Caramel-Filled Chocolate Cake – R E C E P T
Soft cake, flowing caramel, and rich chocolate… Every bite is legendary! 
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Ingredients
For the Chocolate Cake:
• 1 ¾ cups (220 g) all-purpose flour
• ¾ cup (75 g) cocoa powder
• 1 ½ cups (300 g) sugar
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 cup (240 ml) milk
• ½ cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 1 cup (240 ml) hot water
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For the Caramel Filling:
• 1 cup sugar
• 4 tablespoons butter (at room temperature)
• ½ cup cream
• A pinch of salt (optional, for salted caramel)
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For the Ganache / Chocolate Sauce:
• 200 g chocolate
• 1 cup cream
• 1 tablespoon butter
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Preparation
Prepare the Cake:
1. Preheat the oven to 175°C.
2. Mix the dry ingredients (flour, cocoa, sugar, baking powder, baking soda, salt) in a bowl.
3. Add the eggs, milk, vegetable oil, and vanilla, then whisk.
4. Finally, add the hot water and mix until smooth.
5. Pour into a greased 8–9-inch (20–22 cm) pan.
6. Bake for 30–35 minutes and let cool completely.
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Make the Caramel:
1. Place the sugar in a pan, melt until it turns caramel color, and wait without stirring.
2. Add the butter and stir.
3. Add the cream (it may splatter, be careful!).
4. Cook until you have a golden brown caramel.
5. Leave to cool.
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Fill the Cake:
1. Once the cake has cooled completely, cut out the center like a ring (do not cut the base).
2. Fill the hollowed-out space with caramel.
3. Replace the cut-out piece of cake as a lid.
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Prepare the Ganache:
1. Heat the cream and pour it over the chocolate.
2. Add the butter and stir until you get a shiny ganache.
3. Completely cover the cake with this ganache.
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Serving:
You’ll fall in love when you see the caramel flowing in every slice
