Chocolate Cake With Creme Caramel
By: Rawan
Published: Monday, June 6, 2011 - 3:09am

Ingredients




Ingredients for Sugar Syrup:
3/4 cup (145 g) sugar
Ingredients for Crème Caramel:
3 eggs
2 teaspoons vanilla extract
2 cups (230 g) powdered milk
2 cups (470 g) water
1 cup (192 g) sugar
Ingredients for Cake:
3 eggs
1/2 cup (96 g) sugar
1/2 cup (105 g) vegetable oil
1/2 cup (118 g) water
1 cup (90 g) flour
3 teaspoons (11 g) baking powder
3 tablespoons tablespoon (21 g) cocoa powder/ or 2 instant coffee
1 teaspoon vanilla extract

Preparation

1 Method for Sugar Syrup: 2 At a low temperature put sugar in a medium size aluminum cake pan,(picture 1), and heat it up until it’s completely melted. 3 Put it away to cool. Eventually it’s going to get hard. 4 Method for Crème Caramel: 5 In a electric mixer add all ingredients and mix until well mixed. 6 Add the mix on top of the sugar syrup. 7 Method for Cake: 8 With an electric mixer beat eggs, sugar and vanilla. 9 Add flour and baking powder. 10 Add vegetable oil, water and cocoa. Keep beating until batter well-blended. 11 Add batter on top of sugar and crème caramel mix. 12 In a bigger aluminum cake pan put boiled water , don’t fill it up. Put the smaller aluminum pan that has the batter in the bigger pan. Make sure water doesn’t get to batter. 13 In a preheated oven to 350 degrees F put the pans. Bake between 45 to 60 minutes or if a wooden pick inserted in center should come out with just a few moist crumbs on it. 14 Leave cake to cool. Refrigerate for 4 hours. 15 On a serving plate turn the cake pan upside down so it would come down on the plate. 16 And voila you will get the final delicious look.