CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Dark Chocolate Caramel Cake

1

  • Overview
  • Ingredients
    18 items
  • Directions

Dark Chocolate Caramel Cake is a decadent dessert featuring rich chocolate cake layers, creamy chocolate cream cheese frosting, and a luscious caramel drizzle.

Cake

  • 325g (625ml) Cake Flour
  • 290g Sugar
  • 10ml Bicarbonate of Soda
  • 100g (200ml) Cacao Powder
  • 2.5ml Salt
  • 3 Eggs
  • 350ml Sunflower Oil
  • 425ml Buttermilk
  • 30ml Lemon Juice
  • 10ml Vanilla Extract

Chocolate Cream Cheese Frosting

  • 100g Dark Chocolate
  • 60ml Cream
  • 125g Butter
  • 250g Full Fat Cream Cheese
  • 350g Sifted Icing Sugar

Caramel Drizzle

  • 210g Castor Sugar
  • 110g Butter
  • 60ml Cream

  • Pre-heat the oven to 180°C
  • Sieve together the cake flour, sugar, bicarbonate of soda, cacao and the salt. Mix well
  • In another bowl – mix together the eggs, oil, amasi, vinegar and the vanilla.
  • Add the liquid ingredients to the dry ingredients and mix it very well to make the batter
  • Spoon the batter into 4 greased and lined 20 cm cake tins and bake for ±25 minutes in the pre-heated oven. Cool completely

Chocolate Cream Cheese Frosting

  • Melt together the dark chocolate and the cream in a double boiler or in the microwave to make the ganache.  Cool to room temperature
  • Beat the butter until light and fluffy.  Add the cream cheese and vanilla and beat until very light and fluffy
  • Add the icing sugar and beat well for sugar to dissolve.
  • Lastly beat in the ganache