This fudgy chocolate cake is heavenly delicious! You probably don’t want to share this cake with anyone. Maybe besides that special person in your life.
The salty caramel sauce is really the icing on the cake! Or on top of the icing, or whatever. It’s to die for, I promise you. Make a double batch! Gunnar ate the entire jar in one sitting the first time I made this sauce, and since we were going to serve it at our popup café a couple of days later, I had to make another one, haha. This time I knew better, and made MUCH more sauce! And am I glad I did. Everyone at the café loved it so much, we had to share the recipe over and over again. And here you guys have it too!
PS: make the caramel sauce first, since it takes some time on the stove. Or, you can make it while the cake is in the oven. I like to bring with me my laptop, and maybe a glass of wine if the moment is right, and sit down by the stove and watch a movie or some youtube-stuff while I make the sauce. Then, instead of being boring, it becomes a little me-time party! 😀
Ingredients for a cake, about 24 cm:
- 225 grams white flour or spelt flour
- 75 grams cocoa powder
- 225 grams brown sugar, coconut sugar or regular white sugar (we like to use coconut sugar)
- 1,5 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract (you can skip this or replace it with cinnamon for a spice cake-version, but we loooove vanilla)
- 75 grams coconut oil or vegan butter, melted
- 1 tbsp apple cider vinegar
- 375 ml boiling water
- 60 ml water (or coffee for mocca flavor)
- 80 grams coconut oil
- 2 tbsp cocoa powder
- 50 grams coconut sugar or brown sugar
- 75 grams vegan chocolate, chopped
Salty caramel sauce:
- 1 can of coconut milk, full fat
- 1/2 cup coconut sugar or brown sugar
- 1 small tsp sea salt (or less if you want it less salty)
- 1 heaped tsp vegan butter or coconut oil
- 1 tsp vanilla extract
This is how you do it:
Set the oven to 350 F (180 C) and cover the bottom of a cake tin with parchment paper.
Add the dry ingredients and the wet ingredients in separate bowls. Mix them together and stir well, until it becomes lump-free and smooth.
Pour the batter into the cake tin and bake in the oven for about 40-45 minutes. Let it cool slightly while you make the glaze. You can cut off the top of the cake (when it’s completely cool) if you want it to look nicer, but I didn’t bother.
Put all the ingredients into a casserole and let it melt together while stirring carefully. When it’s melted and smooth, let it cool some before pouring it over your delicious cake.
Salty caramel sauce:
Put coconut milk, salt and sugar in a casserole. Let it come to a boil, turn the heat down to medium and let it simmer for about 45 minutes, or until it has become darker and thicker. Stor every 5 minutes or so, and a little more often at the end. When it’s done, add the vanilla and vegan butter/coconut oil and stir well. Pour the caramel sauce into a glass jar and keep refridgerated. It becomes a bit thicker in the fridge, if you want it more runny just let it stand in room temperature for 30-60 minutes before serving it. We like it straight from the fridge as it is sooo thick and creamy and ice cold. Mmmmm.
Pour it over the cake right before serving, or let the guests do it themselves. This sauce is perfect also for our raw Snickers cake or raw fudge brownies!