Decadent Caramel Chocolate Cake
Ingredients:
For the caramel:
200 g sugar
180 ml cream (30%)
1 pinch salt
100 g butter
For the chocolate cake (28×18 cm) or 24 cm round baking dish:
4 medium eggs
Pinch salt
16 grams vanilla sugar
180 grams sugar
160 milliliters milk (room temperature)
40 grams unscented vegetable oil
220 grams flour
40 grams cocoa
8 grams baking powder
Decadent Caramel Chocolate Cake
Preparation:
Preparation of caramel:
Pot Melt 200g of sugar over medium heat until golden brown.
Carefully add 180 ml of cream, stirring constantly.
Add a pinch of salt and 100 g of butter and mix until smooth. Set aside to cool.
To prepare the chocolate cake:
Preheat the oven to 180°C (350°F) and grease a 28x18cm baking dish or a 24cm round baking dish.
Place 4 eggs in a mixing bowl and whisk with a pinch of salt and 16g of vanilla sugar.
Gradually add 180g sugar and continue whisking until well mixed.
Add 160 ml of room temperature milk and 40 g of unscented vegetable oil and stir.
Sift 220 g flour, 40 g cocoa and 8 g baking powder and mix until smooth.
Assemble the cake:
Pour half of the caramel sauce into the prepared baking dish and spread evenly.
Carefully pour the chocolate cake batter over the caramel layer.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
He leaves the cake in the tin to cool for 10 minutes, then removes it to a plate.
Serves:
Pour remaining caramel sauce over cake.
Slice, serve and enjoy this decadent caramel chocolate he cake.
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