Chocolate and Caramel Swirl Cake

Chocolate and Caramel Swirl Cake

Ingredients:

For the Cake:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 cup cocoa powder
• 1/4 cup hot water

For the Caramel Filling:

• 1 cup caramel sauce (store-bought or homemade)

For the Chocolate Glaze:

• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 2 tablespoons unsalted butter

For the Decoration:

• 1/2 cup chopped nuts (e.g., peanuts, almonds, or hazelnuts)
• Chocolate chips or caramel pieces (optional)

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Beat in the eggs one at a time, then stir in the vanilla extract.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
   • In a small bowl, mix the cocoa powder and hot water to form a smooth paste.
   • Divide the batter in half. Mix the cocoa paste into one half of the batter.
2. Create the Swirl:
   • Pour half of the vanilla batter into the prepared loaf pan, spreading it evenly.
   • Pour half of the chocolate batter on top of the vanilla batter. Swirl the batters together gently with a knife or skewer.
   • Repeat with the remaining batters.
   • Drop spoonfuls of caramel sauce on top of the batter and swirl gently.
3. Bake the Cake:
   • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
4. Prepare the Chocolate Glaze:
   • Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
   • Remove from heat and add the chopped dark chocolate and butter. Let sit for 5 minutes, then stir until smooth and glossy.
   • Let the glaze cool slightly to thicken.
5. Glaze and Decorate the Cake:
   • Pour the chocolate glaze over the cooled cake, allowing it to drip down the sides.
   • Sprinkle the chopped nuts and optional chocolate chips or caramel pieces over the top of the glaze.
6. Serve:
   • Slice and serve the cake. Enjoy!