Moist Chocolate Cake with Caramel Cream and Caramel Sauce

Ingredients

• 1.75 cup all-purpose flour
• 2 cup granulated sugar
• 0.75 cup unsweetened cocoa powder
• 1.5 tsp baking powder
• 1.5 tsp baking soda
• 1 tsp salt
• 2 eggs (large, room temperature)
• 1 cup whole milk
• 0.5 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup granulated sugar (for caramel sauce)
• 6 tbsp unsalted butter (for caramel sauce)
• 0.5 cup heavy cream (for caramel sauce)
• 2 cup heavy whipping cream (chilled, for caramel cream)

Steps

1. 1

   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. 2

   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3. 3

   Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed with a hand mixer or stand mixer for about 2 minutes.

4. 4

   Stir in the boiling water by hand. The batter will be very thin, which is normal for this type of moist chocolate cake.

5. 5

   Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.

7. 7

   To make the caramel sauce, heat 1 cup of sugar in a medium saucepan over medium heat, stirring constantly until it melts into a thick amber-colored liquid.

8. 8

   Carefully add the butter to the melted sugar and stir until melted and combined.

9. 9

   Slowly pour in 1/2 cup of heavy cream while whisking. Let the mixture boil for 1 minute, then remove from heat and stir in a pinch of salt. Let cool completely.

10. 10

    For the caramel cream, beat 2 cups of chilled heavy whipping cream until soft peaks form. Fold in 1/4 cup of the cooled caramel sauce and continue beating until stiff peaks form.

11. 11

    Place one cake layer on a serving plate. Spread a thick layer of caramel cream over the top.

12. 12

    Place the second cake layer on top. Frost the top and sides of the cake with the remaining caramel cream.

13. 13

    Drizzle the remaining caramel sauce over the top of the cake before serving.

Notes

The boiling water is the secret to the cake's moist texture and helps bloom the cocoa powder for a deeper chocolate flavor. Ensure the caramel sauce is completely cooled before adding it to the whipped cream to prevent melting.

Nutrition per serving

• dessert
• cake
• chocolate
• caramel
• baking
• celebration
• sweet