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🍽️ Chocolate Cake with Caramel Filling

892 kcal · 30 min · 4 servings

Chocolate Cake with Caramel Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Roughly chop the chocolate and melt it over a bowl of hot water.
  3. 3. Let the melted chocolate cool down.
  4. 4. Beat the butter with the sugar until fluffy.
  5. 5. Stir in the eggs one by one into the butter mixture.
  6. 6. Stir the cooled chocolate into the butter mixture.
  7. 7. Mix the flour with the cocoa powder, baking powder, and almonds.
  8. 8. Add the flour mixture to the butter mixture.
  9. 9. Pour in the milk and stir everything together.
  10. 10. Pour the batter into a springform pan lined with baking paper.
  11. 11. Smooth the surface.
  12. 12. Bake the cake for approx. 35 minutes in the oven.
  13. 13. Perform the skewer test to check if the cake is done.
  14. 14. Loosen the cake from the pan while it is slightly cooled.
  15. 15. Let the cake cool completely on a wire rack.
  16. 16. Place the cake back inside a cake ring.
  17. 17. Cut 4 to 5 caramel candies into small pieces and set them aside.
  18. 18. Heat the remaining candies with 200 ml of cream in a small saucepan.
  19. 19. Stir until the candies have melted.
  20. 20. Let the caramel cream cool down completely.
  21. 21. Stir the cooled caramel cream into the mascarpone.
  22. 22. Whip the remaining cream until stiff.
  23. 23. Fill 4 to 5 tablespoons of the whipped cream into a piping bag with a star tip.
  24. 24. Fold the remaining whipped cream into the mascarpone cream.
  25. 25. Spread the cream smoothly over the cake base.
  26. 26. Decorate the surface with a cake comb.
  27. 27. Place the cake in the refrigerator for about 1 hour.
  28. 28. Garnish the cake with the small caramel pieces.
  29. 29. Add dollops of cream on top of the cake.
  30. 30. Carefully remove the cake ring.
  31. 31. Cut the cake into slices and serve.

Nutrition per serving