By Bethany Lyttle, CountryLiving
In this variation on our Basic Chocolate Cake, warm caramel sauce spooned into a ramekin's base results in a cake with an irresistibly gooey surprise.
Total Time:
Cook:
Level:
Moderate
Yield:
6 mini cakes
Serves:
6
Ingredients
- butter
- 1 jar good-quality caramel sauce
- 1½ c. sifted cake flour
- ⅓ c. Dutch-process cocoa
- 1 tsp. baking soda
- 1 c. sugar
- ½ tsp. salt
- 1 c. Strong brewed coffee
- ⅓ c. light olive oil
- 1½ tsp. vanilla extract
- 1 tbsp. aged balsamic vinegar
Directions
- Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
- Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
- Fill each ramekin with 1/3 cup of batter. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes.
