Decadent Caramel Cake
Rich Caramel Drizzled Chocolate Cake
INGREDIENTS:
1¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 cups granulated sugar
2 eggs
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon vanilla extract
Pinch of salt
1 cup milk
1 cup brewed coffee, cooled
½ cup vegetable oil
1 jar caramel sauce (12.25 oz)
1 can sweetened condensed milk (14 oz)
Chocolate sauce for garnish
INSTRUCTIONS:
1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent the cake from sticking.
2. In a large bowl, mix together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2-3 minutes until smooth. Then stir in the cooled brewed coffee. The batter will be quite runny.
4. Pour the batter evenly into the prepared pan and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
5. In a separate bowl, mix the caramel sauce with the sweetened condensed milk until fully blended.
6. Using the end of a wooden spoon, poke holes all over the cooled cake. Pour the caramel mixture evenly over the top, ensuring it seeps into the holes.
7. Refrigerate the cake for at least 4 hours to allow the caramel to soak in well.
8. Before serving, drizzle chocolate sauce over the cake for extra richness.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 5 hours | Calories: 520 per serving | Servings: 12