes in warm cake.
  • In small saucepan heat caramel topping over low heat until warm; drizzle over warm cake.
  • Cool completely.
  • Cut into squares.
  • Top with whipped topping and remaining candy.

Nutrition Facts : Calories 549.3, Fat 22.1, SaturatedFat 4.1, Cholesterol 35.6, Sodium 508, Carbohydrate 84.8, Fiber 1.6, Sugar 40.9, Protein 5.3

CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING



Chocolate Cake with Caramel-Milk Chocolate Frosting image

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips
Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
  • Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.
  • For frosting:
  • Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.
  • Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
  • Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)

CHOCOLATE LIZZIE CAKE WITH CARAMEL FILLING



Chocolate Lizzie Cake with Caramel Filling image

Named for my great aunt Lizzie Trollinger, this rich, old-fashioned chocolate cake has made a regular appearance at special family gatherings for over 75 years. Garnish the top layer with chocolate curls or a very light dusting of cocoa.

Provided by NCwriter

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h15m

Yield 16

Number Of Ingredients 17

2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup butter
2 cups white sugar
4 eggs
1 cup buttermilk
4 ½ (1 ounce) squares unsweetened chocolate
½ cup boiling water
2 teaspoons vanilla extract
¼ teaspoon lemon juice
1 ⅛ cups butter
3 cups confectioners' sugar
1 teaspoon vanilla extract
¼ teaspoon lemon juice
2 cups superfine sugar
1 cup milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.
  • Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.
  • Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans.
  • Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  • Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Nutrition Facts : Calories 641.7 calories, Carbohydrate 91.3 g, Cholesterol 113.2 mg, Fat 30.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 18.7 g, Sodium 331.3 mg, Sugar 73.8 g

CHOCOLATE CARAMEL CAKE WITH BUTTERSCOTCH FROSTING



Chocolate Caramel Cake with Butterscotch Frosting image

Chocolate cake from a boxed mix gets a special treatment when spread with an easy butterscotch frosting and draped with a caramel-nut topping. "I love to make this cake for guests or to take to potlucks," writes Gloria Guadron of Washington, Indiana. "It's easy yet looks like it took all day."

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 10-12 servings.

Number Of Ingredients 8

1 package German chocolate cake mix (regular size)
3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/2 cup finely chopped pecans
1 package (3.4 ounces) instant butterscotch pudding mix
1 cup cold 2% milk
2-1/2 cups whipped topping

Steps:

  • Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally., In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes., Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. , If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE CAKE WITH CHOCOLATE FROSTING



Chocolate Cake with Chocolate Frosting image

I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) -Megan Moelbert, Springville, NY

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 15

2 cups sugar
2 cups water
2/3 cup canola oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
3 cups all-purpose flour
1/3 cup plus 1 tablespoon baking cocoa, sifted
2 teaspoons baking soda
1 teaspoon salt
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
1 teaspoon vanilla extract
3 to 5 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., In a large bowl, beat sugar, water, oil, vinegar and vanilla until well blended. In another large bowl, whisk flour, sifted cocoa, baking soda and salt; gradually add to sugar mixture, beating until smooth., Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture alternately with enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 491 calories, Fat 22g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 399mg sodium, Carbohydrate 74g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING



One-Bowl Milk Chocolate Cake with Chocolate-Caramel Frosting image

Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.

Provided by Rhoda Boone

Categories     #CAKEWEEK     Cake     Chocolate     Father's Day     Potluck     Butterscotch/Caramel     Bake     Dessert     Birthday     Wedding     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 15

Number Of Ingredients 18

For the cake:
1 cup (2 sticks) unsalted butter, plus more for pan
1/2 cup plus 2 tablespoons unsweetened cocoa powder, divided
6 ounces high-quality milk chocolate, chopped
3 large eggs
2 teaspoons vanilla extract
1 3/4 cups sugar
1 1/4 cups buttermilk
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
For the frosting:
9 ounces high-quality milk chocolate, divided
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream
1/2 cup store-bought dulce de leche or caramel sauce

Steps:

  • Bake the cake:
  • Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
  • Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
  • Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
  • Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
  • Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
  • Make the frosting:
  • Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
  • Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
  • Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
  • Do Ahead
  • Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.

