Chocolate Caramel Cake

Chocolate Caramel Cake – Chocolate is so versatile that it goes well with so many flavors, including caramel. Here’s a chocolate cake covered
with caramel frosting and drizzled with caramel sauce that you will surely find hard to say no to.
Serving Size: 30
Preparation & Cooking Time: 1 hour and 20 minutes

Chocolate Caramel Cake

Ingredients:
Caramel sauce
1 cup granulated sugar
6 tablespoons butter, softened
1/3 cup heavy cream
¼ teaspoon salt
Cake
Cooking spray
3 cups all-purpose flour
1 ½ teaspoons baking powder
1 tablespoon baking soda
½ cup cocoa powder
½ teaspoon salt
2 ¾ cups granulated sugar
3 eggs
1 tablespoon coffee powder
1 ½ cups hot water
1 cup buttermilk
½ cup sour cream
¾ cup vegetable oil
1 teaspoon vanilla extract
Frosting
1 cup butter
¼ teaspoon salt
1 teaspoon vanilla extract
3 cups powdered sugar
¼ cup heavy cream
1/3 cup caramel sauce
1 tablespoon egg white
Topping
Chocolate pearls
Instructions:
Add the sugar to a pot over medium heat.
Cook while stirring until the sugar has melted.
Turn off the heat.
Gradually add the butter, heavy cream and salt.
Transfer to a container and refrigerate for 30 minutes.
Preheat your oven to 325 degrees F.
Cover your cake pan with parchment paper and spray with oil.
Combine the all-purpose flour, baking powder, baking soda, cocoa powder, granulated sugar and salt in a large
bowl.
In another bowl, mix the eggs, coffee powder, hot water, buttermilk, sour cream, vegetable oil and vanilla extract.
Add this mixture to the flour mixture.
Mix until smooth.
Pour the mixture into the cake pan.
Bake in the oven for 50 minutes.
Let cool on a wire rack for 10 minutes.
Using a mixer, mix the butter on medium speed for 2 minutes or until light and fluffy.
Stir in the rest of the frosting ingredients, adding 1/3 cup of the prepared caramel sauce.
Frost the cake.
Drizzle with the remaining caramel sauce.
Top with the chocolate pearls and serve.