Decadent Chocolate Caramel Cake Recipes

CHOCOLATE CARAMEL CAKE

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.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 300 degrees F.
• Cream and butter and sugar n a large mixing bowl, using a hand-held electric mixer.
• Add eggs, 1 at a time, beating after each addition.
• In a separate bowl stir together baking soda and buttermilk. Add flour to the butter mixture alternately with buttermilk, beginning and ending with flour. Stir in the mini morsels and melted baking chocolate, then add chocolate syrup and vanilla extract.
• Spoon batter into a heavily greased and floured 10-inch tube pan. Bake for 1 1/2 hours until cake springs back when touched. Remove from the oven and invert immediately onto a serving plate. Cool completely.
• For the topping:
• In a microwave bowl melt white chocolate with 2 tablespoons shortening in the microwave. Drizzle over cake.
• In another bowl melt 1/2 cup mini chocolate morsels with remaining 2 tablespoons shortening in microwave. Drizzle over cake.
• This cake can be baked in 12 mini Bundt pans. Allow 1 mini cake per serving. Freeze remaining cakes for a quick dessert for your next dinner party.
• Per serving: Calories 665; Total Fat 34g; (Sat Fat 20 g, Mono Fat 6 g, Poly Fat 1 g); Protein 9 g; Carb 82 g; Fiber 1 g; Cholesterol 120 mg; Sodium 133 mg

DECADENT CHOCOLATE CARAMEL CAKE

Steps:

• For the caramel sauce put the sugar in a deep frying pan with no fat on medium heat and stir. First the sugar will form lumps, then it will slowly change color and become liquid. It should get the color of amber. Then add the butter all at once and stir until the butter is melted. Add the heavy cream all at once, be careful, as the caramel will get bubbly due to temperature differences. Stir for another minute. Add salt and fill in a sterilized jar with a lid. Set aside. It should be at least room temperature before using in the frosting.
• For the cake layers melt the chocolate wit the butter on low heat. Preheat the oven to 180 degrees Celsius and line two 18/20cm (6inch) springforms with parchment paper. Divide the egg yolks and egg whites into two different mixing bowls. Add 100 grams of sugar to the egg yolks, and 60 grams to the egg whites. Measure the flour and cornstarch into a small bowl and set aside.
• First beat the egg whites until soft peaks form, it still should look matte. Without cleaning your mixer, beat the egg yolks until lighter in color and thicker in consistency. Beat in chocolate mix briefly. Then sieve flour and cornstarch on top and add about 1/3 of the egg whites. Carefully fold under, try not to lose air. Fold in another third of the egg whites and the last third. Immediately transfer to the springforms, divide evenly. Bake for about 35min. Let cool completely, release from cake pans and cut each so that you have four cake layers.
• For the caramel filling beat the heavy cream into whipping cream, then add all remaining ingredients briefly. Set aside about three good tablespoons in a piping bag with the M tip.
• Spread about 3 1/2 tablespoons of the cream on the bottom layer. Repeat with the remaining cake layers. Use the remaining frosting to frost the sides and the top. Chill cake for about 30 minutes. If the caramel sauce is already hard, gently reheat it a bit. Then spread caramel on the top. Pipe on roses and create a dripping effect with the caramel. If chilled, the cake will keep fresh for about three days.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 10-inch round cake pan. For the cake: Melt the chocolate and butter in a double boiler (or in a bowl or smaller saucepan placed over a saucepan of boiling water). Set aside to cool. Beat the egg yolks until light and fluffy. Slowly add the sugar and continue beating until mixture is pale yellow. Fold in the melted chocolate. Sift the flour over the chocolate mixture until it just disappears. In a separate bowl, whisk the egg whites until soft peaks form. Fold egg whites into the chocolate mixture in 2 parts. Pour the batter into the prepared pan and tap on the counter to remove air bubbles. Bake for 20 to 25 minutes, until a toothpick comes out clean (see Cook's Note). For the ganache: Place the chopped chocolate in a mixing bowl. Place the cream in a saucepan and bring to a boil. Add the hot cream to the chocolate and stir until all lumps are gone. Let the ganache stand until it reaches room temperature, then pour it over the cooled cake and spread with a spatula.

DECADENT CARAMEL CHOCOLATE CHEESECAKE

Steps:

• Preheat the oven to 300°F.
• Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
• Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
• Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
• Mix the melted chocolate into the cream cheese mixture until evenly blended.
• Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
• Pour mixture over the oreo crumbs in the pan and smooth the top.
• Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
• Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
• Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
• Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
• Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
• When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
• Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.

CHOCOLATE DECADENCE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
• Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
• In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
• Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
• Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
• Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

CRUNCHY CHOCOLATE CARAMEL LAYER CAKE

Steps:

• Preheat oven to 180°C (350°F). Line 2 large baking trays with non-stick baking paper. Place the flour, cocoa and sugar in a food processor and pulse to combine. Add the butter, water, egg and extra yolks and process until a smooth dough forms. Turn out the dough and bring it together on a lightly floured surface. Divide into 8 equal pieces. Roll each piece into a very thin rectangle and trim to 10cm x 35cm. Prick each layer all over with a fork and place on the trays. Bake for 8-10 minutes or until just crisp. Transfer to wire racks and allow to cool at room temperature until crisp.
• To make the chocolate caramel filling, place the sugar and water in a medium saucepan (see note) over medium heat and stir to dissolve the sugar. Bring to the boil and cook for 8-10 minutes or until deep golden in colour. Remove from the heat and, working quickly, add the cream in a thin steady stream. Add the butter, return to the heat and cook, stirring, until well combined. Place the chocolate in a heatproof bowl, pour the caramel mixture over and stir until melted and smooth. Refrigerate until just cold, whisking occasionally. Once cooled, whisk for 1-2 minutes or until creamy and smooth.
• To assemble, place 1 of the pastry layers on a cake stand or plate. Spread evenly with 1/3 cup (80ml) of the chocolate caramel filling. Repeat with the remaining pastry and filling, finishing with a pastry layer. Refrigerate the cake for 1-2 hours or until set. Slice to serve.

DECADENT CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease a 10" tube pan.
• Pour boiling water over chocolate and butter; let stand until melted.
• Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well.
• Mix soda and sour cream and whisk into chocolate mixture.
• Mix flour and baking powder well, and add to batter, mixing thoroughly.
• Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold together.
• Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 minute or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting.
• To Make the Frosting:.
• Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm.