 |  |
 |  another time ~ no sprinkles |  |
This is more dense than a regular cake ~ but not as dense as sweet breads (like banana or zucchini) ~ so not sure if you'd call it a cake or a bread! It doesn't really need any icing or frosting, because it's moist enough ~ with both chocolate and caramel syrup in the batter. I put some tiny Autumn leave sprinkles on top about 10 minutes before it was done (if you put them on at the beginning, they may melt during baking).
This will freeze and ship well. It actually slices best if kept in the refrigerator (but doesn't need to be refrigerated).
This will freeze and ship well. It actually slices best if kept in the refrigerator (but doesn't need to be refrigerated).
Dark CHOCOLATE CARAMEL Cake LOAF
4 TB (1/2 cup butter), room temp …………........1 cup sugar ~or~ plain white Splenda
3/4 tsp salt ……………………………………….....2 tsp. pure vanilla extract
1/2 tsp baking powder ……………………….......1/2 tsp. caramel or butterscotch extract
1 TB espresso or strong instant coffee powder (to intensify chocolate flavor)
2/3 cup dark unsweetened cocoa powder.........2 large eggs
1 TB dark chocolate syrup (can be sugar-free)
1-1/4 cups flour …………………………………....1 TB caramel ice topping or syrup
3/4 cup milk (any kind ~ I like unsweetened almond or cashew milk ~ can substitute all or part of it with caramel flavored liquid coffee creamer!)
2 TB chocolate or chocolate fudge instant pudding mix (can be sugar-free)
***
Preheat oven to 350. Spray an 8" loaf pan (or 2 mini 5" pans) with non-stick baking spray.
Beat together butter, sugar/Splenda, salt, vanilla, baking powder, espresso powder, and cocoa, pudding mix until well blended. (It may look clumpy, but don't worry; the eggs will smooth it out.)
Add the eggs one at a time (with extracts with 1st egg), beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
Add half the flour to the bowl, beating at low speed to combine. ~ Add all of the milk, beating at low speed to combine. ~ Add the remaining flour, beating gently just until the batter is smooth. ~ Scoop & spread the batter in the prepared pan(s). **
If you want sprinkles, wait until the loaf has been in there about 20 minutes before sprinkling them on top (or they may melt).
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. NOTE: MINI-LOAVES will only take about 20-25 minutes.
Remove cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
4 TB (1/2 cup butter), room temp …………........1 cup sugar ~or~ plain white Splenda
3/4 tsp salt ……………………………………….....2 tsp. pure vanilla extract
1/2 tsp baking powder ……………………….......1/2 tsp. caramel or butterscotch extract
1 TB espresso or strong instant coffee powder (to intensify chocolate flavor)
2/3 cup dark unsweetened cocoa powder.........2 large eggs
1 TB dark chocolate syrup (can be sugar-free)
1-1/4 cups flour …………………………………....1 TB caramel ice topping or syrup
3/4 cup milk (any kind ~ I like unsweetened almond or cashew milk ~ can substitute all or part of it with caramel flavored liquid coffee creamer!)
2 TB chocolate or chocolate fudge instant pudding mix (can be sugar-free)
***
Preheat oven to 350. Spray an 8" loaf pan (or 2 mini 5" pans) with non-stick baking spray.
Beat together butter, sugar/Splenda, salt, vanilla, baking powder, espresso powder, and cocoa, pudding mix until well blended. (It may look clumpy, but don't worry; the eggs will smooth it out.)
Add the eggs one at a time (with extracts with 1st egg), beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
Add half the flour to the bowl, beating at low speed to combine. ~ Add all of the milk, beating at low speed to combine. ~ Add the remaining flour, beating gently just until the batter is smooth. ~ Scoop & spread the batter in the prepared pan(s). **
If you want sprinkles, wait until the loaf has been in there about 20 minutes before sprinkling them on top (or they may melt).
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. NOTE: MINI-LOAVES will only take about 20-25 minutes.
Remove cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
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