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Chocolate and Vanilla - Caramel Cake

Chocolate and Vanilla - Caramel Cake is made by me as per the request of my daughter for her birthday. As I prepared it for birthday party, the cake was weighing around 2.5Kg. You can half the ingredients and make it as small cake.


Caramel Syrup
Ingredients
  • Sugar - 1 cup
  • Butter - 1 tbsp
  • Hot Water - 1/4 cup
Preparation Method
  1. Add sugar to a wide bottom thick pan and spread evenly.
  2. Keep the flame medium and cook till the sugar start to melt and the color changes to golden brown.
  3. Reduce flame to low, add butter and mix well.
  4. Slowly pour in the hot water, mix well and make sure that there is no sugar crystals; remove from flame and keep aside to cool down.
Chocolate Caramel Cake
Ingredients
  • All Purpose Flour  - 1 and 1/4 cups
  • Coco Powder - 1/4 cup
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos
  • Sugar - 3/4 cup (powdered)
  • Unsalted butter (in room temperature) - 100 gm
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Milk - 1/4 cup
  • Caramel Syrup - 2 tbsp
Preparation Method
  1. Preheat oven to 350 degree F (180 degree Celsius).
  2. Grease the baking tray with butter and dust with flour.
  3. Sieve together flour, coco powder, baking powder and salt and keep aside.
  4. Beat the eggs using a hand held electric mixer in a large bowl. 
  5. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  6. Add flour mix little by little to the egg-sugar-butter mix and combine using a spatula.
  7. Add milk, vanilla essence and caramel syrup; mix well.
  8. Pour the batter to the tray; gently tap the tray to remove the air bubbles.
  9. Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  10. Take the cake out from oven, invert to a wire rack and allow it to cool down completely.

Vanilla Caramel Cake
Ingredients
  • All Purpose Flour - 1 and 1/2 cups
  • Baking powder - 1/2 tsp
  • Eggs - 3 nos
  • Sugar - 3/4 cup (powdered)
  • Unsalted butter (in room temperature) - 100 gm
  • Salt - A pinch
  • Vanilla essence - 1/4 tsp
  • Milk - 1/4 cup
  • Caramel Syrup - 2 tbsp
Preparation Method
  1. Preheat oven to 350 degree F (180 degree Celsius).
  2. Grease the baking tray with butter and dust with flour.
  3. Sieve together flour, baking powder and salt and keep aside.
  4. Beat the eggs using a hand held electric mixer in a large bowl. 
  5. Add sugar and butter and mix at the lowest speed again for a 2-3 mins (till the sugar and butter dissolves).
  6. Add flour little by little to the egg-sugar-butter mix and combine using a spatula.
  7. Add vanilla essence,  ilk and caramel sauce; mix well.
  8. Pour the batter to the tray; gently tap the tray to remove the air bubbles.
  9. Bake in oven for 35-40 mins(or till the top of the cake become light brown) at 350 degree F(180 degree Celsius). (Prick the center of the cake with a sharp knife and it should come out clean, if done.)
  10. Take the cake out from oven, invert to a wire rack and allow it to cool down completely.
Assembling the Cake
Ingredients
  • Whipping Cream - 250 ml
  • Icing Sugar - 4-5 tbsp
  • Grated Chocolate - 2 cups
  • Fresh Cream - 1.5 cup
  • Chocolate / Sugar Sprinkles - as required
Preparation Method
  1. Cut both the cakes into 2 layers each and trim the sides and top.
  2. Wet the cake layers with caramel syrup (if the syrup has become thick, heat that using double boiler method and then bring to room temperature before applying on cake).
  3. Beat the whipping cream by gradually adding the icing sugar till thick peaks are formed.
  4. Spread 1 tsp of whipped cream to a cake board and keep one layer of vanilla cake; spread generous amount of whipped cream and level the top. Place one layer of chocolate cake on top of the cream and repeat the process with remaining layers of cakes. 
  5. Cover the top and sides of the cake with whipped cream and smooth the cake (if you are finding it difficult to smoothen the cake place the cake and whipped cream in refrigerator for 10-15mins: and then apply the cream).
  6. After covering the cake with whipped cream, refrigerate the cake for about 5-6 hours.
  7. Add fresh cream to a thick bottom pan and boil it. When fresh cream start to boil, remove from flame and add grated chocolate and mix well till the chocolate melt completely. This is the chocolate ganache. Allow the ganache to cool down for 5 mins:
  8. Take out the cake from refrigerator and place on a wire rack; whisk the chocolate ganache and slowly pour over the cake in circular motion starting from the middle of the cake moving to outside; the ganache will spread over the cake and start to set on the cake. You can slightly tilt the cake to cover the cake with ganache.
  9. Sprinkle the chocolate sprinkle as you desire.
  10. Refrigerate the cake for 6-8 hours, or over night.
  11. Once the cake set properly, remove from the refrigerator and cut into desired shapes.
  12. Indulge the soft, delicious, creamy Chocolate and Vanilla - Caramel Cake.

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