Chocolate And Caramel Cake Recipes

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CHOCOLATE CARAMEL CRISPY CAKES

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h25m

Yield approximately 40

Number Of Ingredients 4



Chocolate Caramel Crispy Cakes image

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.

4 (2-ounce) chocolate candy bars (recommended: Mars Bars or Milky Way)
1/2 stick unsalted butter
2 1/2 cups crunchy sweetened corn cereal (recommended: Cornflakes)
Special equipment: approximately 40 mini muffin papers

CHOCOLATE CARAMEL CAKE

This rich cake makes an impressive centrepiece for any summer tea party

Provided by Emma Lewis

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 10



Chocolate caramel cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment. Beat together the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix well to combine, then stir in half the soured cream. Alternating between adding the flour and soured cream, mix everything until just combined. Spoon into the prepared tins, then smooth over the surface with a spoon.
  • Bake for 30 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean. Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.
  • When you're ready to serve, whip the double cream with 2 tbsp Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream, then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with the chocolate. Chill until ready to serve.

Nutrition Facts : Calories 597 calories, Fat 43 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.74 milligram of sodium

300g butter , plus extra for greasing
300g light muscovado sugar
3 large eggs
1½ tsp baking powder
85g cocoa powder
225g plain flour
225ml soured cream
300ml pot double cream
5 tbsp dulce de leche or caramel sauce
25g caramel flavoured chocolate , finely chopped (we used Lindt)

CHOCOLATE & CARAMEL OMBRE CAKE

For the ultimate indulgence look no further than Sarah Cook's four-layered chocolate-caramel extravaganza

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h55m

Yield Cuts into 12 slices

Number Of Ingredients 23



Chocolate & caramel ombre cake image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Grease and line bases of 2 x 20cm sandwich tins with baking parchment. For the Vanilla & chocolate sponges, mix all the ingredients, apart from the cocoa, together with an electric whisk. Scrape half the mix into a second bowl and whizz in the cocoa. Scrape into the tins and bake for 20-25 mins until a skewer poked in comes out clean.
  • Repeat step 1 for the Caramel & caramel-choc sponges, again leaving cocoa out of the first mixing, then splitting the mix in half and whizzing the cocoa into one batch. Cook as above.
  • While sponges are cooling, melt the dark and milk chocolate together in a bowl over a pan of barely simmering water. Remove from the heat, stir in the cream and cool or chill until spreadable.
  • When the sponges are cool, spread a third of the caramel over the Vanilla sponge and top with the Caramel sponge. Spread over another third of the caramel and top with the Caramel-choc sponge, then the final third of caramel and top with the Chocolate sponge (don't panic if you mix up the layers, the cake will still look great when you cut in). Spread the chocolate icing over the whole cake to serve. It will keep in a cool place in an airtight container for up to 3 days.

Nutrition Facts : Calories 1036 calories, Fat 67 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 75 grams sugar, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.25 milligram of sodium

225g very soft butter , plus extra for greasing
225g golden caster sugar
175g self-raising flour
85g ground almond
1 tsp baking powder
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
5 tbsp cocoa powder
225g very soft butter , plus extra for greasing
175g light muscovado sugar
50g dark muscovado sugar
175g self-raising flour
85g ground almonds
1 tsp baking powder
3 eggs
150ml pot natural yogurt
1 tsp vanilla extract
1 tbsp cocoa
397g can caramel (stocked near the condensed milk in stores)
140g dark chocolate
140g milk chocolate
300ml double cream

CHOCOLATE CARAMEL CHEESECAKE

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Provided by -OLIVE-

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11



Chocolate Caramel Cheesecake image

Steps:

  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
  • To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

CHOCOLATE CAKE WITH CARAMEL-MILK CHOCOLATE FROSTING

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20



Chocolate Cake with Caramel-Milk Chocolate Frosting image

Steps:

  • For cake:
  • Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips.
  • Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.
  • For frosting:
  • Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing.
  • Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.
  • Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)

Cake
Nonstick vegetable oil spray
2 cups sifted cake flour (sifted, then measured)
1 cup unsweetened cocoa powder (preferably Dutch-process)
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups (packed) golden brown sugar
1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon vanilla extract
1 cup plus 2 tablespoons buttermilk
1/2 cup lukewarm water
1 cup semisweet chocolate chips
Frosting
24 ounces imported milk chocolate (such as Lindt), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 1/2 cups sugar
1/2 cup water
2 1/4 cups whipping cream

CHOCOLATE CARAMEL CAKE

Chocolate layer cake with chocolate/pecan topping and caramel drizzle.

