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I've created this sinful caramel-infused chocolate treat after many test batches to nail the perfect mix of deep cocoa flavor and smooth, buttery caramel. It bakes up unbelievably tender with little pockets of sweet, gooey goodness throughout. Friends always ask for my secret when I bring this to parties—they can't tell it's not from a bakery!
What Makes This Dessert Outstanding
The secret is poking those tiny holes so the warm caramel blend can sink right into the cake, creating little bursts of sweetness in every bite. The addition of coffee really brings out the chocolate notes while keeping the texture super soft. When chocolate meets caramel, you get this amazingly rich treat that's just right for celebrating something special.
Your Ingredients List
- Cake Components: 1¾ cups all-purpose flour ¾ cup unsweetened cocoa powder 2 cups granulated sugar 2 eggs 1½ teaspoon baking powder 1½ teaspoon baking soda 1 teaspoon vanilla extract Pinch of salt 1 cup milk 1 cup brewed coffee, cooled ½ cup vegetable oil
- Caramel Mixture: 1 jar caramel sauce (12.25 oz) 1 can sweetened condensed milk (14 oz)
- Topping Option: Chocolate sauce
Baking Instructions
- Set Up Your Kitchen
- Heat your oven to 350°F and grease a 9x13 inch baking dish thoroughly. Combine all dry items in a bowl then mix in your wet ingredients and beat for 2-3 minutes. Don't stress if your batter looks thin—it should be that way.
- Cook Your Cake
- Transfer the batter to your prepared pan and bake for 35-40 minutes. Test it with a toothpick—when it comes out clean, you're good. Let it cool all the way down—this step can't be rushed.
- Create Caramel Infusion
- Stir together your caramel sauce and sweetened condensed milk, then poke your cooled cake all over with holes. Pour this dreamy mixture on top, making sure it fills all those little openings.
- Patience Pays Off
- Stick it in the fridge for at least 4 hours. The wait isn't fun but it's crucial for the best result. Before you serve it, add some chocolate sauce drizzled over the top for extra indulgence.
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Tricks For Perfect Results
Getting this cake just right comes down to being patient. Don't rush cooling before adding the caramel mix, and never skip the chilling time. Those hours in the fridge let the caramel soak through properly. I think it tastes amazing with a dollop of vanilla ice cream or some freshly whipped cream on the side.
Time Well Spent
This dessert needs some extra effort but you'll be so glad you took the time. It's now my favorite thing to make for birthday celebrations or family get-togethers. The way all these textures and flavors come together creates something truly unforgettable that guests talk about long after.
Frequently Asked Questions
- → What does coffee do in the cake?
Coffee makes the chocolate taste even better. You won’t notice the coffee, but the flavor will pop more.
- → Is runny batter normal?
Yep, the liquidy batter guarantees a super moist cake. Don’t add extra flour or try to thicken it.
- → Can I make it a day early?
Totally! Stick it in the fridge for at least 4 hours. You can prep it up to 2 days ahead if needed.
- → Why poke holes in the cake?
It’s so the caramel mixture soaks through, making each bite extra moist and flavorful.
- → Will freezing ruin the texture?
Probably. Caramel filling doesn’t freeze well and could make it soggy when thawed.