Amarula Chocolate Caramel Cake

I’ve never really been much of a cake fan, but when I stumbled across this recipe I just had to try it. Bloody hell, am I glad I did! It’s moist and rich and absolutely worth checking out.

Time: 1 hour 15min  Portions: 10


1/3 Cup cocoa
1/2 Cup boiling water
3 Extra large eggs
3/4 Cup sugar
1/4 Cup oil
1+1/4 Cup flour
2 tsp Baking powder
1/2 tsp Salt

3/4 Cup sugar
3/4 Cup water
1/2 Cup Amarula Liqueur

1+1/2 Cups cream (whipped)
350ml Caramel condensed milk*
*You can use store-bought or make your own with this recipe


Preheat oven to 180°C. Combine the cocoa and boiling water until it’s smooth. Set aside to cool. Beat together eggs, sugar and oil until creamy and thick. Add the cooled cocoa and beat a little more. Sift together the flour, baking powder and salt. Combine with the egg mixture and mix well. Pour into a prepared cake pan and bake for 25min.

If you’re making your own caramel, you should start making it about 5min into the cakes baking time.

Make the syrup 5 minutes before the cake’s time is up. Boil the sugar and water together for 4-5min, stirring regularly. Remove from heat and add Amarula Liqueur.

As soon as you take the cake out, prick it a couple of times with a fork and then pour the Amarula mix over it and allow the cake to cool. Once it’s cooled, cover with caramel an top with whipped cream.


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