Chocolate Chip Caramel Cake
This wonderfully indulgent cake with chocolate chip and caramel is an absolute delight!
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
For the cake:
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup butter softened
- ½ cup light-brown sugar packed
- ¼ cup dark brown sugar
- ¼ cup superfine sugar or granulated sugar
- 3 eggs at room temperature
- 1½ teaspoons vanilla extract
- 1 cup bittersweet or semisweet chocolate chips
For the caramel topping:
- ½ cup superfine sugar or granulated sugar
- 2 tablespoons golden syrup or corn syrup
- 1 stick/113g butter
- ¼ cup milk
- 2 teaspoons vanilla extract
Preheat the oven to 350 f/ 170c degrees.
Grease a 9-inch silicone pan.
Sift the flour, salt, and baking powder together into a large mixing bowl.
In a large mixing bowl, beat the butter, brown sugar, dark brown sugar and superfine sugar until fluffy.
Mix in the eggs one at a time, then add the vanilla.
Mix in the flour mixture by hand until combined.
Fold in the chocolate chips.
Spread the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until set golden brown.
Set aside to cool.
For the caramel:
Combine the sugar and syrup in a medium saucepan. Cook on medium heat, stirring constantly until it becomes a light caramel color.
Add the butter & milk, stir until smooth. Remove from heat and mix in the vanilla.
Set aside to cool slightly, then pour over the cooled cake.
Allow caramel to cool completely.
Cut into slices and serve.
Calories: 657kcal | Carbohydrates: 108g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 299mg | Potassium: 363mg | Fiber: 2g | Sugar: 91g | Vitamin A: 505IU | Calcium: 141mg | Iron: 2.8mg