BEHOLD. The Chocolate Caramel Crunch Cake.
This one is naughty. But so worth it. It´s a dense, chocolate loaf cake (with melted chocolate puddles throughout, obviously), oozy caramel puddles baked into the sponge, topped with crunchy, crumble’esk pieces.
It´s everything you want a baked good to be. Such a treat but totally worth every bite. Pretty easy to make too 🙂
Ingredients:
Cake:
180g unsalted butter, softened
100g caster sugar
100g soft brown sugar
2 eggs
170g self raising flour
75g coco powder
100g dark chocolate, chopped into chunks
6tbsp caramel (homemade or shop bought is grand)
Crumble topping:
100g salted butter, cubed
100g flour
100g soft brown sugar
Method:
- Start by pre-heating your oven to 170 fan, line and grease a loaf tin.
- The first thing you want to do it make your crumble topping. Simply put all the ingredients together in a bowl, the rub the butter into the sugar and flour until your finger tips until the mixture starts to clump together in clusters. Bake for about 20 minutes until its all golden and crispy, then remove from the oven and set aside.
- For the cake, beat together the butter and sugars until light and fluffy and paler in colour. Then add in the eggs one at a time until fully incorporated. Fold in the flour and coco powder then stir through the chocolate chunks and about a handful of the crumble.
- Pour the mix into the lined loaf tin, then take one tbsp of caramel at a time and dollop it throughout the loaf in, distributing as equally as you can. Bake in the middle of the oven for about 50 minutes until well risen and a cake skewer comes out clean.
- Once the cake has cooled slightly, spread a general layer of caramel on top of the loaf, then sprinkle the crunchy topping over it. Allow to cool completely before cutting and enjoy!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
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