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Warm Chocolate and Caramel Cakes

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.

It's time to go back to basics.
         
            
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
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Directions

  1. 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.
  2. 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.
  3. 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.

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Cake Magazine: Warm Chocolate and Caramel Cakes
Warm Chocolate and Caramel Cakes
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.
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