Decadent Chocolate Caramel Drip Cake Recipe

This Chocolate Caramel Drip Cake recipe combines rich chocolate layers with a luscious caramel topping, creating a stunning dessert for any occasion. Perfect for celebrations, this cake is sure to impress your guests with its delightful flavors and beautiful presentation.

The recipe is straightforward and involves basic baking techniques, making it accessible for both novice and experienced bakers. You can customize it with your favorite fillings or toppings to make it uniquely yours.

Indulgent Chocolate Caramel Drip Cake Recipe

This cake features moist chocolate layers filled with creamy caramel and frosted with chocolate ganache. The drip effect is achieved with a simple caramel sauce, adding a touch of elegance. The recipe takes about 1 hour and serves 8-10 people.

Ingredients

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 cup caramel sauce (store-bought or homemade)
1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
Additional caramel sauce for drizzling

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add Wet Ingredients: Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until well combined. Gradually stir in boiling water until smooth.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare Ganache: In a saucepan, heat heavy cream until just simmering. Pour over chopped chocolate in a bowl and let sit for 5 minutes. Stir until smooth and glossy.
Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top, then add the second cake layer. Frost the top and sides of the cake with chocolate ganache.
Create the Drip: Warm additional caramel sauce slightly and drizzle it over the edges of the cake, allowing it to drip down the sides.
Serve: Slice and serve the cake, drizzling extra caramel sauce on individual slices if desired.