Chocolate and caramel cake

Chocolate Caramel Cake: a decadent dessert, perfect for any occasion! This recipe combines a soft chocolate base with sweet caramel and a smooth chocolate cream, creating a delight you won't forget anytime soon. Get ready to impress your family and friends with this cake that is sure to become a favorite among your loved ones.

Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 20 minutes
Number of servings: 10

Ingredients

*For the base:*
- 125 g flour
- 30 g cocoa powder
- 150 g sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 50 ml oil
- 100 ml yogurt
- 75 ml coffee (preferably strong, for extra flavor)

*For the caramel:*
- 250 ml condensed milk
- 4 tablespoons brown sugar
- 1 tablespoon cornstarch or flour (optional, for thickening)

*For the chocolate cream:*
- 200 g dark chocolate (choose a high-quality one for an intense flavor)
- 200 ml cream
- 3 sheets of gelatin (5 g each)
- 50 ml cold water

Preparing the base

1. Start by preparing the baking pan. Use a 20 cm round cake pan or a small rectangular pan measuring 20x25 cm. Line the pan with parchment paper or grease it with oil and sprinkle a little flour.

2. In a bowl, mix the dry ingredients: flour, cocoa powder, baking powder, baking soda, and sugar. Make sure all the ingredients are well combined.

3. In another bowl, combine the wet ingredients: egg, yogurt, coffee, and oil. Use a whisk to mix well until you achieve a smooth consistency.

4. Pour the wet mixture over the dry ingredients and mix everything with a whisk until completely combined, without lumps.

5. Pour the batter into the prepared pan and level the surface. Bake in a preheated oven at 180°C for 20 minutes. Check for doneness using a toothpick: if it comes out clean, the base is ready. Let it cool completely before adding the caramel.

Preparing the caramel

1. In a small saucepan, add the sugar and melt it over low heat. Caramelize it until it turns amber, being careful not to burn it.

2. Once the sugar has melted, carefully add the condensed milk. Be cautious, as the mixture may splatter! Stir continuously until the sugar is completely dissolved in the condensed milk.

3. If you want a thicker caramel, mix the tablespoon of cornstarch or flour with 50 ml of cold condensed milk. Add this mixture to the caramel saucepan and stir until it thickens, like a thinner pudding. Once thickened, remove from heat and let it cool.

Preparing the chocolate cream

1. In a saucepan, heat the cream over low heat and add the broken chocolate pieces. Stir continuously until the chocolate is completely melted and combined. Let it cool slightly.

2. In a small bowl, soak the gelatin sheets in 50 ml of cold water. After 5-10 minutes, heat them over low heat and stir until completely dissolved. Be careful not to let it boil!

3. Add the dissolved gelatin to the chocolate mixture and mix well. Allow it to cool completely before using.

Assembling the cake

1. Place the cooled base on a serving platter. Pour the caramel on top, ensuring it is evenly distributed. Refrigerate the cake for 15 minutes to allow the caramel to set.

2. Meanwhile, whip the chocolate cream (which should now be at room temperature) with a mixer for 3-4 minutes until fluffy.

3. After the caramel has set slightly, pour the chocolate cream on top and smooth it out with a spatula.

4. For an attractive final touch, you can add a glaze made from 50 g of melted chocolate mixed with 30 ml of milk or sprinkle almond flakes, chocolate shavings, or cocoa on top.

5. Let the cake chill in the refrigerator for a few hours (ideally overnight) before slicing, making it easier to portion.

Useful tips and variations

- If you prefer a stronger coffee flavor, you can replace some of the water with coffee in the chocolate cream.
- Instead of cream, you can use cream cheese for an interesting contrast of flavors.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel on top for an extra decadent touch.
- If you want to share the recipe with friends, don't forget to tell them about the magic of this cake, which combines textures and flavors in an irresistible way.

Nutritional benefits

This chocolate caramel cake offers a combination of carbohydrates, healthy fats, and proteins, thanks to the ingredients used. Dark chocolate, rich in antioxidants, and yogurt, which is a good source of probiotics, contribute to a healthier dessert, even though it should be enjoyed in moderation.

Frequently asked questions

1. Can I replace the egg in the recipe?
Yes, you can use an egg substitute, such as 1/4 cup of applesauce or a mixture of 1 tablespoon of flaxseed with 3 tablespoons of water.

2. How can I make the cake gluten-free?
Replace the flour with a gluten-free flour, such as almond flour or a gluten-free flour blend.

3. What can I do if I don't have condensed milk?
You can make homemade condensed milk by boiling milk with sugar until it thickens, or you can use heavy cream.

4. How can I store the cake?
The cake keeps well in the refrigerator for 3-4 days. You can slice it and freeze it for later consumption.

Try this chocolate caramel cake recipe and enjoy every bite! Whether it’s for a party, a birthday, or just a night of indulgence, this cake will make you feel special. Enjoy!

 Ingredients: Base: 125g flour, 30g cocoa, 150g sugar, 1 egg, 1/2 teaspoon baking powder, 1 teaspoon baking soda, 50ml oil, 100ml yogurt, 75ml coffee. For caramel: 250ml condensed milk, 4 tablespoons brown sugar, 1 tablespoon cornstarch or flour. For chocolate cream: 200g dark chocolate, 200ml cream, 3 sheets gelatin (5g), 50ml cold water.