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From atmykitchen.net


CHOCOLATE CARAMEL CAKE - LOVE FROM THE OVEN
2017-03-01 Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes. While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined. Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup ...
From lovefromtheoven.com


BEST CHOCOLATE CAKE RECIPE | COOKING CLASSY
2019-10-26 Wrap cake pans with baking strips for the most level cake. Mix dry ingredients, then mix in boiling water: In a large, heat proof mixing bowl, whisk together granulated sugar brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well.
From cookingclassy.com


SALTED CARAMEL CHOCOLATE CAKE - BAKER BY NATURE
2019-04-03 Flaky sea salt. Instructions. For the chocolate cake: Preheat oven to 350° (F). Cut out three 9-inch round segments of parchment paper to line your cake pans with. Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again.
From bakerbynature.com


CHOCOLATE CAKE - CAFE DELITES
2020-04-11 Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla.
From cafedelites.com


CARAMEL CAKE WITH CARAMEL FROSTING {A SCRATCH RECIPE}
For the Caramel Cake Layers. In a separate bowl combine the cake flour, baking powder and salt. Whisk at least 30 seconds to blend. Set aside. In another bowl combine the sour cream, vanilla, oil, and milk. Stir and set aside. In the bowl of your mixer add the butter that is still very cool and cut into 1/2 inch slices.
From mycakeschool.com


CHOCOLATE CAKE WITH CARAMEL BUTTERCREAM - RICARDO
Chocolate Cake. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans with removable bottoms and line the bottoms with parchment paper. In a bowl, combine the flour, cocoa powder, baking soda and baking powder. In another bowl, whisk together the eggs, sugar, oil and vanilla for 2 ...
From ricardocuisine.com


CHOCOLATE SHEET CAKE WITH CARAMEL ICING RECIPE
Preheat oven to 325°F. Generously grease a 13x9 baking pan with butter and set aside. Whisk together eggs, sugar, and vanilla in a large bowl. In a separate microwave safe bowl, heat chocolate and butter at half power until melted, about 3 minutes. Stir until smooth and whisk into bowl with creamed egg mixture.
From makebetterfood.com


CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING RECIPE
2008-04-06 Step 1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients ...
From bonappetit.com


CHOCOLATE CAKE RECIPE WITH CARAMEL FROSTING
Sweet And Sour Cabbage Soup Recipe Jewish Recipe For Beef Borscht Soup Dinner Menu
From recipeshappy.com


CHOCOLATE CARAMEL CAKE - CAKEWHIZ
2019-04-02 Salted caramel cake recipe– Add some sea salt, when you are making the icing and use that. Caramel poke cake– Bake the chocolate cake, as per the recipe below, in a rectangle cake pan (Dimensions: 13×9). Allow it to completely cool down. Poke holes with a bubble tea straw. Pour caramel sauce all over the cake. Spread Chocolate Buttercream ...
From cakewhiz.com


DARK CHOCOLATE SALTED CARAMEL CAKE - CAKE BY COURTNEY
2020-11-03 With the mixer on low speed, slowly add the wet ingredients to the dry, scraping the bottom of the bowl with a rubber spatula. Evenly distribute the batter into the prepared pans and bake for 16-18 minutes. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
From cakebycourtney.com


10 BEST CHOCOLATE CARAMEL FROSTING RECIPES | YUMMLY
Crinkly Caramel Stuffed Brownie Cookies Half Baked Harvest. granulated sugar, salted butter, semi sweet chocolate chips, chocolate covered caramels and 9 more. Chocolate Caramel Molten Lava Cake Inspired by The Croods Oh My! Sugar High. egg yolks, frozen whipped topping, toffee bits, vanilla, semi sweet chocolate and 6 more.
From yummly.com


HOMEMADE CHOCOLATE CAKE WITH CHOCOLATE FROSTING - CREATIONS …
Homemade Chocolate Cake – a two layer moist chocolate cake made from scratch, slathered with homemade chocolate frosting. A perfect cake recipe for any occasion! Baking is one of my favorite things to do, so you will find a great variety of made from scratch cake recipes on …
From creationsbykara.com


CHOCOLATE CAKE WITH CARAMEL FROSTING - RACHEL HOLLIS
2013-10-01 Instructions. 1. Preheat oven to 350 degrees F. Butter and lightly flour 4 (or 2) 8-inch cake rounds. Line with parchment paper and set aside. 2. In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth.
From msrachelhollis.com


SALTED CARAMEL CHOCOLATE CAKE RECIPE - CONFESSIONS OF A BAKING …
2018-06-18 Chocolate Cake. Preheat oven to 350F/180C and grease two 9 inch round pans. Set aside. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside. In the bowl of an electric mixer combine eggs, vanilla, oil, and milk mix until fully combined.
From confessionsofabakingqueen.com


