Eggless Chocolate Caramel Cake Recipes

CHOCOLATE CARAMEL CAKE

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.

EGGLESS CHOCOLATE CARAMEL CAKE

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.

EGGLESS CHOCOLATE CAKE II

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.