No Fuss Chocolate And Caramel Cake Recipes

CHOCOLATE CARAMEL CAKE

Steps:

• In a large mixing bowl, add eggs, milk, oil, vanilla extract and mix until smooth. Keep aside.In another mixing bowl, whisk together sugar, flour, cocoa, baking powder, baking soda. Dump the dry mixture into the wet mixture, alternating with the hot water and mix until just combined.Pour batter in a greased/floured round cake pan (Dimensions: 9x3).Bake at 350 degrees for 40-45 minutes or until an inserted toothpick in the center comes out clean. Allow the cake to cool down completely.

CHOCOLATE CARAMEL CRISPY CAKES

Steps:

• Break the candy bars into bits and drop them into a saucepan. Add the butter and melt, over lowish heat, stirring frequently with a rubber spatula. When everything is melted (the nougat-like layer takes the longest to go), tip in the cereal and turn them, with your rubber spatula, in the chocolate mixture until they are all pretty well coated.
• Fill the mini muffin papers with the mixture and put in the refrigerator, on a small sheet pan or tray, for at least 1 hour.

WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
• Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
• Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
• In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
• Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.

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.

NO-FUSS CHOCOLATE AND CARAMEL CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cake; drizzle with caramel topping.
• Sprinkle with nuts.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 10-inch-diameter springform pan. Line bottom with waxed paper. Stir butter and chocolate in heavy large saucepan over low heat until melted. Mix sugar and cocoa in large bowl. Add eggs; whisk until well blended. Whisk in chocolate-butter mixture. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack. Run knife around pan sides to loosen cake. Release pan sides. (Can be made 1 day ahead. Cover and refrigerate.)
• For caramel sauce:
• Stir sugar, water, and lemon juice in heavy medium saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber color, about 7 minutes. Remove from heat. Add in cream (mixture will bubble vigorously). Return to low heat; stir until any bits of caramel dissolve. Add butter; whisk until smooth. (Can be made 1 day ahead. Cover and chill.)
• Cut cake into wedges. If desired, arrange wedges on baking sheet and rewarm in 350°F oven 10 minutes. Rewarm caramel sauce over medium-low heat, stirring often. Place 1 cake wedge on each plate. Drizzle with warm caramel sauce. Serve with ice cream.

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350.
• Butter 10-inch springform pan.
• Line bottom with wax paper.
• Stir butter and chocolate in heavy large saucepan over low heat until melted.
• Mix sugar and cocoa in large bowl.
• Add eggs, whisk until well blended.
• Whisk in chocolate-butter mixture.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out clean, about 45 minutes.
• Cool cake completely in pan on rack.
• Release cake from pan.
• For Caramel Sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
• Increase heat.
• Boil without stirring until syrup is deep amber color, about 7 minutes.
• Remove from heat.
• Add cream.
• Return to low heat.
• Stir until smooth.
• Add butter, whisk until smooth.
• Cut cake into wedges.
• If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
• Rewarm caramel sauce over medium-low heat, stirring often.
• Place warm cake on plate and drizzle with caramel.
• Serve with vanilla ice cream.

EGG-FREE CHOCOLATE CARAMEL CAKE

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.