Indulge in a culinary delight with our tantalizing Chocolate Caramel Nut Cake, a symphony of flavors that will captivate your taste buds. This delectable cake features a moist and fluffy chocolate sponge, generously layered with luscious caramel sauce and a medley of crunchy nuts. Topped with a rich chocolate ganache, this dessert is a masterpiece that combines the heavenly flavors of chocolate, caramel, and nuts in perfect harmony.
In addition to the main recipe, we offer a variety of tempting variations such as the Chocolate Caramel Nut Bundt Cake, a classic bundt cake infused with chocolate, caramel, and nuts. For those who prefer a gluten-free option, the Gluten-Free Chocolate Caramel Nut Cake provides a delightful alternative without compromising on taste or texture. If you're looking for a decadent treat, the Chocolate Caramel Nut Cheesecake combines a creamy cheesecake filling with a chocolate caramel nut crust, creating an irresistible fusion of flavors.
For those who love the combination of chocolate and nuts, the Chocolate Hazelnut Cake and the Chocolate Peanut Butter Cake offer unique twists on the classic chocolate cake. The Chocolate Hazelnut Cake features a rich chocolate sponge layered with hazelnut buttercream, while the Chocolate Peanut Butter Cake combines chocolate and peanut butter in a harmonious blend. With each variation, you'll embark on a culinary journey that showcases the versatility and deliciousness of chocolate, caramel, and nuts.
CHOCOLATE-CARAMEL-NUT CAKE
Caramel topping and nuts smother a rich chocolate cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h57m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for fluted tube, dark or nonstick pan). Grease and flour 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, dry pudding mix, water, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate chips. Pour into pan.
- Bake 46 to 54 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan to plate. Cool 10 minutes. Prick top of warm cake several times with fork; spread caramel topping over top of cake. Sprinkle with nuts. Cool completely, about 1 hour. Store covered.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 24 g, TransFat 0 g
CHOCOLATE CARAMEL NUT CAKE II
This cake is excellent with a big scoop of vanilla ice cream on top!
Provided by Stephanie
Categories Desserts Cakes Chocolate Cake Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9 inch square cake pans.
- In the top of a double boiler, combine the cut up candy bars, water, and peanut butter. Heat and a stir until well melted and blended. Set mixture aside to cool.
- Mix together the flour, baking soda, and salt. Set aside.
- Separate the egg whites from the yolks. Beat the egg whites until stiff peaks are formed. Set aside.
- In a large bowl, cream butter or margarine thoroughly. Gradually add the sugar and beat in the 4 unbeaten egg yolks, vanilla, and cooled candy bar mixture. Mix until smooth and add 1/4 cup of the buttermilk. Stir in the flour mixture alternately with the remaining 1 cup of buttermilk, mix only until just blended. Gently fold in the stiffly beaten egg whites. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cakes cool in pans for 5 minutes then turn out onto a cake rack to finish cooling. Serve with ice cream or whipped cream, if desired.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 33.5 g, Cholesterol 53.5 mg, Fat 12.5 g, Fiber 0.7 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 128.3 mg, Sugar 24.1 g
CHOCOLATE CARAMEL NUT CAKE
Easy-to-make chocolate cake with a gooey caramel center--almost like a candy bar.
Provided by Carol
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
- Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
- In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.
Nutrition Facts : Calories 266 calories, Carbohydrate 35.5 g, Cholesterol 18.1 mg, Fat 13.6 g, Fiber 0.7 g, Protein 3.1 g, SaturatedFat 6.3 g, Sodium 246.4 mg, Sugar 25.6 g
MAKEOVER CHOCOLATE-CARAMEL NUT CAKE
With layers of caramel and marshmallow frosting, this sweet treat really takes the cake! Serve this lightened-up version for special occasions and just wait for the praises! Lois Johnson - Bayfield, WI
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For caramel topping, in a small saucepan, combine brown sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes. Remove from the heat. Stir a small amount of hot topping into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. , Remove from the heat. Gently stir in butter. Cool to room temperature without stirring. Spread over cake to within 1/2 in. of edges; sprinkle with walnuts. Refrigerate for 30 minutes or until set., For frosting, in a small heavy saucepan, combine the sugar, corn syrup, water, egg whites and cream of tartar over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until frosting forms stiff peaks, about 7 minutes. Spread over cake., In a microwave, melt chocolate; stir until smooth. Drizzle over frosting. Chill until serving.
Nutrition Facts : Calories 278 calories, Fat 6g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 221mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 1g fiber), Protein 5g protein.
Tips:
- Use a high-quality chocolate and caramel sauce for the best flavor.
- If you don't have caramel sauce, you can make your own by melting caramels with a little bit of milk.
- Chop the nuts finely so that they are evenly distributed throughout the cake.
- Don't overmix the batter, or the cake will be tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
Conclusion:
This chocolate caramel nut cake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. With its rich chocolate flavor, gooey caramel sauce, and crunchy nuts, this cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love