EGGLESS CHOCOLATE CARAMEL CAKE
The ULTIMATE Chocolate Caramel Cake recipe - Layers of moist eggless chocolate cake with salted caramel stabilized whipped cream frosting and homemade caramel sauce topping served with popcorn; this cake made from scratch is better than anything that you could ever imagine.
Provided by Sushma Iyer
Categories Dessert
Time 1h5m
Number Of Ingredients 20
Steps:
- Add vinegar to your warm milk. Stir and Let it sit for 5 mins (and that's how simple it is to make your own buttermilk at home). Meanwhile, start sifting your dry ingredient.
- Sift all the dry ingredients (APF, Cocoa powder, BS and salt) into a bowl. Add in the sugar.
- Add all the wet ingredients one by one. Mix everything together to make a cake batter.
- Pour it into two separate 6-inch cake pans and bake in a preheated oven of 180°C for 35-40 mins.
- Take sugar and water into a deep saucepan and put it on a med-low flame.
- The sugar will melt and combine and the syrup would come to a rolling boil. The boil would subside and you would start seeing it turn into a pale yellow colour. In a matter of a few seconds, the colour would start darkening and when you see it turn to amber golden colour. Take it off the flame.
- Immediately pour the cream and stir together. The sauce would bubble up a lot but will eventually subside.
- Put it back into the flame and stir for just a minute. The sauce would darken and also start to thicken. Take it off the flame. Add salt and vanilla essence if using at this stage. Mix and transfer to a separate bowl and allow it to cool completely.
- Dissolve the sugar in the water. Set aside to cool completely.
- Whip the softened cream cheese until smooth.
- Whipping continuously pour in the whipping cream little by little until combined.
- Add in 60gms of prepared caramel sauce and icing sugar and whip the cream until stiff peaks stage.
- Once the cake layers are baked and cooled, trim the top off to get an even layer.
- Apply sugar syrup generously.
- Add the caramel whipped cream frosting on top. Spread it into an even layer.
- Next, top it with some caramel sauce and place the second cake layer. Repeat the cake layers.
- Crumb coat the cake with the same frosting and let it sit in the refrigerator for 30 mins. After 30 mins using the same frosting cover the entire cake to get a smooth even finish. It is not essential to frost the top layer as we would be flipping it eventually.
- After the final frosting let the cake chill for another 15 mins.
- Finally, start pouring the prepared caramel sauce along the edges of the cake (refer video for easy understanding). You do not have to pour the sauce on top of the cake. Again chill it for 15 mins or until the caramel sauce is completely set.
- Once the sauce is set, place a cake board on top of your cake and just flip it upside down and slowly and gently remove the cake board layer from the top.
- Finally, add some frosting to the new top layer and using an offset spatula make a pattern on top as you won't be able to smooth out the top (refer video)
- Decorate the cake as you like.
CHOCOLATE CARAMEL CAKE
This chocolate caramel cake is a moist and fluffy chocolate cake layered with a delicious and simple caramel sauce! Made with no butter, no milk, and no eggs, this vegan and gluten free cake uses just one bowl!
Provided by Arman
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/350F. Line an 8-inch cake pan with cooking spray and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add your wet ingredients and mix until a thick cake batter remains.
- Transfer your cake batter into the greased pan. Bake for 25-30 minutes, or until a skewer comes out clean. Allow the cake to cool in the pan completely.
- Once the cake is cool, frost with the caramel. For a salted caramel, add a sprinkle of salt all over it. If you make a layer cake, feel free to add chocolate frosting on top.
Nutrition Facts : ServingSize 1 Slice, Calories 189 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, Sodium 204 mg, Fiber 2 g
EGG-FREE CHOCOLATE CARAMEL CAKE
Chocolaty cake only gets better when topped with caramel frosting. Kids and adults alike will devour this and never miss the eggs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
EGGLESS CARAMEL CAKE RECIPE | EGG FREE CARAMEL CAKE
Eggless Caramel cake recipe is an easy recipe of cake using caramel sauce.
Provided by blessmyfoodbypayal
Categories Cake
Time 50m
Number Of Ingredients 10
Steps:
- Take a bowl, add curd, sugar, oil and milk. Make sure curd and milk should be at room temperature.
- Whisk it to mix everything well. Not necessary that sugar should be dissolved.
- Now add caramel sauce and whisk very well so that it emerges finely.
- Place a sieve on the bowl and sift all purpose flour, baking powder, baking soda & salt in it.
- Add butterscotch essence. In case of non availability, you can add vanilla essence.
- Mix it. Make sure it should be lump free. And also don't overdo.
- Transfer the batter to the greased oil tin and tap it so that air releases, if any.
- Bake in a preheated oven @180°C for 40 - 45 minutes.Then check it by inserting tooth pick , if it comes out clean your cake is properly baked.
- Take it out of oven and let it cool on cooling rack.
- Invert and enjoy by cutting into slices.
EGGLESS CHOCOLATE CAKE
Deliciously sticky egg-free Chocolate Cake
Provided by juliehore155
Time 1h20m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat oven to 160C/ fan 140C/ gas 3 and grease a 20cm round cake tin
- Tip the butter, syrup and vanilla into a heatproof jug, add 300 ml boiling water and briefly whisk with a fork to combine
- Sift the flour, sugar, cocoa and bicarbonate of soda into a large bowl, then in tip in the butter mixture. Stir until you have a smooth batter, then scrape into prepared tin. bake for 50 - 55 mins until the cake is well risen and springy to touch. Cool in tin for around 15 mins before turning out to cool on a wire rack.
- To make glaze, put chocolate and syrup into a small glass bowl with 3 tbsp of water, and microwave for 30secs on high until melted and smooth. leave to cool, then pour over the cake before serving
EGGLESS CHOCOLATE CAKE II
You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe.
Provided by GINGER P
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 276 calories, Carbohydrate 45 g, Fat 9.9 g, Fiber 1.8 g, Protein 3.1 g, SaturatedFat 1.5 g, Sodium 208 mg, Sugar 25.3 g
GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE
You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.
Provided by Tina Demasi-Lemons
Categories Desserts Cakes Sheet Cake Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, combine all the dry ingredients together.
- Combine all the wet ingredients together in another bowl.
- Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
- Pour batter into a greased 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 39.3 g, Fat 8.6 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 195.6 mg, Sugar 22.4 g
EGGLESS CHOCOLATE CAKE
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.
Nutrition Facts : Calories 295 calories, Fat 8g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 355mg sodium, Carbohydrate 55g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
EGG-FREE MILK-FREE CHOCOLATE CAKE
Make and share this Egg-free Milk-free Chocolate Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
- Set aside.
- In a large mixing bowl, combine all dry ingredients and mix thoroughly.
- Add all liquid ingredients and combine with whisk just until blended.
- Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
- Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
- Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
Nutrition Facts : Calories 324.7, Fat 12.6, SaturatedFat 0.9, Sodium 466.2, Carbohydrate 51, Fiber 1.1, Sugar 33.4, Protein 2.6
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