Provided by TAYRIVES

Categories     Desserts     Chocolate Dessert Recipes

Time 58m

Yield 10

Number Of Ingredients 17



Chocolate Caramel Cake image

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.

Nutrition Facts : Calories 748.9 calories, Carbohydrate 86.9 g, Cholesterol 52.2 mg, Fat 44.5 g, Fiber 5.2 g, Protein 9.4 g, SaturatedFat 12.5 g, Sodium 477.4 mg, Sugar 59.6 g

2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
1 ¾ cups white sugar
¾ cup shortening
2 eggs
2 teaspoons vanilla extract
1 cup buttermilk
½ cup water
½ (14 ounce) bag caramels, unwrapped
¼ cup milk
¼ cup butter
2 cups pecan pieces
1 cup semisweet chocolate chips

CHOCOLATE CARAMEL-CREME CANDY CAKE

Inspired by candies from a box of chocolates, this pleasantly bitter caramel creme-filled chocolate cake is sweetened on the outside with a smooth milk chocolate ganache.

Provided by Food Network Kitchen

Categories     dessert

Time 4h55m

Yield 10 to 12 servings

Number Of Ingredients 18



Chocolate Caramel-Creme Candy Cake image

Steps:

  • Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
  • Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
  • Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
  • Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
  • Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
  • Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
  • Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
  • Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.

1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan
1 cup all-purpose flour (see Cook's Note), plus more for the pan
1 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
1 teaspoon pure vanilla extract
3/4 cup sugar
1/2 cup heavy cream, at room temperature
1/2 teaspoon kosher salt
1 1/4 teaspoons unflavored gelatin (about 1/2 of one 1/4-ounce packet)
4 ounces cream cheese, at room temperature
1/2 cup sour cream, at room temperature
8 ounces milk chocolate chips or bars, finely chopped
3/4 cup heavy cream

CHOCOLATE CARAMEL CAKE

Make and share this Chocolate Caramel Cake recipe from Food.com.

Provided by Summer Breeze

Categories     Dessert

Time 50m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 8



Chocolate Caramel Cake image

Steps:

  • Bake cake according to package directions for a 9x13 inch pan and cool on a wire rack for 5 minutes.
  • Make slits across the top of the cake, making sure not to go through to the bottom.
  • In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
  • Slowly pour over the warm cake, letting it sink into the slits; sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
  • Let cake cool in pan completely.
  • Top each slice with whipped topping, more chocolate toffee bar chunks, and swirls of carmel topping, if desired.
  • Refrigerate and serve right from the pan!

1 (18 1/4 ounce) package devil's food cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 cup sweetened condensed milk
3/4 cup caramel ice cream topping
3 (1 1/2 ounce) chocolate-covered english toffee bars, coarsely chopped
1 (8 ounce) container frozen whipped topping, thawed

CHOCOLATE CARAMEL CAKE

Chocolate and caramel is my son's favorite of flavor combinations. This cake was a special way to make a birthday cake for him. I served it with vanilla ice cream on the side while the cake was still warm. It is good after it has cooled to also top with a dusting of confectioner's sugar or just plain too but our favorite way is to always have it a bit warm. Found this gem in "A Chocolate Christmas" cookbook.

