WARM CHOCOLATE STOUT CAKES WITH WHISKEY CARAMEL SAUCE
Steps:
- For the whiskey caramel sauce: Combine the sugar and 1/4 cup water in a medium saucepan over medium-high heat, swirling the pan but not stirring, until the mixture is dark amber, 7 to 10 minutes. Turn off the heat and whisk in the heavy cream, vanilla and salt until smooth. Whisk in the whiskey. Transfer to a bowl and cool completely (the caramel will thicken as it cools).
- For the chocolate stout cakes: Position a rack in the center of the oven and preheat to 350 degrees F.
- Melt the butter in a medium saucepan over medium heat until it just begins to bubble, about 5 minutes. Add the cocoa powder and whisk until dissolved and the mixture is smooth, about 30 seconds. Remove from the heat and whisk in the stout beer. Set aside to cool slightly, about 5 minutes.
- Meanwhile, spray a 12-cup muffin tin generously with nonstick canola oil spray and wipe out any oil that pools at the bottom of the cups. Dust the muffin cups with cocoa powder and tap out the excess.
- Whisk the flour, brown sugar, baking soda and salt in a medium bowl.
- Whisk the egg, Greek yogurt and vanilla extract in large bowl.
- Whisk half of the stout beer mixture into the egg mixture and blend until combined. Whisk in the remaining half of the stout beer mixture and blend until smooth. Add the flour mixture and blend until just combined.
- Divide the batter evenly into the prepared muffin tin. Bake the cakes, rotating the muffin tin halfway through, until a tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the muffin tin to a wire rack and let the cakes cool in the muffin tin for 10 minutes.
- Loosen the edges of each cake with an offset spatula, then carefully remove the cakes from the muffin tin. Serve the warm cakes upside-down on individual plates drizzled with the Whiskey Caramel Sauce and sprinkled with the toffee bits.
WARM FLOURLESS CHOCOLATE CAKE WITH CARAMEL SAUCE
A rich complex bittersweet chocolate cake which is simple to make and always loved by all.
Provided by GANCHROW
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
- Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
- Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
- In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
- Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 61.2 g, Cholesterol 165.9 mg, Fat 34.1 g, Fiber 3.7 g, Protein 6.5 g, SaturatedFat 20.2 g, Sodium 153.3 mg, Sugar 55.5 g
WARM CHOCOLATE PUDDING CAKES WITH CARAMEL SAUCE
These rich chocolate cakes have a soft center that partners well with the caramel topping. For the best texture, don't overbake the cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Butter four 6-ounce ramekins, then coat lightly with sugar, tapping out excess. In a microwave-safe bowl, combine butter and chocolate. Microwave until melted, about 1 minute; stir until smooth. (Or melt mixture in a heatproof bowl set over, not in, a pan of simmering water.)
- In a large bowl, whisk together sugar, eggs, yolks, flour, and salt; add chocolate mixture and whisk to combine. Fill each ramekin three-quarters full with batter; place on a rimmed baking sheet and refrigerate 15 minutes.
- Bake until center of a cake is soft but not wet when pressed, 27 to 30 minutes. Let cool 5 minutes. Serve cakes warm, topped with caramel and whipped cream.
Nutrition Facts : Calories 519 g, Fat 40 g, Fiber 3 g, Protein 8 g
LITTLE WARM CHOCOLATE CARAMEL CAKES
Warm caramel sauce and a little chocolate syrup spooned into a ramekin's bottom results in a cake with an irresistibly gooey surprise. Plan ahead, because you need to freeze the ramikins for about 70 minutes before baking. Adapted from Country Living magazine.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 6 ramekins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F.
- Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
- Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
- Fill each ramekin with 1/3 cup of batter.
- Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!
Nutrition Facts : Calories 552.1, Fat 14.7, SaturatedFat 2.9, Cholesterol 0.9, Sodium 672.8, Carbohydrate 104.3, Fiber 3.2, Sugar 31.5, Protein 5.5
SALTED CARAMEL MILK CHOCOLATE CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h15m
Yield 2 (9-inch) cake layers
Number Of Ingredients 19
Steps:
- Put your chocolates in a big bowl. Put the sugar and 1/2 cup water in a saucepan and place over medium heat. Stir until the sugar dissolves and bring up to a boil. As soon that happens, stop stirring and let it boil until it turns an amber color, 8 to 10 minutes or so. (If you think that it needs another stir, brush down the sides of the pan with a wet pastry brush, and stir the entire mixture, picking up the pot itself by the handle, being careful not to touch the caramel or else it could crystallize.) Once the mixture reaches that dark amber color, turn the heat down. Stand back from the pot and add the cream very slowly, stirring with a heatproof spatula. (If you are nervous about the steam, wear a kitchen glove to protect your hand.) Continue to stir until all is incorporated. Once the mixture is smooth, stir in the fine salt. Take off the heat and pour the caramel over the bowl of chocolate. Whisk to combine, making sure all the chocolate melts. Pop in the fridge for about 1 hour until completely chilled.
