Chocolate Caramel together in a cake mean ultimate happiness!
I have actually stopped asking myself which one I like best: chocolate or caramel. I simply combine them in one dessert! It brings sweet and sinful together on a plate, in each bite. All that is left to be done is wallow in the pleasure with a cup of coffee. Think about the warm, cosy embrace of caramel with deep, dark fudgey chocolate streaks mixed into it. Need I say more?!
The idea of marbling two different colored batters into a cake originated in early nineteenth-century Germany. Traditionally a mix of molasses or any other dark colour ingredient ( fruits like strawberry) was swirled into a vanilla cake batter to create a marbling effect, flavoured with almond extract.
While the marble cake remained popular throughout the 19th and 20th centuries, chocolate substituted molasses in many versions outside Germany. In my version of this cake, I substitute the plain vanilla base with caramel flavoured cake, which means no white sugar at all. Flavoured with cinnamon or all spice, while baking it becomes a temptation difficult to wait for till it emerges from the oven.
This mix-everything-in-one-bowl-cake is perfect for a lazy weekend treat, picnic or late night dessert craving.
2+1/4 cups brown sugar
1 cup butter, softened
3/4 cup milk
1+1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon or all spice
1+1/2 teaspoons vanilla
200 grams dark or milk chocolate
This Is What You Do:
Mix all ingredients except chocolate in a big mixing bowl, beat on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes.
Pour 3/4 batter in pans, save the remaining 1/4 to mix with chocolate. Do not fill the pans more than half because we still have to add the chocolate mixed batter and the cake will need room to rise.
Melt chocolate in a microwave safe bowl at 30 seconds intervals till it’s like sauce.
Stir the chocolate sauce into the remaining batter. Pour the chocolate batter at gaps over the caramel batter. With a butter knife cut through the batters and slightly mix the two to make a swirly pattern. Do not over mix or during baking they will become one.
Bake for 30-35 minutes or until a wooden pick inserted comes out clean. Cool for 10 minutes before inverting onto a plate. Serve with caramel or chocolate sauce or as is. Enjoy with a good cup of coffee or black tea !
Want to make it more sinful? Try Caramel Sauce recipe for icing.