Provided by HokiesMom

Categories     Dessert

Time 40m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 11



Chocolate Caramel Cake image

Steps:

  • Preheat oven to 350°F Grease and flour a 9x13" baking pan.
  • Combine the flour, cocoa, baking powder and salt together using a whisk.
  • In a large mixing bowl, on low speed combine the buttermilk, sugar, shortening, eggs and vanilla and the flour mixture until blended.
  • Beat on high speed, scraping sides of bowl occasionally, for an additional l3 minutes.
  • Pour half of the cake mixture into the prepared pan and bake for 15 minutes.
  • In the meantime, melt the caramels and sweetened condensed milk together.
  • After the first baking time, spread the caramel mixture over the warm cake. Put the remaining batter on top of the caramel and bake an additional 15-20 minutes or until done.
  • Serve warmed is best in my opinion topped with a scoop of vanilla ice cream.

Nutrition Facts : Calories 481.9, Fat 15.1, SaturatedFat 5, Cholesterol 45.2, Sodium 387.7, Carbohydrate 80.1, Fiber 1.4, Sugar 61.1, Protein 8.5

1 2/3 cups all-purpose flour
2/3 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups low-fat buttermilk
1 1/2 cups sugar
1/2 cup shortening
2 eggs
1 1/2 teaspoons vanilla
30 caramels, unwrapped
1 (14 ounce) can sweetened condensed milk

CHOCOLATE-CARAMEL SWISS ROLL

This recipe features a silky whipped-cream filling that's whisked with caramel, then rolled up in a genoise cake that's been brushed with bourbon-chocolate syrup for unbeatable flavor that's nuanced and sophisticated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Number Of Ingredients 15



Chocolate-Caramel Swiss Roll image

Steps:

  • Whipped cream: Fill a large bowl with ice water. In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved. Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in bowl of ice water and let cool, whisking occasionally, 30 minutes; then refrigerate until very cold, at least 1 hour and up to overnight.
  • Cake: Preheat oven to 425 degrees. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt.
  • Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.
  • Sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour butter down side of bowl; gently fold to combine, scraping bottom of bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until center springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around edges of cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Let cool 30 minutes.
  • Syrup: In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved, 1 minute. Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool about 30 minutes.
  • Whisk confectioners' sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate at least 30 minutes and up to 2 hours. Whisk again just before filling cake.
  • Unroll cooled cake. Brush surface generously with syrup. Use offset spatula to spread whipped cream over cake, leaving a 1/2-inch border all around. Starting at a short end, roll cake to enclose filling (without towel). Wrap towel around cake (for a tight roll, hold closed with binder clips). Refrigerate at least 1 hour and up to overnight. Dust with cocoa and serve. (For cleanest slices, use a serrated knife.)

1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
1 1/2 cups heavy cream
Pinch of coarse salt
2 tablespoons confectioners' sugar
Vegetable-oil cooking spray
1/4 cup sifted Dutch-process cocoa powder, plus more for pan and dusting
1/2 cup sifted cake flour (not self-rising)
1/4 teaspoon coarse salt
3 large eggs, plus 2 large egg yolks, room temperature
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
1 1/2 teaspoons bourbon, such as Maker's Mark
1 1/2 teaspoons Dutch-process cocoa powder

FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE

Categories     Cake     Chocolate     Egg     Dessert     Bake     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13



Flourless Chocolate Cake with Caramel Sauce image

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.

Cake
1 cup (2 sticks) butter, cut into pieces
8 ounces semisweet chocolate chips (about 1 1/2 cups)
1 1/4 cups sugar
1 cup sifted unsweetened cocoa powder
6 large eggs
Caramel sauce
1 1/2 cups sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
Vanilla ice cream

NO-FUSS CHOCOLATE AND CARAMEL CAKE

Make your very own No-Fuss Chocolate and Caramel Cake with only 15 minutes of prep. Five ingredients is all you need for this chocolate and caramel cake.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h33m

Yield 16 servings

Number Of Ingredients 5



No-Fuss Chocolate and Caramel Cake image

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.

Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

1 pkg. (2-layer size) chocolate cake mix
1 tub (16 oz.) ready-to-spread chocolate frosting
1 cup thawed COOL WHIP Whipped Topping
3 Tbsp. caramel ice cream topping
1/2 cup chopped pecans

CARAMEL CHOCOLATE CAKE

The crowd will cheer when you bring out this masterpiece! A creamy caramel frosting lends old-fashioned flavor to the moist chocolate cake. "This dessert is a hit whenever I serve it," notes Esther Wise of Longmont, Colorado.

