Caramel-Filled Chocolate Cake
This decadent caramel-filled chocolate cake is what dessert dreams are made of! Rich, soft chocolate sponge hides a creamy, homemade caramel core and is topped with glossy chocolate ganache. Every slice oozes molten caramel — perfect for birthdays, dinner parties, or when you’re craving something truly special.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Dessert
- Method: Dessert
- Cuisine: American, European
- Diet: Vegetarian
Ingredients
→ For the Chocolate Cake:
1¾ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
1½ cups (300 g) sugar
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 large eggs
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot water
→ For the Caramel Filling:
1 cup sugar
4 tbsp butter (room temperature)
½ cup cream
Pinch of salt (optional, for salted caramel)
→ For the Ganache Topping:
200 g dark or semi-sweet chocolate, chopped
1 cup cream
1 tbsp butter
Instructions
1️⃣ Prepare the Cake:
Preheat oven to 175°C (350°F). Grease and line an 8–9 inch (20–22 cm) round cake pan.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Whisk until well combined.
Add hot water last and stir until smooth. Batter will be thin.
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
2️⃣ Make the Caramel Filling:
Heat sugar in a dry saucepan over medium heat without stirring until melted and amber in color.
Add butter and stir until melted.
Slowly add cream (be careful, it may bubble). Stir until smooth.
Cook 1–2 more minutes until thickened slightly. Add salt if desired. Cool completely.
3️⃣ Fill the Cake:
Once cake is fully cooled, use a knife to cut a ring into the top of the cake (do not cut through to the bottom). Remove the center carefully.
Pour caramel into the hollowed space.
Replace the top piece of cake like a lid.
4️⃣ Make the Ganache:
Heat cream in a small saucepan until simmering, then pour over chopped chocolate in a bowl.
Let sit for 1 minute, then add butter and stir until smooth and glossy.
Pour ganache over the cake, letting it drip down the sides if desired.
5️⃣ Serve:
Slice to reveal the flowing caramel inside. Best served at room temperature.
Notes
For more dramatic caramel flow, warm the cake slightly before slicing.
Store covered at room temperature for 1 day or in the fridge for up to 3 days.
You can also make cupcakes using the same method for individual servings.
Find it online: https://allcookedup.com/caramel-filled-chocolate-cake/
