Chocolate Cake with Runny Caramel Recipe

Ingredients

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 eggs
2 tsp vanilla extract
1 cup boiling water
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1/4 cup unsalted butter, cut into pieces
1 tsp sea salt

Instructions

Preheat the oven to 350°F (175°C), and butter and flour a 9-inch (23cm) cake pan.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix on medium speed for 2 minutes.
Stir in the boiling water until the batter is completely combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
While the cake is cooling, make the runny caramel. In a medium saucepan, heat the sugar and water over medium heat until the sugar dissolves and the mixture turns amber in color.
Reduce the heat to low and add the heavy cream, butter, and sea salt to the pan. Stir until the mixture is smooth and all the ingredients are completely combined.
Let the caramel cool slightly before serving.
To serve, slice the chocolate cake and drizzle the runny caramel over the top.

Verdict

This chocolate cake with runny caramel recipe is a decadent and rich dessert that is perfect for a special occasion. The combination of the moist chocolate cake and the salty-sweet caramel sauce is absolutely delicious. It’s sure to be a hit with anyone who loves chocolate and caramel.