Chocolate Caramel Fudge Cake
Submitted by con-knee
Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.
YIELD
12 servingsPREP
20 minCOOK
35 minREADY
55 minThis cake has a secret gooey center, and it’s not an accident.
You bake half the chocolate batter first until it’s just set, then pour a warm river of melted caramels and sweetened condensed milk right on top.
The second half of the batter goes over that caramel layer, and the whole thing goes back in the oven until the top is firm but that middle stays sticky and molten.
The cake itself is rich and tender from sour cream and unsweetened chocolate, with boiling water thinning the batter so it bakes up moist rather than dense.
Serve it warm with ice cream and watch the caramel stretch with every forkful.
Chef Tips
- Melt the caramels over low heat and stir constantly. They scorch fast and burnt caramel tastes bitter, not buttery.
- The batter will look thin after adding the boiling water. That’s exactly right. Don’t panic.
- Let the first layer bake until it’s firm to the touch before adding the caramel. If it’s still liquid, the caramel sinks to the bottom instead of staying in the middle.
- This keeps well covered at room temperature, but a quick 15 seconds in the microwave brings back that gooey caramel pull.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 9 by 13 cake pan.
Set aside.
Sift together the cake flour, baking soda and salt and set aside.
Beat the butter and sugar together in a large mixing bowl.
Blend in the eggs and beat until light and fluffy.
Stir in the vanilla and melted chocolate.
Alternately add the dry ingredients and the sour cream to the butter mixture.
Beat well after each addition.
Stir in boiling water.
(Batter will be thin).
Divide cake batter in half.
Pour one half into the prepared cake pan.
Bake 10 to 12 minutes, or until firm to the touch, and remove from the oven.
Meanwhile, prepare the filling.
Mix butter, caramels, and condensed milk in a sauace pan and melt over low heat, stirring often.
Remove from the stove and pour the mixture over the baked half of the cake.
Pour the remaining cake batter over the caramel mixture and return to the oven.
Bake for 15 to 20 minutes or until firm to the touch.
When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosing.
NOTE: melt chocolate in double boiler over simmer (not boiling water)
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