Chocolate Caramel Cake
recipe

A deliciously moist chocolate cake filled with bananas and raspberries, topped with a soft chocolate caramel glaze. Perfect for celebrations or as a sweet snack.
Preparation Time: 1 hour
Serving Size: 10–12 servings

Ingredients:

- 200 g dark chocolate
- 150 g butter
- 250 g sugar
- 4 eggs
- 150 g all-purpose flour
- 1 tsp baking powder
- 2 bananas
- 200 g fresh raspberries
- 100 g cream
- 150 g sugar (for caramel)
- 50 g butter (for caramel)
- 100 g dark chocolate (for topping)

Instructions:

1. Melt the dark chocolate and butter in a saucepan over low heat, stirring until smooth.
2. In a bowl, whisk together the sugar and eggs until light and fluffy.
3. Add the chocolate mixture to the egg and sugar mixture and stir well.
4. In a separate bowl, combine the flour and baking powder, then add to the batter and mix until smooth.
5. Pour the batter into a greased cake pan and bake at 175°C (350°F) for about 25-30 minutes.
6. Allow the cake to cool before filling.
7. Once cooled, slice the cake in half. Spread sliced bananas and fresh raspberries on one half.
8. Place the second half of the cake on top.
9. To make the caramel, melt the sugar and butter in a saucepan, gradually adding the cream, and cook for about 5-10 minutes.
10. Pour the caramel over the cake and let it cool.
11. Melt the dark chocolate and drizzle it over the caramel layer.
12. Allow the cake to cool completely before serving.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 5 g
- Carbohydrates: 40 g
- Fat: 20 g
- Fiber: 2 g

Reviews: 3.32 (4087 reviews) ★★★★★ share