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Chocolate Caramel Cake

A striking, beautiful cake with an amazing flavor! This chocolate cake brings together the bittersweet taste of real chocolate, sweet caramel, and popcorn in perfect balance. It's surprisingly easy to make, and it'll wow everyone with its looks and flavor — a real showpiece for a celebration.

katenokAuthor avatar
Recipe author
Chocolate caramel cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 39 % 26 g
Carbohydrates 53 % 35 g
397 kcal
GI: 11 / 0 / 89
  • The batter comes together quickly, so start preheating the oven right away to 350°F (180°C), or 320°F (160°C) on convection. The butter should be at room temperature — take it out of the fridge ahead of time. Cream the butter with the sugar until the mixture grows in volume and the sugar dissolves. Beat in the eggs one at a time, mixing well after each. In a separate bowl, sift the flour and add the cocoa and baking powder; stir the dry ingredients together with a whisk or fork until even. Add the dry mix to the butter mixture along with the milk and combine with a mixer or spatula. You can bake the layers in three pans at once, one at a time, or as one tall sponge that you split into 3 layers later. Bake until a skewer comes out dry. Take the cake out hot, leave it in the pan for 5 minutes, then turn it out onto a rack to cool. For the filling, make a chocolate ganache: combine the broken-up chocolate and the cream in a saucepan, melt over a water bath (double boiler), and stir with a fork until smooth, then let it cool. For the caramel popcorn, pour the sugar into a saucepan or skillet and stir with a wooden spoon until it dissolves; take it off the heat, pour in the water, and stir, then return it to low heat and stir until any lumps dissolve. Stir in the popcorn, then turn off the heat and let it cool. For the frosting to cover the cake, beat the butter with the powdered sugar until creamy, then gradually mix in the cocoa and mascarpone and beat until smooth. Now assemble: set the bottom layer on a plate or cake board, spread it with ganache, add the middle layer, more ganache, and finish with the top layer. Cover the whole cake with the mascarpone frosting, smoothing the top and sides. Drizzle the cake with caramel — use a ready-made sauce, or melt sugar in a skillet until liquid and golden-brown. Drizzle it over the cake, letting it drip down the sides, and decorate with the popcorn. Serve chilled. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Cocoa powder - 374  kcal/100g
  • Water - 0  kcal/100g
  • Bitter chocolate - 539  kcal/100g
  • Baking powder - 79  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Mascarpone cheese - 412  kcal/100g
  • Popcorn - 480  kcal/100g

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