I admit it, I have serious cake envy. I cannot turn out a beautifully presented and decorated cake to save my life. And I have tried, trust me!!! At this point in my life I have come to terms with it and it's "fine". However, I can turn out cakes that taste great. This Carmel Chocolate Layer Cake is no exception. It might not win a beauty contest, but it's what is on the inside, right?
Since I am having a pretty blah day, I decided to make a cake. That should do some cheering up right? I had planned to head down to the beach, to go to the store, take the pooch for a walk, do some gardening, clean out my laundry room and so much more. But nothing happened today. Nothing, with the exception of this cake. So, now it's me, a couple of kids, one dog, too many cats to count and a cake. A very very good cake.
When you are baking there are always some basics to keep in mind. Eggs for one, should always be large and at room temperature. They will reach maximum volume this way. Flour is better sifted, to prevent any lumps. Don't try to mix hard butter because it is basically impossible! I have impatiently tried many times. If while creaming of the butter, sugar and eggs it curdles, add a small amount of flour and it will stop it. And always, I mean always, let your cake cool completely. Again, I have lots of experience on trying to decorate somewhat warm cakes. That might have something to do with their "natural I don't care" look.
Like I said, no beauty contest winner. If you are not overly put off by looks, give the cake a try. It is pretty easy, moist and really good. My son who isn't a fan of chocolate cake at all, really liked this one with the caramel sauce. It was the caramel sauce that sold him on it and he even said it was "really good". I hardly ever hear those words when he is referring to a chocolate cake. I am still baffled how I could have a kid that doesn't like chocolate cake. Strange!
Carmel Chocolate Layer Cake
Serves 12 / Prep time: 20 minutes / Cook time: 1 hour
2/3 Cup/150 grams butter
3/4 Cup/150 grams sugar
4 oz dark chocolate, roughly chopped
3 Eggs, at room temperate
1 3/4 Cups/220 grams flour
2 Teaspoons baking powder
1/2 Teaspoon salt
1 Teaspoon vanilla
1/2 Cup/120 ml full fat milk
1 Can condensed milk
Walnuts, roughly chopped
Preheat oven to 350 degrees F. Grease and line with parchment paper two 8 inch round baking tins. Set aside.
Put the chocolate in a double boiler set over simmering water. Stir until it melts, about 3-5 minutes. Remove from heat to cool slightly.
Sift together the flour, baking powder and salt in a medium bowl.
In the bowl of your electric mixer, add the butter and sugar. Mix on high speed for 3-5 minutes. It should be pale and fluffy. Beat in the vanilla. Add the eggs, one at a time mixing well after each addition. Beat in the chocolate until combined. Fold in half of the flour. Pour in the milk and stir to combine. Fold in the remaining flour and stir to combine.
Pour the batter evenly into the two prepared baking tins. Bake for 20-25 minutes or when a toothpick comes out clean.
Put the condensed milk in a double boiler set over simmering water. Leave it to caramelize for about 25 minutes, stirring occasionally. Remove from heat.
Remove from oven and leave a few minutes to cool. Turn out the cakes on a cooling rack and remove parchment paper. Leave to cool completely.
Put the bottom layer of the cake on your cake plate. Pour over half of the caramel and spread it out evenly. Put the other layer on top and pour over the remaining caramel. Spoon over evenly. Sprinkle over the chopped walnuts.
This cake is best at room temperature but can be stored in the fridge for several days.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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