Moist Chocolate Cake with Salted Caramel
Dark chocolate, tender cake crumb and salted caramel make this cake rich, moist and balanced. This recipe for moist chocolate cake with salted caramel gives dee…
Ingredienser
Base
Icing
Instructions
Heat the oven to 180 degrees and line the bottom of a 22 to 24 cm springform pan with parchment paper. Grease the sides with butter.
Melt the butter and stir in the cocoa powder until smooth.
Whisk eggs and sugar until pale and airy. Fold in the chocolate butter.
Sift together flour, baking powder, vanilla sugar and baking soda. Stir the dry ingredients into the batter alternately with kefir until smooth.
Roughly chop the dark chocolate and fold it into the batter.
Pour the batter into the pan and bake in the middle of the oven for about 45 minutes, until a cake tester comes out with a few moist crumbs.
Cool the cake before topping it with salted caramel sauce.
Nutrition per serving
Energi ca. 5049 kcal
Protein 85.1 g
Fett 240.8 g
Karbohydrater 700.8 g
Fiber 51.0 g
Sukker 407.4 g
Salt 9.5 g
Tips & tricks
Cool the cake completely before adding the caramel sauce. If the cake is warm, the sauce may soak in unevenly and make the top less neat, especially if the cake will be served in clean squares.
Did you know?
Kefir adds acidity to cake batter, and the acid reacts with baking soda to give the cake a softer and lighter texture. Together with dark chocolate, it creates a moist chocolate cake with good depth. Caramel on top adds sweetness and richness that suits the cake's mild acidity.
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