Choc Caramel Swirl Cake
Rich and decadent, this chocolate cake is laced with swirls of buttery caramel that melt into every bite. The perfect balance of fudgy texture and gooey caramel indulgence it can be served simply with a dusting of icing sugar or dressed up with extra caramel and a sprinkle of sea salt. Either way it’s a treat for any chocolate lover.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 10
What do I need?
For the Caramel
- 200 g caster sugar
- 60 mL water
- 60 g unsalted butter
- 125 mL cream
For the Cake
- 220 g plain flour
- 75 g cocoa powder
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 220 g caster sugar
- 100 g brown sugar
- 3 eggs
- 180 mL melted unsalted butter
- 250 mL buttermilk
- 2 tsp vanilla extract
- 125 mL hot water
How do I make it?
- Preheat oven to 180C.
- Make the Caramel Sauce by combining caster sugar and water in a small saucepan over medium heat. Cook until the sugar dissolves and is golden. Remove from heat and stir in butter and cream. Set aside to cool slightly.
- Grease the base and sides of a 22-centimetre round cake tin and line the base with baking paper.
- Whisk flour, cocoa powder, baking powder, bicarb, salt, caster sugar, and brown sugar together in a large mixing bowl.
- In a separate bowl mix egg, melted butter, buttermilk, and vanilla extract. Pour wet ingredients onto dry and mix to combine.
- Add hot water and stir until the batter is smooth.
- Pour half the batter into the cake tin, then dollop half the caramel sauce over the top and use a knife to gently swirl it through the batter. Add the remaining batter, then dollop and swirl the rest of the caramel.
- Bake for 45 – 50 minutes or until a skewer inserted comes out mostly clean (a little gooey caramel is fine).
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
