Description
Gooey Chocolate Caramel Crunch Cake
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups caramel sauce
1 cup chocolate chips
1 cup chopped chocolate curls
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
Stir in the boiling water. The batter will be thin, but that’s okay.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of caramel sauce over the top, then sprinkle with chocolate chips.
Add the second cake layer and repeat the caramel and chocolate chip layer.
Top with the third cake layer. Pour the remaining caramel sauce over the top, allowing it to drip down the sides.
Garnish the top with chopped chocolate curls.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 12 servings
#lovealletherecipes
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for even mixing. Preheat your oven to 350°F (175°C) and thoroughly grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for guaranteed release. Sift the dry ingredients—flour, cocoa, baking powder, baking soda, and salt—together to eliminate lumps and ensure a light crumb. In a separate bowl, whisk the eggs, milk, oil, and vanilla. Gradually add the wet mixture to the dry, beating on medium speed for a full two minutes to build structure. Carefully stir in the boiling water last; the thin batter is correct. Divide it evenly using a kitchen scale for uniform layers. Bake on the center rack for 30-35 minutes, rotating pans halfway, until a toothpick comes out clean.
Serving Suggestions
This decadent cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to cut the richness. For a festive touch, drizzle plates with extra caramel and sprinkle with sea salt flakes. Serve with strong coffee or a glass of cold milk. For individual portions, slice and briefly microwave each piece for 10 seconds to create a warm, gooey experience.
How-to Summary
In summary: Prepare pans and preheat oven. Mix dry ingredients, then incorporate wet ingredients and beat. Stir in boiling water for a thin batter. Bake three layers for 30-35 minutes. Cool completely. Assemble by stacking layers with caramel sauce and chocolate chips between each. Finish with a caramel drizzle and chocolate curl garnish.
Frequently Asked Questions
Can I make this cake in advance? Yes, you can bake the layers up to two days ahead. Wrap them tightly in plastic wrap once cool and store at room temperature. Assemble with caramel and garnish the day of serving for best texture.
How do I store leftovers? Store covered at room temperature for up to two days. For longer storage, refrigerate for up to 5 days, but note the caramel will firm up. Let slices come to room temperature before serving.
Can I use store-bought caramel sauce? Absolutely. A good-quality jarred caramel sauce works perfectly, though you may want to warm it slightly for easier spreading.
Why is boiling water added to the batter? The hot water “blooms” the cocoa powder, intensifying the chocolate flavor. It also helps create a moist, tender crumb by thinning the batter.
My caramel is making the cake slide. What can I do? Ensure the cakes are completely cool. If needed, apply a thin “crumb coat” of caramel, chill the cake for 15 minutes to set it, then add the final generous layers.
Common Mistakes to Avoid
- Overmixing after adding water: Stir just until the water is incorporated to avoid a tough cake.
- Assembling with warm cakes: The caramel will melt and soak in, making the layers soggy. Patience is key.
- Uneven pan preparation: Properly greasing, flouring, and lining pans prevents sticking and breakage.
- Overbaking: Check a few minutes before the timer. A toothpick should have moist crumbs, not be bone-dry.
- Skimping on cooling time: Rushing the cooling process on wire racks leads to condensation and a damp cake.
Conclusion
This Gooey Chocolate Caramel Crunch Cake is a show-stopping dessert that balances deep chocolate flavor with rich caramel and delightful texture. By following the step-by-step guide and heeding the common pitfalls, you can confidently create a professional-looking cake perfect for any celebration. The combination of moist layers, luscious filling, and crunchy garnish is sure to impress. Remember, the secret lies in proper preparation and allowing each component—especially the baked layers—to cool completely for the perfect final assembly. Enjoy the process and the delicious results!