This indulgent dessert is a luxurious fusion of moist chocolate sponge and a rich, creamy caramel filling, cut into elegant square pillows that melt in your mouth. Inspired by the image of a soft, hand-pressed cake with a luscious layered center, this recipe delivers a bakery-style treat that’s both comforting and refined. The top is lightly dusted with powdered sugar, adding a delicate finish that contrasts beautifully with the deep cocoa tones. Whether served at a gathering or savored quietly with tea, this cake offers a perfect balance of texture, sweetness, and visual appeal.
INGREDIENTS:
For the Chocolate Cake:
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
For the Caramel Filling:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cubed
- ½ cup heavy cream
- ¼ tsp salt
- 1 tsp vanilla extract
For Garnish:
- Powdered sugar, for dusting
INSTRUCTIONS:
Step 1: Prepare the Cake Batter Preheat your oven to 175°C (350°F). Grease and line a rectangular baking pan (9×13 inches) with parchment paper. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter with both sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in the sour cream.
Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry. Mix until just combined—do not overbeat. Pour half of the batter into the prepared pan and smooth the surface.
Step 2: Make the Caramel Filling In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly until it melts into a deep amber liquid. Carefully add butter and stir until melted. Slowly pour in the cream while stirring—be cautious as it may bubble vigorously. Add salt and vanilla. Continue stirring until smooth and glossy. Let it cool slightly until thickened but still pourable.
Step 3: Layer and Bake Pour the caramel filling gently over the first layer of cake batter, spreading evenly but leaving a small margin around the edges. Spoon the remaining cake batter over the caramel layer and smooth the top carefully to avoid mixing the layers.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean (avoid piercing through the caramel layer when testing). Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Step 4: Slice and Serve Once cooled, cut the cake into neat square pieces. Lightly dust the tops with powdered sugar for a refined finish. For presentation, stack a few pieces to showcase the caramel layer peeking through the center.
Serving Suggestions & Variations:
- Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate ganache.
- Add chopped toasted pecans or walnuts to the caramel for a nutty crunch.
- For a salted caramel twist, increase the salt in the filling to ½ tsp and sprinkle flaky sea salt on top before serving.
- Make it keto-friendly by substituting almond flour, erythritol, and sugar-free caramel sauce.