Chocolate caramel cake

I love this cake so much :’)

I’ve been wanting to make this cake for ages now, but I kept delaying it because I wanted to take my time and get it right the first time (and I think I did alright * hi5*)

It’s a chocolate cake with chocolate pudding and caramel cream cheese icing. Like most of the time, you can switch up the filling and frosting,, but I think this combination works great. You can also make the cake ahead of time and freeze it until you actually want to use it. Just make sure that after baking the cake you let it cool completely, then cover it nicely in plastic wrap and finally with foil (cover it twice with the plastic wrap).

Step 16

Crumb coat and pop it in the freezer for a few minutes.

Drip drip drip!

Since there is a lot that needs to be done, I’ll just get straight to the recipe.


For cake:

  • 3cup all purpose flour
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup oil
  • 1 ¾ cup sugar
  • 2 eggs
  • 1 tsp vanilla (optional)
  • 1 1/4 cup buttermilk
  • 1 cup black coffee prepared and cooled

For the filling (pudding)

  • 1 ½ cup milk
  • ¼ cup cocoa
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 4 egg yolks
  • 2 tblsp cornstarch mixed with 2 tblsp water

           For frosting:

  • 16 oz cream cheese
  • 250g butter
  • ¾ cup confectioners sugar
  • ½ cup caramel syrup
  • ½ cup melted chocolate
  • Chocolate of choice


  1. Preheat oven to 350F or 180C
  2. Sieve together the flour, cocoa powder, baking powder, baking soda and salt. Set aside
  3. In another bowl, whisk the sugar and oil
  4. Next, add the eggs and vanilla. Whisk until well combined
  5. Then add the buttermilk and coffee. Whisk until well combined
  6. Now add the dry ingredients (flour mixture) to the wet ones and whisk until you don’t see any flour (well combined)
  7. Divide and pour the batter into three 7 inch round baking pans. Bake for 20-25 minutes (or until toothpick comes out clean when inserted in the center)
  8. While that’s baking, prepare the pudding
  9. Put the milk, vanilla and sugar in a saucepan over medium heat and stir until sugar has dissolved
  10. Reduce the heat to low and add the cocoa powder and stir until you can’t see any lumps
  11. Add the egg yolks and stir in quick motions (If you see any cooked egg, remove the mixture from heat and pour it through a sieve to catch any cooked eggs.)
  12. Return the mixture to low- medium heat and add the cornflour. Keep stirring until it thickens
  13. Remove from heat, cover in plastic wrap and allow it to cool.
  14. For the
  15. Next add the caramel syrup and mix
  16. Once the cake is cooked and cooled, level the layers so that their tops are even
  17. Take one layer of cake, put a thin layer of the cream cheese frosting, then put the chocolate pudding in the middle and finally pipe the frosting around the edge.
  18. Place another layer of cake on it (making sure it’s aligned with the bottom layer) and repeat step 16
  19. Once you’ve put the cake together, pipe frosting around the cake and make it smooth using an angled spatula or an icing smoother
  20. If the weather is hot/humid or if you feel the frosting isn’t holding it’s shape, put the cake in the freezer for 10-15 minutes
  21. Cover the cake in another layer of frosting and chill
  22. Put the melted chocolate in an icing bottle and make it drip or you can use a spoon and drop some chocolate to make the drip
  23. Top it with your favourite chocolate and you’re done 🙂

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