Chocolate Cake With Creme Caramel

Photo: Rawan

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

Method for Sugar Syrup:

At a low temperature put sugar in a medium size aluminum cake pan,(picture 1), and heat it up until it’s completely melted.

Put it away to cool. Eventually it’s going to get hard.

Method for Crème Caramel:

In a electric mixer add all ingredients and mix until well mixed.

Add the mix on top of the sugar syrup.

Method for Cake:

With an electric mixer beat eggs, sugar and vanilla.

Add flour and baking powder.

Add vegetable oil, water and cocoa. Keep beating until batter well-blended.

Add batter on top of sugar and crème caramel mix.

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.

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.

Leave cake to cool. Refrigerate for 4 hours.

On a serving plate turn the cake pan upside down so it would come down on the plate.

And voila you will get the final delicious look.