Silk Chocolate Drizzle Caramel Cake: A Sweet And Smooth Showstopper

By Bhavana Verma

Ingredients

1½ cups (190g) all-purpose flour
½ cup (50g) cocoa powder
1 tsp baking powder
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large eggs
1 tsp vanilla extract
¾ cup (180ml) buttermilk
1 cup (200g) sugar
½ cup (120ml) heavy cream

Prepare Cake Batter

Preheat oven to 175°C. Mix flour, cocoa powder, and baking powder, then beat in butter, sugar, eggs, vanilla, and buttermilk until smooth.

Bake the cake

Pour the batter into greased cake pan and bake for 30-35 minutes.

Make Caramel Sauce

Heat sugar in a saucepan until golden, then carefully whisk in warm heavy cream until evenly smooth.

Cool and Assemble

Let the cake cool down then poke small holes in it. Pour the caramel sauce over it soak.

Drizzle and Serve

Warm the remaining caramel sauce and drizzle it over the cake. Slice it up to serve.