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Boozy Caramel Chocolate Cake

boozy rich caramel chocolate bar cake

Original recipe and images: @mmsescapades

We are swooning over this Boozy Rich Caramel Chocolate Bar Cake!

Our new Rich Caramel + Milk Chocolate bar shines in this decadent cake made with a touch of bourbon and coffee. What’s not to love?

Boozy Caramel Chocolate Cake


Boozy Cake

  • 2 cups flour
  • 1 1/2 cups sugar
  • 3/4 cup cocoa powder
  • 1 3/4 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 ESC Rich Caramel + Milk Chocolate Bar
  • 1/2 cup vegetable oil
  • 2/3 cup coffee, freshly brewed
  • 1/2 cup bourbon
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract

Bourbon Simple Syrup

  • 1/4 cup sugar
  • 1/4 cup water
  • 1 1/2 ounces bourbon

Whipped Chocolate Bar Ganache Frosting


Boozy Caramel Chocolate Cake


Boozy Cake

  1. Sift all dry ingredients together – flour, sugar, cocoa powder, baking soda, baking powder, and salt
  2. Warm milk in a saucepan until it comes to a slow simmer, pour warm milk over broken up @eschocolate rich caramel + milk chocolate bar, stir until melted 
  3. Add vegetable oil, vanilla, and eggs into a liquid measuring cup.  Whisk together.  In another cup add bourbon and freshly brewed hot coffee together
  4. In a stand mixer add in all dry ingredients, turn on low speed to incorporate all ingredients together.  Slowly drizzle in oil / egg mixture, then milk / chocolate mixture, and bourbon / coffee mixture.  Mix until combined and scoop batter out into three, buttered and parchment paper lined, 6 inch cake pans
  5. Bake in a preheated, 350 degree oven for 30-35 minutes or until a toothpick comes out clean when inserted into the cake. Remove from oven and place on wire cookie racks, keeping the cake in the pans until cooled completely


Bourbon Simple Syrup

  1. Add sugar and water to a saucepan over medium high heat, stir until sugar is dissolved, remove from heat
  2. Once completely cooled add bourbon and stir together


Whipped Chocolate Bar Ganache Frosting

  1. Warm heavy whipping cream in a saucepan until it comes to a slow simmer, break @eschocolate rich caramel + milk chocolate bar into pieces into a bowl and add semi sweet chocolate chips.  Pour warm heavy whipping cream over the top and stir together until everything is melted.  Place in the refrigerator to thicken and cool down for at least 1 hour 
  2. In a stand mixer with the whisk attachment, whisk the ganache together until it becomes lighter and fluffy


Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!


Boozy Caramel Chocolate Cake


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