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 15 servings.

Number Of Ingredients 19



Caramel Chocolate Cake image

Steps:

  • In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans.

Nutrition Facts : Calories 506 calories, Fat 18g fat (8g saturated fat), Cholesterol 65mg cholesterol, Sodium 303mg sodium, Carbohydrate 82g carbohydrate (64g sugars, Fiber 2g fiber), Protein 5g protein.

3 ounces unsweetened chocolate
1 cup water
1 teaspoon red food coloring, optional
1/2 cup shortening
2 cups sugar
3 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
CARAMEL FROSTING:
2 cups packed brown sugar
2/3 cup milk
1/4 cup butter, cubed
1/4 teaspoon salt
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
15 pecan halves

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10-best-chocolate-caramel-cake-recipes-yummly image


CHOCOLATE CARAMEL CAKE - CAKEWHIZ
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: 9×3). Bake at 350 degrees for 40-45 minutes or until an inserted …
From cakewhiz.com
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CHOCOLATE-CARAMEL ANGEL FOOD CAKE RECIPE | MYRECIPES
Cool completely. Place chocolate in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted, stirring every 10 seconds. Drizzle chocolate over cake. Combine brown sugar and next 3 ingredients (through salt) in a small, heavy …
From myrecipes.com
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CHOCOLATE CARAMEL CAKE • LOVE FROM THE OVEN
Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes. While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined. …
From lovefromtheoven.com
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SALTED CARAMEL CHOCOLATE CAKE RECIPE | BAKING RECIPES | TESCO …
Transfer to the fridge to set fully while you bake the cake. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 20cm cake tins with baking paper. Put the cocoa in a heatproof bowl and whisk in 200ml boiling water until smooth. Leave to cool for 10 mins.
From realfood.tesco.com


CHOCOLATE CARAMEL CAKE RECIPE - SUGAR SPICES LIFE
Make ganache. Place chocolate chips and corn syrup in heat proof bowl. Heat heavy cream in microwave until boiling (about 30 seconds in my microwave), and then pour over chocolate mixture. Cover bowl with plastic wrap and let sit for 5 minutes. After this, whisk together until smooth.
From sugarspiceslife.com


CHOCOLATE CRAZY CAKE | NEIGHBORFOOD
How to Make Chocolate Crazy Cake. Grab a large bowl and whisk together the dry ingredients–flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make a well in the center by using a spatula or spoon to push the dry ingredients to the side of the bowl. Pour the wet ingredients in the center–oil, water, and vinegar.
From neighborfoodblog.com


CHOCOLATE LAYER CAKE WITH CARAMEL GANACHE | BEAR NAKED FOOD
If making ahead, keep cooled caramel ganache in the fridge and thaw to room temperature before using. Preheat oven at 175°C/350°F. Grease two 9-inch round baking pans with some butter and line the bottom with non-stick baking paper. In a medium bowl, whisk the cocoa powder and boiling water together until dissolved.
From bearnakedfood.com


CHOCOLATE CAKE WITH CARAMEL {STEP BY STEP} | MARCELLINA IN CUCINA
Beat the butter then add the powdered sugar, cocoa, vanilla and salt. (photo 7) Place on layer of cake on a serving plate and spread with chocolate frosting. (photo 8) Create a 'trench' in the frosting and fill with caramel. (photo 9) Repeat with remaining cake, frosting and caramel.
From marcellinaincucina.com


30 CHOCOLATE CARAMEL DESSERTS TO MAKE ASAP | MYRECIPES
Chocolate-Caramel Cone Ice Cream. Creamy Raspberry Tart Sorbet. Chocolate-Caramel Cone Ice Cream Recipe. Creating the coolest scoops is as easy as 1, 2, 3. Jarred caramel sauce means this easy sundae only has four ingredients, but you can use our Salted Caramel Sauce for a touch of extra decadence. 3 of 30.
From myrecipes.com


