I will admit that I was never a huge fan of chocolate cake. Brownies, I can eat all day, but chocolate cake was something I never really craved until a few years ago. I remember as a child I would only eat the vanilla portion of those cakes that had both the vanilla and chocolate layers. I think my cravings started when I was on one of my medical school rotations and every Thursday they would bring in a fresh chocolate cake into the lounge for dessert. Now, if I see a chocolate cake, I always go for it. Hence this creation of a double chocolate cake with a caramel center.
How do you make this double chocolate cake recipe?
Separate your dry and wet ingredients: In one bowl, add your cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt. In another, add your butter, sugar, vanilla extract, sour cream, eggs, and melted chocolate.
Combine your ingredients: Mix all the wet ingredients together. Then, slowly add your dry ingredients into the bowl. The mixture will become thick at this point.
Add your water: Add boiling water to the mixture. This will change the consistency into a very thin almost liquid like mixture.
Bake: Add your mixture to two cake pans and cook in the oven at 350F for 25 minutes. To know if it is done, stick a knife in the middle of the cake, and when it comes out clean, the cake is ready!
Cool and Frost: After your cake is out of the oven, allow the cake to cool to room temperature. Then, remove the cake from the pans. Spread your caramel over the bottom layer of the cake and then stack the top layer on top. After, spread your buttercream frosting on top.
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Double Chocolate Cake With A Caramel Center
Ingredients
Double Chocolate Cake
- 2 cups of cake flour
- ¾ cup of unsweetened cocoa powder
- 1 tsp of baking powder
- 2 tsp of baking soda
- ½ tsp of salt
- 3 oz chocolate chips melted
- 1 stick of butter melted
- 2 cups of sugar
- 2 tsp of vanilla extract
- ¾ cups of sour cream
- 3 eggs
- 1 cup of water boiling
- Caramel store bought or homemade
Chocolate Buttercream Frosting
- 2 sticks of butter softened
- ½ cup of milk
- ¾ cup of unsweetened cocoa powder
- 4 cups of powdered sugar
- 2 tsp of vanilla extract
Instructions
- Preheat your oven to 350F.
- Bring 1 cup of water to a boil.
- In one bowl, add your cake flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Stir to combine.
- In another, add your butter, sugar, vanilla extract, sour cream, eggs, and melted chocolate. Stir to combine.
- Slowly add your dry ingredients into the wet ingredients. The mixture will become thick at this point.
- To the mixture, you are going to add the one cup of boiling water. This will change the consistency into a very thin almost liquid like mixture.
- Add your mixture to two cake pans and cook in an oven at 350F for 25 minutes. (To know if it is done, stick a knife in the middle of the cake, and when it comes out clean, the cake is ready!)
- While the cake is in the oven, prepare your buttercream frosting. To do so, combine your softened butter, cocoa powder, powdered sugar, and vanilla extract into a bowl. Mix to combine. Slowly add your milk while whipping the frosting until you reach a smooth and fluffy consistency. Set aside.
- After your cake is out of the oven, allow the cake to cool to room temperature. Remove the cake from the pans. spread your caramel over the bottom layer of the cake and stack the top layer on top. After, spread your buttercream frosting on top. Serve and enjoy!
