Chocolate Cake With Caramel Topping Recipe

Name: Chocolate Cake With Caramel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup heavy cream; 2 oz dark chocolate, coarsely chopped; 1 1/3 cup butter, softened; 1 cup sugar; None Pinch salt; 4 None eggs; 3 cups all-purpose flour; 1/2 cup cornstarch; 3 level tsp baking powder; 1/4 cup cocoa powder; 8.75 oz soft caramel, coarsely chopped

Servings: persons

1
Preheat the oven to 325u00b0F. Heat 1/2 cup of cream in a saucepan and stir in the chocolate until melted.
2
Beat together the butter, sugar and a pinch of salt until the mixture becomes light and fluffy. Stir in the eggs one at a time. Mix together the flour, cornstarch, baking powder and cocoa. Fold dry ingredients into the butter mixture, then add the melted chocolate. Stir in the 3.5 oz of chopped caramels and pour the mixture into a greased and floured 10 inch ring cake pan. Smooth the batter and bake for 45 mins, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool and then remove from the pan.
3
Heat the remaining 1/2 cup of cream and stir in the remaining caramels until melted. Simmer the caramel cream for about 5 mins over medium heat, stirring often. Leave to cool for about 5 mins, then pour it over the cake. Allow to set before serving.

1633

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup heavy cream, 2 oz dark chocolate, coarsely chopped, 1 1/3 cup butter, softened, 1 cup sugar, and more.

Yes, Chocolate Cake With Caramel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Caramel Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions