Salted Caramel Chocolate Cake

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recipe by Tenina Holder

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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 freezes really well.

Inspired by:

recipe updated Aug 12, 2019


  • Water icon
    as needed
  • Extra virgin olive oil icon
    Extra virgin olive oil
    154ml (¾ cup)
  • Water icon
    400ml (1¾ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    2 tsp (11g)
  • Balsamic vinegar icon
    Balsamic vinegar
    36ml (2½ tbsp)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Coconut sugar icon
    Coconut sugar
    300g (about 1½ cups)
  • Bread flour icon
    Bread flour
    500g (about 4⅛ cups)
  • Cocoa powder icon
    Cocoa powder
    50g (about ½ cup)
  • Sea salt icon
    Sea salt
    1 pinch
  • Salted caramel sauce icon
    Salted caramel sauce
    400g (about 1½ cups)


  • kCook icon Spatula
  • kCook icon TM5
  • kCook icon Cake tin
  • kCook icon Baking dish - 2 quart
  • kCook icon Tm5 bowl

Step preview

  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. Fit TM5 bowl to TM5
  6. Mix - approx 10 sec, speed 6
  7. Scrape down sides of TM5 bowl
  8. Mix - approx 10 sec, speed 6
  9. Scrape down sides of TM5 bowl
  10. Transfer mixture to cake tin
  11. Pour salted caramel sauce into the cake tin
  12. Smooth
  13. Bake - 45 min, 170°C
  14. Serve
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