The best chocolate cake recipe ever – ultra-rich chocolate taste with a velvety soft texture, perfected by a buttery homemade caramel sauce. Pure chocolate pleasure.
Sometimes you just need a bit of chocolatey luxury in your life, and I have the perfect recipe for that – a good old-fashioned chocolate cake with a creamy, buttery caramel sauce. The key qualities in a great chocolate cake are quite simple: richness of chocolate flavor and a moist, soft texture. But not all chocolate cakes are created equal and I have experimented with a few recipes until perfecting this one.
I love the intensity of the chocolate in this cake and the decadent, unapologetically indulgent feel of it. This is certainly no diet food, but it really is the perfect chocolate cake that will truly satisfy all of your choco cravings. In fact, this is hands down my best chocolate cake recipe, and trust me, there have been quite a few testing rounds!
The caramel sauce is super easy to make (no thermometers or standing over the stove for an hour needed), just combine all ingredients in a saucepan and simmer until the sauce looks just right to you. Its softer, creamier flavor complements the chocolate cake perfectly and makes this dessert absolutely gorgeous.
What makes this cake perfect for serving guests is that you can make it the day before, cover it with plastic wrap and put it in the fridge overnight. Then make the caramel sauce just before you want to serve the cake and enjoy the utterly delicious combination of cool cake and warm, fudgy caramel sauce on top. Doesn’t really get better than that!
Made with simple ingredients you probably have in the kitchen already, this cake is very easy to make and will be a perfect way to make your home smell like a mini chocolate factory and send you, your guests, friends or family to chocolate heaven from the first bite.
The Best Chocolate Cake Recipe Ever
FOR THE CAKE:
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 ¼ cup sugar
1 teaspoon vanilla extract
4 heaped tablespoons cocoa powder
1 ½ sticks of butter
½ cup strong coffee
FOR THE CARAMEL SAUCE:
1/3 cup white sugar
2/3 cup brown sugar
½ cup heavy cream
½ stick butter
pinch of salt
1. To make the cake, first melt the butter and set aside to cool. Prepare the coffee and set aside to cool. Prepare a springform pan by buttering the sides and bottom and then shaking a flour/cocoa powder mixture inside to coat the buttered surfaces to keep cake from sticking in the pan.
2. Mix flour and baking powder together in a bowl. In another bowl, combine sugar and cocoa powder and mix until you see no more cocoa clumps. Pour the cocoa mix into the flour mix and whisk to combine thoroughly. Preheat the oven to 350° F.
3. Beat the eggs with an electric mixer until you have a foamy, very light yellow texture. Pour the melted butter and the vanilla into the flour bowl and mix only until all the flour has been incorporated into the butter. Gently fold in the eggs, mixing as little as possible until you have an even consistency. Then add the coffee gradually, gently mixing until the texture is smooth.
4. Pour the batter in the springform pan and bake on the low rack for about 50 minutes, or until a toothpick inserted in the middle comes out clean. Let cool at least 15 minutes before removing from pan.
5. To make the caramel sauce, combine all ingredients in a small saucepan, mix and heat until the butter has melted. Let simmer on a low-medium heat until the sauce reaches a desired thickness, around 10 minutes. Serve while still warm; the sauce will thicken as it cools.