Salted Caramel Chocolate Cake

by

Tenina Holder

POSTED August 12, 2019 (LAST UPDATED October 14, 2020)

Serves

16

Total Time

45mins

Calories

389

This family cake is a little bit special as well, but does the distance for large gatherings. Super quick to mix, really delicious with nothing else. Serve with or without whipped cream or ice-cream. This cake ...

recipe-image

    INGREDIENTS


  • Water icon
    Water

    as needed

  • Extra virgin olive oil icon
    Extra virgin olive oil

    140 g (about ¾ cup)

  • Water icon
    Water

    400 g (about 1 ¾ cups)

  • Vanilla bean paste icon
    Vanilla bean paste

    2 teaspoons (about 11 g)

  • Balsamic vinegar icon
    Balsamic vinegar

    40 g (about 40)

  • Baking soda icon
    Baking soda

    1 teaspoon (about 5 g)

  • Coconut sugar icon
    Coconut sugar

    300 g (about 1 ½ cups)

  • Bread flour icon
    Bread flour

    500 g (about 4 cups)

  • Cocoa powder icon
    Cocoa powder

    50 g (about ½ cup)

  • Sea salt icon
    Sea salt

    1 pinch

  • Salted caramel sauce icon
    Salted caramel sauce

    400 g (about 1 ½ cups)

    METHOD


  • 1. Pre-heat oven - 170°C
  • 2. Add water to a clean baking dish
  • 3. Place - low rack
  • 4. Add extra virgin olive oil, water, vanilla bean paste, balsamic vinegar, baking soda, coconut sugar, bread flour, cocoa powder and sea salt to the TM5 bowl
  • 5. Mix - approx 10 sec, speed 6
  • 6. Scrape down sides of TM5 bowl
  • 7. Mix - approx 10 sec, speed 6
  • 8. Scrape down sides of TM5 bowl
  • 9. Transfer mixture to cake tin
  • 10. Pour salted caramel sauce into the cake tin
  • 11. Smooth
  • 12. Bake - 45 min, 170°C
  • 13. Serve

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