SALTED CARAMEL CHOCOLATE CAKE RECIPE WITH CHOCOLATE FROSTING
2017-07-01 Using a spoon or spatula, mix in 175 grams of the chocolate and 100 grams of the chopped nuts. In a separate bowl, sieve in the flour, baking powder and salt. Mix with a spoon until combined. Add this dry mixture into the batter mixture. Use a spoon or spatula to gently combine the ingredients.
From melaniemay.com


MEXICAN CHOCOLATE CAKE WITH CARAMEL CREAM FROSTING RECIPE
2010-01-06 Heat oven to 350°F. Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray, then line bottoms of pans with cooking parchment paper or waxed paper. 2. In medium bowl, beat coffee, cocoa and cinnamon with wire whisk until smooth; set aside to cool slightly. In another medium bowl, mix flour, baking powder, salt and baking soda ...
From pillsbury.com


SALTED CARAMEL CHOCOLATE CAKE - ZONA COOKS
2022-04-01 For the chocolate cake: Preheat the oven to 350° F (180 C). Cut out a 9-inch round segment of parchment paper to line a 9-inch round cake pan. Spray the sides and bottom of the pan with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pan and spray again. In the bowl of a stand mixer fitted with the paddle ...
From zonacooks.com


CHOCOLATE CAKE WITH CARAMEL SAUCE - BUTTER WITH A SIDE OF BREAD
2013-01-26 Set aside. Then, melt butter/oil and sugar in a small saucepan over medium-low heat. You can also melt the butter and sugar in the microwave if you want to save time. Once melted, remove from heat, and transfer to a bowl of a mixer stand. Beat at medium-low speed until cooled, this could take up to 15 minutes.
From butterwithasideofbread.com


AMAZING SALTED CARAMEL CELEBRATION CAKE | LOVEFOODIES
Preheat oven to 160 C, 325 F. Grease and line flour two 8 inches or 20 cm loose-bottomed round cake tins. Sift flour, salt, and baking powder. Lightly beat eggs and add vanilla in a bowl. In a mixing bowl, cream butter and sugar till light and fluffy. Add the dulce de leche and combine.
From lovefoodies.com


CHOCOLATE CAKE WITH SALTED CARAMEL FILLING - COOKING ALA MEL
2018-09-17 Preheat the oven to 350ºF. Line the bottom of 3 8-inch round cake pans with parchment paper, and butter the paper and sides of the pan. Set aside. In the bowl of a stand mixer with the whisk attachment, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, coffee, and vanilla extract ...
From cookingalamel.com


BEST-EVER CHOCOLATE CAKE RECIPE - BROWN EYED BAKER
2021-05-05 Step #1: Make the Cake Batter. Prepare for baking: Preheat the oven to 350°F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment paper. Flour the insides of the pans, tapping out excess; set aside.
From browneyedbaker.com


CHOCOLATE FUDGE LAYER CAKE WITH CARAMEL BUTTERCREAM
Instructions Checklist. Step 1. Prepare the Fudge Cake: Coat 2 (9-inch) square cake pans with cooking spray; lightly dust with flour. Preheat oven to 350°F. Place chocolate chips in a microwavable bowl; microwave on MEDIUM (50% power) until melted, about 2 minutes, stopping to stir every 30 seconds.
From southernliving.com


CARAMEL CAKE RECIPE W/ CARAMEL FROSTING- THE FOOD CHARLATAN
2022-02-04 Make the caramel icing: In a clean saucepan, melt 3/4 cup butter, 3 and 1/2 cups brown sugar, 1/2 cup + 1/3 cup evaporated milk (or heavy cream), and 1/4 teaspoon salt. Bring it to a boil over medium heat. Once it is at a rolling boil, set a …
From thefoodcharlatan.com


CHOCOLATE CAKE WITH CARAMEL FROSTING AND GUMDROP ROSES …
JCB2532 -- That slice is from the cake ABOVE the caramel frosting cake. Note the pistachios around the bottom edge. The caramel frosting cake is indeed uncut and, presumably, chocolate. Note the pistachios around the bottom edge.
From realsimple.com


THE BEST CHOCOLATE CAKE RECIPE {EVER} - ADD A PINCH
Prep. Preheat the oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Whisk dry ingredients. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer.
From addapinch.com


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