In paid collaboration with: Valio
Delicious caramel cream is a fabulous icing for this moist chocolate cake. The cake is really easy to make in just one bowl and you can whip the icing from caramel cream. Amazingly simple baking!
Caramel cream works wonderfully with pipings but you can also spread the cream on the cake with a spoon. Whether you prefer a relaxed rustic finish or a stunning decoration this cake is a winner at the coffee table!
PrintOne bowl chocolate cake with caramel whipped cream
- Prep Time: 20 min
- Cook Time: 18 min baking + cooling
- Total Time: 38 min
- Yield: 1 cake 1x
- Method: Mix & Bake
Ingredients
One bowl chocolate cake:
- 150 g butter (5.25 oz)
- 3 dl sugar (1 ¼ cup)
- 3 eggs
- 3 dl all-purpose flour (1 ¼ cup)
- 1 dl cocoa powder (¼ cup + 3 tbsp)
Icing:
- 2.5 dl Valio Caramel cream (1 cup + 1 tbsp)
Instructions
Preheat the oven to 200 degrees celcius (392 °F).
Butter and line a 20 cm size springform pan.
Melt the butter in the microwave or in a sauce pan and add the sugar.
Add the eggs mixing well.
Fold in the all-purpose flour and the cocoa powder through a sieve.
Pour the dough into the cake pan and bake in the middle of the oven for 18 minutes. The center of the cake should be moist.
Let the cake cool in the springform pan and transfer onto a serving plate.
Whip the caramel cream and divide it into two piping bags with a leaf nozzle and a star nozzle.
Pipe flowers on the cake or spread the cream with a spoon.
