CARAMEL CAKE


 




 

THIS RECIPE OF CARAMEL CAKE IS IDEAL FOR THE DIE HARD CARAMEL FAN. AND THIS RECIPE INCLUDE A HOMEMADE CARAMEL SAUCE!!   


I'm obsessed with how this Caramel Cake turned out to be pretty. Not just the combed sides of the completely smooth cake, but the caramel trickle that was just the correct consistency to not drip down all the way and make a hot mess. It is not always when things turn out smoothly over here, so when it does, I need to enjoy it! 


We'll talk about how to make caramel before we plunge into decorating this beautiful cake, just in case you've never done that before. Spoiler: it's super simple actually! It just calls for more attention to detail. 


You may make caramel in a variety of different forms, but I'm going to tell you about my favorite way to do it. It requires just four ingredients and just a little bit of patience. You'll need the ingredients below:


FOR THE SALTED BUTTER CARAMEL, I USED:


– 200 ml.Of whole liquid cream. 

– 160 gr.Of powdered sugar. 

– 60 gr.Of semi-salted butter.

– 5 gr.Of fine salt.



+ FOR THE DOUGH, YOU'LL NEED:


– A pot.Of plain yogurt. 

– 3 large eggs. 

– 3 Cups.Of sifted flour. 

– 2 Cups.Of sugar. 

– 1/2 Cup.Of vegetable oil. 

– 6 gr.Of baking powder. 

– 1 large spoon.Of liquid vanilla extract. 

– Caramel chips with a hint of salt, for topping. 


 

DIRECTIONS: 


Step 1. Melt 160 grams of powdered sugar, put in a very little saucepan on medium heat. We want a caramel that is a light amber but not too dark. 


At the time of the process, heat 200 ml of the whole cream. 


Step 2. Then add the cream slowly stirring continuously. If doing this, sugar will not have an impact. 


Step 3. If you end up with a giant carambar sticking to your spoon, through it all, DON'T Worry! Send the pan back to the heat and stir again, in the end, the caramel almost melts. 


The purpose is to get a caramel that is really smooth. 


Step 4. Off-heat, add 5 g of salt and 60 g of semi-salted butter. Mix together and transfer the caramel into a refrigerated container. 



TO MAKE THE DOUGH: 


Step 5. Mix the pot of yogurt with three large eggs properly. Then add the 


Step 6. Half cup of vegetable oil.  Mix well, then add the 2 cups of sugar.     


2 jars of cocoa, next. 


Step 7. After that add 3 cups of sifted flour and add 6 g of baking powder and blend properly. 


Step 8. Once blended, mix in the prepared caramel and vanilla liquid extract. Pour your dough into a mold, you need to grease it if it is a metal mold. 


Step 9. Bake at 150 degrees C for 40 minutes by immediately putting the mold on the oven rack.  


Step 10. Depending on the scale of the mold and the oven, the cooking period may depend on the pricking with the tip of the knife, which must come out dry. 



Step 11. You should make either in a savoring mold and muffins with this quantity whether you have some dough remaining, or in a cake mold, or for want of or other.

Unmold, switch the cake over, and on a wire rack, let it cool.

ENJOY IT!!