Chocolate Cake with Caramel Sauce

030115If you want to bake something chocolaty I have the recipe that you are sure to enjoy.

A rich chocolate cake soaked with a caramel sauce and topped with amazing dark chocolate frosting. That is when a chocoholic’s dream come true. The essence of this chocolate cake – moist, luscious, and bursting with flavor.

This cake is perfect for celebrations – New Year, Christmas, Old New Year! Though the baking process takes enough of time, the result makes it worth. This cake will become your secret weapon for any parties.


  • 2 eggs
  • 1 tsp salt
  • 1 1/2 tsp soda
  • 2 cups of flour
  • 1 1/2 tsp leaven
  • 3/4 cup of cocoa
  • a pinch of vanillin
  • 1 tsp vinegar (9%)
  • 240 ml sour cream
  • 1/2 cup vegetable oil
  • 3 1/4 cup brown sugar
  • 500 ml condensed milk
  • 170 g (6 oz) dairy butter
  • 1/4 cup of walnut halves
  • 3/4 cup of chopped walnuts
  • 250 g (1/2 lb) dark chocolate
  • coconut flakes – to taste


For a caramel sauce:

Combine 115 g (4 oz) of dairy butter with 1 cup of brown sugar, and 400 ml of condensed milk in a pan. Stir the mixture over medium heat until the butter melts and the sugar dissolves completely. Do not bring the mass to boil.

Preheat an oven to 175°C (347°F). Cover two baking trays with parchment paper. Pour the caramel sauce in the trays dividing it evenly between two trays. Add chopped walnuts above and set aside for a while to let the sauce cool.

For batter:

Combine flour, cocoa, 2 cups of brown sugar, leaven, soda, and salt. Then add eggs, sour cream, vegetable oil, vanillin, vinegar, and 1 cup of hot water. Stir carefully with the help of a wooden spoon until you get homogenous mass.

Pour the batter above the caramel sauce. Do not hurry and do everything carefully because if you pour too many batter at once, the caramel can slop over.

Bake the cake for 35-40 minutes. Let the crusts cool for 10 minutes. Then turn over each crust and remove the parchment paper.

Combine 100 ml of condensed milk with 1/4 cup of brown sugar in a pan. Stir the mass over low heat until the sugar dissolves completely. Then add 55 g (2 oz) of dairy butter and chopped chocolate. Mix the mass until it becomes homogenous.

Place 1 crust on a serving plate. Pour some chocolate frosting above. Then put the second crust. Top it with the remaining chocolate frosting. Decorate the cake with walnut halves and coconut flakes. Place it in a fridge for a while before serving.

Enjoy your meal!

Do you have a favorite recipe of Ukrainian chocolate cake? If so, please let us know in the comments below or write us an e-mail.