Chocolate Caramel Cake
A decadent chocolate cake layered with a rich homemade caramel sauce and chocolate chips, creating a moist and indulgent dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 standard size chocolate cake mix and ingredients called for on the box
- 1 extra egg in addition to what’s called for on the box
- ½ cup sour cream
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- ½ cup butter
- 14 ounces individually wrapped caramels, unwrapped
- 1 cup semisweet chocolate chips (for frosting)
- 1 standard sized can sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 13×9 inch pan.
- Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
- Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes.
- While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
- Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. Sprinkle 1 cup chocolate chips over caramel.
- Pour remaining cake batter over top and return to oven to continue baking for 20 to 25 minutes more, or until a toothpick inserted in the center comes out clean.
- For the frosting, melt 1 cup chocolate chips with sweetened condensed milk and vanilla extract over low heat, stirring until smooth. Pour over cooled cake.
Notes
For a gooier caramel layer, use more caramels. This cake is best served at room temperature. Store leftovers covered at room temperature for up to 3 days.
Nutrition
- Calories: 420
- Sugar: 40
- Sodium: 300
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 5
- Cholesterol: 45
Find it online: https://www.receipster.com/caramel-chocolate-cake/