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Chocolate Caramel Cake

Yasser
This decadent dessert combines moist chocolate cake with velvety whipped cream frosting, finished with swirls of chocolate buttercream and drizzles of caramel sauce.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings 12
Calories 450 kcal

Ingredients
  

For the Chocolate Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water or hot coffee

For the Whipped Cream Frosting

  • 2 cups cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

For the Chocolate Buttercream (Decoration)

  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup cocoa powder
  • 2-3 tbsp milk
  • 1 tsp vanilla extract

For the Drizzles

  • Chocolate syrup or melted chocolate
  • Caramel sauce
  • Chocolate sprinkles (optional)

Instructions
 

Preparation of Chocolate Cake

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or a shallow sheet pan.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • Add the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  • Slowly pour in the hot water or coffee while stirring. The batter will be thin—this creates the perfect moist texture.
  • Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let the cake cool completely before frosting.

Making the Whipped Cream Frosting

  • Chill a mixing bowl and beaters for 10 minutes before use.
  • Beat the heavy cream on medium-high speed until soft peaks form.
  • Add the powdered sugar and vanilla extract, then continue beating until stiff peaks form.
  • Spread the frosting evenly over the cooled cake.

Making the Chocolate Buttercream

  • Beat the softened butter until creamy.
  • Gradually blend in the powdered sugar and cocoa powder.
  • Add milk, 1 tbsp at a time, until the mixture is smooth and pipeable.
  • Transfer to a piping bag fitted with a star tip. Create decorative swirls around the cake edges.

Decorating the Cake

  • Drizzle chocolate syrup in horizontal lines across the cake.
  • Repeat with caramel sauce in alternating lines.
  • Sprinkle chocolate sprinkles over the top if desired.
  • Chill the cake for 1 hour before slicing for clean servings.

Notes

Use high-quality cocoa powder for a richer chocolate flavor. Hot coffee intensifies the chocolate taste—substitute with hot water if preferred. Ensure the heavy cream is cold for the best whipped consistency.