CHOCOLATE CAKE WITH CARAMEL WHIPPED CREAM - CHEF'S HOME …
In a saucepan over high heat, dissolve the sugar in the remaining water (3 tbsp/45 ml). Cook without stirring until the caramel becomes amber in colour. Remove from the heat and add ½ cup (125 ml) of the cream. Beware of splattering. Bring the mixture to a …
From chefshomearound.com


CHOCOLATE CARAMEL CAKE | AMAZING BOX MIX RECIPE | THE OVEN LIGHT
Preheat oven to 350°F. Mix cake according to directions on the box. Pour half of the batter into a greased 9×13 inch dish. Bake for 15-20 minutes until just barely set. While cake is baking, place caramels, milk and butter in a saucepan on medium heat. Heat until fully melted, stirring often to keep from scorching.
From theovenlight.net


10 BEST CHOCOLATE CAKE WITH CARAMEL TOPPING RECIPES - YUMMLY
Pumpkin Cake with Cheesecake, Gingersnap, and Salted Caramel Topping A Nerd Cooks. pumpkin, pumpkin, gingersnap cookies, caramel sauce, turbinado sugar and 15 more.
From yummly.com


CHOCOLATE CARAMEL CAKE | KING ARTHUR BAKING
Once the mixture comes to a boil, don’t stir. Cook until it reaches 238°F on a digital thermometer. Remove the filling from the heat, add the vanilla, and pour 1/4 cup (57g) into a small bowl; set aside. Let the remaining filling sit in the saucepan without stirring for about 8 minutes, to cool just a bit.
From kingarthurbaking.com


MOLTEN CHOCOLATE CAKE WITH CARAMEL FILLING - FOOD & WINE
Step 1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture ...
From foodandwine.com


CARAMEL WHIPPED CREAM CHOCOLATE CAKE - FOOD NETWORK
Strain and cover with plastic wrap directly on the surface of the caramel cream. Refrigerate for 8 hours or overnight (see note). Step 9. When ready to assemble, prepare the ganache. Step 10. Place the chocolate in a bowl. Set aside. Step 11. In a saucepan or in the microwave oven, bring the cream to a boil.
From foodnetwork.ca


GERMAN CHOCOLATE CAKE {WITH DEVIL'S FOOD AND CHOCOLATE GANACHE}
Make the Milk Chocolate Ganache: Put the chocolate chips into a small bowl. Heat the cream in a saucepan or in the microwave until small bubbles start to appear around the edges. Pour the hot cream over the chocolate and let stand for 5 minutes. Stir until the chocolate and cream are completely blended.
From ofbatteranddough.com


CHOCOLATE CARAMEL CAKE — STYLE SWEET
Pre-heat the oven to 350 degrees. Grease and flour three 8-inch round cake pans and set aside. Stir together the dry ingredients (including the sugar) in a mixing bowl and set aside. Using an electric mixer, beat the eggs, buttermilk, yogurt, oil, melted chocolate, and vanilla on medium speed for about 3 minutes.
From stylesweet.com


CHOCOLATE CARAMEL CRUNCH CAKE - BAKES BY BROWN SUGAR
Place the chopped chocolate and cocoa in a medium or large bowl. Measure the brown sugar and salt in another bowl. Place the eggs in a medium bowl and whisk to combine. Place the flour in a medium bowl and the baking soda in a small prep bowl. Combine butter and coffee in a 4-quart stainless steel pot over low heat.
From bakesbybrownsugar.com


CRUNCHY ALMOND, CHOCOLATE AND CARAMEL CAKE | RICARDO
Cake. Adjust the oven temperature to 350°F (180°C). Generously butter a 4 x 14-inch (10 x 35 cm) rectangular tart pan with a removable bottom. Dust with a mixture of 1 tbsp of sugar and 1 tbsp of cocoa powder. Place the pan on a baking sheet. In a bowl, combine the …
From ricardocuisine.com


HEATH BAR CHOCOLATE CARAMEL CAKE - THE DASHLEY'S KITCHEN
Instructions. Start with a warm baked chocolate cake. Follow instructions on box as directed. Using a wooden spoon handle or straw poke holes throughout the chocolate cake. Pour can of sweetened condensed milk over the cake. Sprinkle with crushed Heath candy bars. …
From thedashleyskitchen.com


