Ingredients
- For the cake:
- 1 cup/125g all-purpose/plain flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 sticks/113g butter, softened
- ½ cup/110g packed light-brown sugar
- ¼ cup/55g dark brown sugar
- ¼ cup/55g superfine/caster sugar or granulated sugar
- 3 eggs, at room temperature
- 1½ teaspoons vanilla extract
- 1 cup/300g bittersweet or semi sweet chocolate chips
- For the caramel topping:
- ½ cup/110g superfine/caster sugar or granulated sugar
- 2 tablespoons golden syrup or light corn syrup
- 1 stick/113g butter
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Recipe Description
For the ultimate indulgence look no further than this recipe for Chocolate Chip Caramel Cake from Erren’s Kitchen. This amazing cake makes an impressive centerpiece for any party or family gathering.
This recipe was a mistake. A beautiful mistake, but a mistake all the same. I was developing a recipe for my son’s teacher as an end of year gift (that recipe is coming soon). With my first run of the recipe, the cake wasn’t sweet enough for what I was going for. I didn’t want to waste it though and since I was having a little party for my son’s friends and knew I’d have parents popping in, I wanted to find a way to save the cake and make it something everyone would enjoy. Who doesn’t like caramel, right? So, I whipped some up, poured it over the cake and it was a roaring success! Everyone loved it so that’s how my mistake became this glorious dessert!
