26 Mar Gail's Chocolate Caramel Cake
4 extra-large eggs ( room temperature)
1 cup of sugar/ or brown sugar
1&1/2 cups sifted cake flour
3/4 cup of vegetable oil
1 cup of warm water
1/2 cup of cocoa powder
1 teaspoon of baking soda, mix together with 2 tablespoons milk
3 teaspoons of baking powder
1 tablespoon of caramel/vanilla essence
With electric mixer, whisk eggs and sugar until light and creamy, about 3-4 minutes .
Add the oil and caramel/vanilla essence, mix for few seconds, add the cocoa powder in the warm water and stir until well combined and cocoa is completely dissolved, then add to dry ingredients, add baking soda mixture into the bowl, mix with a spatula or spoon until well combined. Do not overwork batter.
Pour batter in two buttered/greased 8″ round baking pans and bake on 180°C in preheated oven for 20 – 25 minutes, check with toothpick to see if it’s done baking, it will come away clean.
Decorate as desired. I used Caramel treat dessert topping to sandwich cakes together. Spread caramel on top and drizzle with chocolate ganache.
Recipe credit: Fatima Sydow
Prepared, tried and tested by: Gail Haselsteiner