Introduction:
This moist, fluffy chocolate cake layered with rich, creamy caramel (dulce de leche) is a crowd-pleasing dessert perfect for any occasion—from birthdays to cozy family gatherings. The soft sponge melts in your mouth, and the sweet filling adds the perfect touch of indulgence. Plus, it’s easy to make and slice into neat portions, making it ideal for parties or gifting!
Chocolate Cake with Caramel Filling – Recipe
Ingredients:
For the Chocolate Sponge Cake:
- 4 large eggs
- 1 cup (200g) granulated sugar
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 1½ cups (180g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 tbsp baking powder
- 1 tsp vanilla extract
- A pinch of salt
For the Caramel Filling:
- 1 can (about 400g) dulce de leche (or use thick caramel sauce)
- Optional: 2 tbsp butter or cream to soften the texture
For Topping:
- Powdered sugar (for dusting)
Instructions:
1. Prepare the Cake Batter:
- Preheat your oven to 175°C (350°F).
- Whisk the eggs and sugar in a large bowl until light and fluffy.
- Add milk, oil, and vanilla extract. Mix until combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Gently fold into the batter until smooth.
2. Bake the Cake:
- Pour the batter into a greased rectangular or square baking pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let it cool completely in the pan.
3. Slice and Fill:
- Once cooled, carefully slice the cake horizontally in half using a serrated knife.
- Spread a generous layer of dulce de leche or caramel filling on the bottom half.
- Place the top half of the cake back gently.
4. Cut and Decorate:
- Slice into neat squares or rectangles.
- Dust with powdered sugar on top for a beautiful finish.
Tips:
- You can add a hint of coffee or cinnamon to the batter for extra flavor.
- Store in an airtight container—this cake stays soft and delicious for days!