SALTED CARAMEL AND PECAN CHOCOLATE CAKE - TAMING OF THE SPOON
Preheat oven to 325 degrees. Line a baking sheet with parchment paper. In a medium bowl, stir the pecans and melted butter together. Sprinkle the sugar and salt over the nuts, stirring to coat evenly. Scrape the nuts onto the prepared baking sheet, spreading them in a single layer.
From tamingofthespoon.com


54 RECIPES THAT PROVE CHOCOLATE AND CARAMEL ARE A …
Chocolate Caramel Cupcakes. You only need a few baking staples to throw together these gooey delights. Boxed cake mix and a can of frosting make them fast, but caramel, walnuts and chocolate chips tucked inside make them memorable. We like …
From tasteofhome.com


MOLTEN CHOCOLATE CAKES WITH CARAMEL CENTRES | CANADIAN LIVING
Preheat oven to 400°F. Butter four 3/4 cup ramekins; set aside. In heatproof bowl placed over sauce­pan of hot (not boiling) water, melt butter and chocolate, stirring until smooth. Remove bowl from pan; let cool slightly. Meanwhile, in large bowl, using electric mixer on medium speed, beat eggs, egg yolks and sugar until thickened, 5 to 10 ...
From canadianliving.com


CHOCOLATE CARAMEL CAKE - OUR HAPPY MESS
Remove from heat. Add the butter, whisking it in one tablespoon at a time. Whisk in the heavy cream or coconut cream until smooth and well combined. Return the pan to medium heat. Continue to cook for about 5 minutes, until the caramel begins to thicken. Remove from heat and whisk in the vanilla extract and salt.
From ourhappymess.com


DOUBLE TROUBLE DARK CHOCOLATE CARAMEL CAKE | CANADIAN …
Place 1 cake layer on rack; brush top with half of the rum (if using). Spread with half of the caramel filling, leaving 1/2-inch (1 cm) border. Repeat with second layer. Refrigerate for about 1 hour or until caramel is firm but still tacky. Place 1 layer on other. Icing: Place chocolate in bowl. In small saucepan, bring cream to boil over ...
From canadianliving.com


NO-BAKE CHOCOLATE CARAMEL CAKE BALLS IN 20 MINUTES | FOOD …
Melt the chocolate in a heatproof bowl set over a pan of simmering water (Double boiler), once melted take it off the fire and let it cool down slightly. Using a fork, dip each ball into the melted chocolate, making sure to completely coat each ball. Place on the lined …
From foodvoyageur.com


CHOCOLATE CAKE WITH CONDENSED MILK - EVERY LITTLE CRUMB
Pour the condensed milk topping all over the cake, and allow it to sink in and cool slightly. Sprinkle cake all over with chocolate toffee bits. Make the whipped cream by whipping together the heavy cream, icing sugar and vanilla until soft peaks form. Spread this all over the cooled cake. Refrigerate until ready to serve.
From everylittlecrumb.com


GOOEY CHOCOLATE CARAMEL CAKE RECIPE - PINCH OF YUM
Layer and Bake: Preheat the oven to 350. Spread half of the batter on the bottom of your baking dish. Cover with the chocolate chips and a layer of caramel (I recommend using about 2/3 of the batch that you just made and reserving the rest for something else). Spoon the rest of the dough over the caramel layer and spread until the pan is evenly ...
From pinchofyum.com


CHOCOLATE CARAMEL POKE CAKE - DESSERTS ON A DIME
Instructions. Preheat oven to 350 degrees F. Make cake mix according to package directions and bake in a well-greased 9x13 pan according to package. When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake …
From dessertsonadime.com


CHOCOLATE CAKE WITH CARAMEL BUTTERCREAM | RICARDO
Chocolate Cake. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter two 8-inch (20 cm) springform pans with removable bottoms and line the bottoms with parchment paper. In a bowl, combine the flour, cocoa powder, baking soda and baking powder. In another bowl, whisk together the eggs, sugar, oil and vanilla for 2 ...
From ricardocuisine.com


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