Chocolate cake with caramel frosting
This chocolate cake features a rich, moist texture complemented by a luscious caramel frosting. Enhanced with pecans for added crunch, it's a delightful treat for any occasion.
Cook time 45 min
Prep time 20 min
Ingredients:
1 cup butter1/2 cup brown sugar
1 tsp vanilla extract
2 eggs
4 cups self-raising flour
1/3 cup dry cocoa powder
1 tbsp milk (1% fat)
1/2 cup pecans
1/2 cup sugar
2 tbsp maple syrup
Indulge your sweet tooth with this sumptuous chocolate cake adorned with a rich caramel frosting. This recipe combines the deep flavors of chocolate with the nutty crunch of pecans and the sweetness of caramel, making it the perfect treat for any occasion.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a large mixing bowl, cream together 1 cup of softened butter and 1/2 cup of brown sugar until the mixture is light and fluffy.
- Add in the 1 tsp of vanilla extract and 2 eggs, one at a time, beating well after each addition.
- Sift together 4 cups of self-raising flour and 1/3 cup of dry cocoa powder in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, beating at a low speed until well combined.
- Stir in 1 tbsp of milk and 1/2 cup chopped pecans until everything is well mixed.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
- In a medium saucepan over medium heat, combine 1/2 cup sugar and 2 tbsp maple syrup.
- Cook, stirring constantly, until the sugar has dissolved and the mixture begins to bubble.
- Reduce heat to low and add 1/4 cup butter, stirring until fully melted and incorporated.
- Slowly stir in 2 tbsp milk until the mixture is smooth. Continue to cook for an additional minute, then remove from heat.
- Let the frosting cool slightly before spreading it on the cake.
- Once both the cake layers and the frosting have cooled, spread a thick layer of caramel frosting on top of one cake layer.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
- Sprinkle additional chopped pecans on top for garnish, if desired.
- Slice and serve your delicious chocolate cake with caramel frosting!
There you have it – a delectable chocolate cake with caramel frosting that is sure to impress. Whether you're baking for a special event or simply to satisfy a craving, this cake combines the best of both worlds: rich chocolate and buttery caramel. Enjoy every bite!
Chocolate cake with caramel frosting FAQ:
Bake the chocolate cake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
If you don't have self-raising flour, you can substitute it by using all-purpose flour along with baking powder. Use 4 cups of all-purpose flour and add 4 teaspoons of baking powder for the recipe.
Store leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week or freeze it for up to 3 months.
You can substitute pecans with walnuts or almonds for a similar crunch. If you prefer a nut-free option, simply omit them from the recipe.
The cake is done baking when a toothpick inserted into the center comes out clean. Additionally, the edges of the cake should start to pull away from the sides of the pan.
Cooking Tips:
- Make sure your butter is at room temperature before you start. This will make it easier to blend with the other ingredients.
- Sift the dry ingredients such as flour and cocoa powder to avoid any lumps and ensure a smoother batter.
- Do not overmix the batter once you add the flour, as this can make the cake dense and tough.
- Toast the pecans before adding them to the batter to enhance their flavor.
- Allow the cake to cool completely before frosting to prevent the caramel frosting from melting.
Nutrition Facts
12 ServingsCalories 440kcal
Protein 9g
Carbohydrates 60g
Fiber 3.51g
Sugar 18g
Fat 20g
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