Chocolate, Caramel, and Coconut Chocolate Cake

I don’t know how your mind works, but sometimes, I just want to make a big, giant, delicious, moist cake. It’s as simple as that. I want great flavor. I want great texture. Yeah, I just want cake.

This cake wasn’t made for any occasion. Well, in a way, I guess it was. It was made because I wanted cake. I wanted chocolate cake. I wanted chocolate cake topped with icing, homemade caramel sauce, and coconut.

This cake uses two layers of chocolate cake with vanilla icing and caramel sauce sandwiched between. It’s covered and smothered with coconut, topped with caramel sauce, and drizzled in chocolate. It’s approachable, messy, and delicious. I know…it’s just what you wanted.

There is some assembly required. It’s layered, so that happens. Totally worth it though! But I should warn you…I don’t follow rules when I make a layered cake. Therefore, I haven’t given you any to follow. You can ice your cake however you want. You can smear it with a spoon, or use an angled spatula. That part is up to you. I’m just merely suggesting that you bake a chocolate cake, top it with buttercream icing, sprinkle it with coconut, and top it with caramel sauce. I’m a no-nonsense kind of cake maker. There are no rules here.

Chocolate, Caramel, and Coconut Chocolate Cake

Chocolate Cake

1/2 C White Sugar

1 C Brown Sugar

1 2/3 C Flour

1/2 C Cocoa Powder

1 1/2 Tsp Baking Powder

1 1/2 Tsp Baking Soda

1/2 Tsp Salt

2 Eggs

1 C Milk

1/2 C Saffola Oil

2 Tsp Pure Vanilla Extract

3/4 Cup Water, Boiling

Preheat your oven to 350 degrees

Mix all dry ingredients together. Add egg, milk, oil, and vanilla and beat well. Pour in boiling water, and stir the batter until combined.

Pour batter into two greased, 8-inch round cake pans. Bake for 18-22 minutes, until an inserted toothpick comes out clean.

Set cakes aside to cool.

Caramel Sauce

4 Tbsp Butter

3/4 C Brown Sugar

1/2 C Milk

1/2 Tsp Pure Vanilla Extract

Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk together. Cook for 5 minutes on medium heat. Remove from heat and let cool.

Basic Buttercream Icing

1 C Butter

4-5 Cups Powdered Sugar

2 Tsp Pure Vanilla Extract

2 Tbsp Milk

Beat the butter and gradually add 1 cup of the powdered sugar. Add the extract and milk and continue beating. Continue to add powdered sugar until you reach your desired consistency.

Chocolate Drizzle

1 C Chocolate Chips

1 Tbsp Butter

Microwave chocolate chips in a bowl, stopping to stir every 30 seconds. Once melted, stir in the butter.

Assembly

Top the first cake layer with a layer of icing, just enough to coat the top of the cake. Drizzle caramel sauce over the cake, then top with the second chocolate cake layer. Using the remaining icing, ice the top cake layer and the sides. Top with shredded coconut, then drizzle the remaining caramel sauce over top. Drizzle chocolate over top, if desired. Refrigerate for 20 minutes to let caramel set.

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One Response to Chocolate, Caramel, and Coconut Chocolate Cake

  1. Looks absolutely delicious! I would so love to try some. It just looks so good.

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