- Take the frosting out of the fridge and beat it with a hand mixer just until it becomes spreadable. Add the butter in pieces and mix until it's all combined. Pop back into the refrigerator for another hour.
- Place 1 cake layer on a cake platter, flat-side up. (You want the cake flat-side up so when you get into it you'll have nice and even layers.) Evenly spread 2 cups of the frosting over the top. Sprinkle with sea salt flakes, then put the other cake layer on top, flat-side up. Spread the rest of the frosting over the top and on the sides of the cake. Sprinkle the top with more salt flakes.
- Put a rack in the middle of the oven and preheat the oven to 350 degrees F. Butter 2 (9 by 2-inch) nonstick round cake pans. Line the bottom of each with a round of parchment paper, and then butter the paper.
- Sift the flour, cocoa, baking soda and salt together onto parchment paper. With an electric mixer on medium-high speed, cream the butter and sugars until light and fluffy, 4 or 5 minutes. Add your eggs, 1 at a time, mixing until completely incorporated before adding each additional egg. Mix in the chocolate and vanilla, making sure to combine really well. Turn the mixer to low and slowly add the dry ingredients, alternating with the buttermilk, in 3 batches, starting and ending with the flour mixture. Make sure to let it mix thoroughly.
- Pour half the batter in each pan and spread it evenly with a spatula or butter knife. Bake until a toothpick comes out clean, 25 minutes. Remove the pans to racks and allow the cakes to cool for 10 minutes or so. Loosen the edges of the cake from the pan with a knife, then turn them onto the racks. Remove the paper and let the cakes completely cool.
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TRIPLE-LAYER CHOCOLATE-CARAMEL CAKE RECIPE - SOUTHERN …
From southernliving.com
5/5 (2)Total Time 10 hrs 30 mins
- Prepare the Chocolate-Caramel Ganache: Stir together chocolate chips, corn syrup, and, if desired, bourbon in a large bowl. Set aside.
- Stir together sugar, cold water, and cream of tartar in a large, heavy saucepan. Cook over medium, swirling pan occasionally, until sugar dissolves and starts to change color. Increase heat to high, and cook, swirling pan occasionally, until mixture is a rich, golden caramel color, 4 to 5 minutes.
- Remove pan from heat. Using a long- handled wooden spoon, carefully stir in heavy cream. (Be careful: Hot caramel can spit and bubble as the cream hits it.) Reduce heat to low, and return pan to heat. Cook, stirring constantly, until caramel thickens slightly and any lumps of hardened caramel have melted, about 4 minutes. Pour warm caramel sauce over chocolate chip mixture, covering chips completely. Let stand 1 minute. Stir until mixture is completely smooth. Stir in salt. Add butter, 1 tablespoon at a time, stirring until melted and combined after each addition. Let ganache cool until lukewarm. Cover loosely with plastic wrap, and let stand at room temperature 8 hours or overnight.
- Prepare the Cake: Preheat oven to 350°F. Lightly coat 3 (9-inch-round x 2-inch-deep) cake pans with cooking spray, and line bottoms with parchment paper. Sift together flour, cocoa, baking powder, baking soda, and salt in a large bowl. Set aside.
CHOCOLATE CARAMEL CAKE • LOVE FROM THE OVEN
From lovefromtheoven.com
5/5 (4)Estimated Reading Time 5 mins
- Make cake mix according to package directions, adding in an extra egg and ½ cup sour cream to the ingredients.
- While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Stir well until melted and combined.
CHOCOLATE CARAMEL CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (11)Calories 625 per servingTotal Time 4 hrs
- To make the cake: Preheat the oven to 350°F. Lightly grease two 8” round pans; make sure they’re at least 2” deep. Divide the batter evenly between the two pans and bake the cakes for 35 to 38 minutes, until they test done.
- Turn the cakes out of the pans onto a rack to cool completely while you continue with the recipe.
- To make the syrup: Combine the sugar and water in a microwave-safe measuring cup and heat for 90 seconds at high power; or heat the mixture in a small saucepan set over medium heat. Stir until the sugar dissolves, then add the rum. Set aside to cool.
- To prepare the cake: Cut a small vertical notch in the sides of the two cake layers. (Since you’ll be cutting each layer in half to make a total of four layers, the notches will help you line them back up when it's time to assemble the cake.)
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