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I've finally nailed this super rich caramel-chocolate dessert after tons of testing in my kitchen. It's got this amazing moistness with little caramel pockets hidden throughout. My friends always ask if I bought it from a bakery when I bring it to parties!
What Makes This Cake Stand Out
The best part is watching warm caramel sink into those little holes, creating sweet surprises in every bite. I'm a fan of how coffee brings out the chocolate notes while keeping everything so juicy. When chocolate meets caramel, you get this mind-blowing treat that's just right for celebrating big moments.
Ingredients List
- For the Cake: 1¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 2 cups granulated sugar 2 eggs 1½ teaspoon baking powder 1½ teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt 1 cup milk 1 cup brewed coffee, cooled ½ cup vegetable oil
- For the Caramel: 1 jar caramel sauce (12.25 oz) 1 can sweetened condensed milk (14 oz)
- For Garnish: Chocolate sauce
Baking Instructions
- Oven Setup and Mixing
- Get your oven going at 350°F and grease a 9x13 inch pan. Combine all your dry stuff in a bowl then mix in your wet ingredients and beat for 2-3 minutes. Don't stress if your batter looks too thin, it should be that way.
- Cooking the Base
- Put your mixture in the pan and cook for 35-40 minutes. It's ready when you stick a toothpick in and it comes out clean. Let it cool all the way down, this really matters.
- Creating Caramel Goodness
- Stir together your caramel sauce and sweetened condensed milk, then poke lots of holes across your cooled cake. Pour this amazing mixture over top so it fills up all those little holes.
- Chill Time
- Stick it in the fridge for at least 4 hours. Waiting is tough but it's totally necessary. Before you serve it, add some chocolate sauce on top for extra wow factor.
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Helpful Tricks
Getting this cake right comes down to not rushing things. Make sure it's cooled completely before adding your caramel mix and don't try to skip the fridge time. Those hours let the caramel soak all through the cake. I always throw in a scoop of vanilla ice cream or some fresh whipped cream when serving.
Totally Worth The Effort
This treat needs some time but you won't regret a single minute spent making it. It's now my favorite for all celebrations from birthdays to family get-togethers. Everyone remembers this dessert because the mix of flavors and textures is just so darn good.
Common Recipe Questions
- → Why include coffee in this?
Coffee makes the chocolate flavor really pop without tasting like coffee itself. It just boosts the richness naturally.
- → What’s with the runny batter?
Don’t worry! The thin batter means your cake will be extra soft and moist. Skip adding flour—it’s supposed to be like this.
- → Can this be prepared ahead?
Totally! Do it a day or two early since it needs at least 4 hours to chill. Keep it in the fridge until ready to serve.
- → Why poke holes all over?
The little holes soak up caramel goodness. Every bite becomes a burst of flavor and moistness. No dry cake here!
- → Will freezing ruin this?
Freezing isn’t ideal since the caramel filling can mess with the texture when thawed. It’s best served fresh.