Molten Caramel Cake Recipe
Looking for an indulgent, mouthwatering dessert that will wow your friends and family? This Molten Caramel Cake Recipe delivers a rich, gooey center of molten caramel hidden inside a decadent chocolate cake. Whether you’re a seasoned baker or just getting started, this recipe is sure to impress. Plus, with easy-to-find ingredients and simple steps, you’ll be able to whip up this show-stopping dessert in no time.
You may want to mix and match with these delicious Molten Nutella Pudding Cakes.
Recipe Details:
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 4 ounces semisweet chocolate, finely chopped
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons caramel sauce (or try homemade dulce de leche for a richer flavor)
Directions
Step 1: Prepare the Ramekins
Preheat your oven to 350°F. Mist six 6-ounce ramekins with cooking spray. Place a roasting pan in the oven and pour in about 1/2 inch of hot water—this will create a steam bath, helping the cakes cook evenly and stay moist.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, and baking powder until well-combined. Set aside.
Step 3: Melt the Chocolate and Butter
Combine the chopped semisweet chocolate and butter in a microwave-safe bowl. Microwave on high, stirring once or twice, for 1-2 minutes until almost melted. Then whisk the mixture until completely smooth. Set aside to cool slightly.
Step 4: Beat the Eggs
In another bowl, using an electric mixer, beat together the eggs, vanilla extract, sugar, and salt on medium-high speed. Keep mixing until the mixture turns pale yellow and slightly thick, about 5 minutes.
Step 5: Combine the Mixtures
Carefully fold the melted chocolate mixture into the egg mixture. Then, gently stir in the flour mixture until just combined. Be careful not to overmix—you want the cake to remain light and fluffy.
Step 6: Add the Caramel
Spoon half of the batter evenly into the prepared ramekins. Drop 1 tablespoon of caramel (or dulce de leche) into the center of each ramekin, then cover with the remaining batter.
Step 7: Bake the Cakes
Transfer the ramekins to the preheated roasting pan in the oven. Bake for about 30 minutes, or until the cakes have risen, and the tops are cracked. Let the cakes cool in the ramekins for about 5 minutes before serving.
Serve warm for the ultimate molten experience.
Expert Tips
- Avoid overbaking: Keep an eye on the cakes after 25 minutes. You want the tops to be cracked but not fully cooked through to maintain that signature molten center.
- Making ahead: You can prepare the batter in advance and refrigerate it for up to a day. Just bring it to room temperature before baking.
- Homemade caramel: If you have extra time, make your own dulce de leche. It adds a richer, more authentic caramel flavor.
Frequently Asked Questions
Q: What can I use instead of ramekins?
A: If you don’t have ramekins on hand, no problem! Oven-safe mugs, custard cups, muffin tins, or small baking dishes work as great substitutes. Just ensure the alternative has low edges if you plan to invert the cakes for serving.
Q: Can I make these ahead of time?
A: Yes! You can prepare the batter ahead and refrigerate it for up to 24 hours. When you’re ready to bake, let the batter come to room temperature before putting it in the oven.
Q: Can I substitute the caramel sauce with something else?
A: Absolutely! Try using peanut butter, Nutella, or even a rich ganache for a different flavor experience.
Want More Delicious Recipes?
Craving more scrumptious treats like this Molten Caramel Cake? Dive into my Pinterest board for a treasure trove of culinary inspiration! And if you’re looking to make meal prep even easier, don’t miss out on my cookbook, The How-To Cookbook for Teens: 100 Easy Recipes to Learn the Basics. It’s packed with simple yet delicious recipes designed to elevate your cooking game. Grab your copy today and start transforming your meals!
Molten Caramel Cake Recipe
Make this irresistible Molten Caramel Cake Recipe with a gooey center and impress your guests with a delicious homemade dessert.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 4 ounces semisweet chocolate, finely chopped
- 8 tablespoons (1 stick) unsalted butter, cut into pieces
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons caramel sauce (or try homemade dulce de leche for a richer flavor)
Instructions
Step 1: Prepare the Ramekins
Preheat your oven to 350°F. Mist six 6-ounce ramekins with cooking spray. Place a roasting pan in the oven and pour in about 1/2 inch of hot water—this will create a steam bath, helping the cakes cook evenly and stay moist.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, cocoa powder, and baking powder until well-combined. Set aside.
Step 3: Melt the Chocolate and Butter
Combine the chopped semisweet chocolate and butter in a microwave-safe bowl. Microwave on high, stirring once or twice, for 1-2 minutes until almost melted. Then whisk the mixture until completely smooth. Set aside to cool slightly.
Step 4: Beat the Eggs
In another bowl, using an electric mixer, beat together the eggs, vanilla extract, sugar, and salt on medium-high speed. Keep mixing until the mixture turns pale yellow and slightly thick, about 5 minutes.
Step 5: Combine the Mixtures
Carefully fold the melted chocolate mixture into the egg mixture. Then, gently stir in the flour mixture until just combined. Be careful not to overmix—you want the cake to remain light and fluffy.
Step 6: Add the Caramel
Spoon half of the batter evenly into the prepared ramekins. Drop 1 tablespoon of caramel (or dulce de leche) into the center of each ramekin, then cover with the remaining batter.
Step 7: Bake the Cakes
Transfer the ramekins to the preheated roasting pan in the oven. Bake for about 30 minutes, or until the cakes have risen, and the tops are cracked. Let the cakes cool in the ramekins for about 5 minutes before serving.
Serve warm for the ultimate molten experience.
Notes
Expert Tips
- Avoid overbaking: Keep an eye on the cakes after 25 minutes. You want the tops to be cracked but not fully cooked through to maintain that signature molten center.
- Making ahead: You can prepare the batter in advance and refrigerate it for up to a day. Just bring it to room temperature before baking.
- Homemade caramel: If you have extra time, make your own dulce de leche. It adds a richer, more authentic caramel flavor.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 515Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 165mgSodium: 370mgCarbohydrates: 70gFiber: 3gSugar: 56gProtein: 8g
The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.