Chocolate and caramel cake

Chocolate and Caramel Cake Recipe


A cake long enough to make, but without great difficulty, it will suffice to master the technique of caramel sauce and you’re done. A very particular taste with this marriage of chocolate and caramel. We ate it the next day, the caramel sauce had taken all its flavor, it was a real killer. Of course we love chocolate at home and we had Léa, a friend of my daughter’s, she’s crazy about chocolate. As they had horseback riding in the afternoon, I made this chocolate and caramel cake for dessert for everyone’s pleasure. Even my dog Ficelle remained stoic during the whole assembly of the cake hoping at any time that a piece would fall on the floor. Well, no problem, he got a piece of my chocolate and caramel cake.

Chocolate and caramel cake recipe for 4 people:
Ingredients :

Caramel sauce

  • 100g sugar
  • 1 cl of glucose (optional)
  • 10 cl of liquid cream
  • 30 g salted butter


  • 180 g flour
  • 25 bitter cocoa
  • 1.5 cl of oil
  • 5 cl of raw milk
  • 1 egg
  • ½ packet of yeast

For the icing

  • 45 g of bitter cocoa
  • 4.5 cl of water
  • 80 g of butter at room temperature
  • 45 g icing sugar
  • 1 teaspoon of colored sprinkles.


Caramel sauce

  1. Start with the caramel sauce following the recipe the day before so that the caramel is cold.
  2. Preheat the oven the next day to 180 °.
  3. The cake
  4. Combine all the powders in the mixer bowl.
  5. Add the liquid ingredients and the beaten eggs.
  6. Beat the ingredients with the yeast, so that the mixture is very smooth.
  7. Divide the preparation into three.
  8. Line a 26 cm shortage mold.
  9. Pour one of the three parts of the cake and bake for 30 minutes.
  10. Unmold at the exit and let the cake cool on a wire rack.
  11. Repeat this operation twice.
  12. Cut four circles per cake using a cookie cutter.


  1. Boil the water and add the cocoa, mix until obtaining a smooth paste.
  2. Add the butter and sugar to the bowl.
  3. Mix in the bowl for 5 minutes.
  4. Pour in the cocoa mixture and beat for two more minutes.


  1. Place 4 cake circles on a rack.
  2. Drizzle generously with the caramel sauce.
  3. Place the second circle on the caramel.
  4. Drizzle generously with the caramel sauce.
  5. Place the third circle on the caramel.
  6. Drizzle generously with the caramel sauce.
  7. Poke a toothpick if your circles move.
  8. Let the preparation cool.
  9. Liberally coat the cake with the frosting.
  10. Smooth the surface, then the turn using a small spatula.
  11. Sprinkle with the vermicelli.

Preparation time: 60 minutes
Cooking time: 90 minutes
Number of people: 4
4 star rating: 1reviews


What wine to drink with: Chocolate and caramel cake

My favorite wine for this recipe: Rasteau Cépage Syrah, Grenache noir, Cinsault
Temperature between 17 ° and 18 °

Origin: Saveur Magazine

Melt the sugarAdd the creamAdd the butterMix sugar and chocolateMark the cakeAdd the caramelPlace another floorZoom<img src="/wp-content/uploads/2021/09/7681669222230511134.jpg" class="aligncenter"

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