Last week, we did a poll on our Instastory asking which cozy recipe from our Winter 2016 issue you’d like to see on the blog–Winter Sangria or Chocolate Cake with Caramel Sauce. Chocolate Cake was the (narrow) winner, so here it is!
Don’t forget, you can get all the recipes, created for us by Kim Daniels, when you order the Winter 2016 issue. All our back issues that are still in stock are available at a reduced price, so this is a great time to double up on winter inspiration with a subscription and a back issue!
Recipe by Kim Daniels / Photography by Siobhan Egan / This recipe originally appeared in the Winter 2016 issue of Paprika Southern.
Chocolate Cake with Caramel Sauce Recipe
- 2 cups all-purpose flour
- 2 cups sugar
- ¾ cup unsweetened cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup milk
- ½ cup vegetable or canola oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sugar
- 1 TBSP light corn syrup
- ¼ cup water
- ½ cup heavy cream
- 1 TBSP butter
- Combine sugar, syrup and water in a medium sized, heavy bottomed sauce pan. Bring to a boil, stirring constantly. When the mixture begins to bubble, stop stirring. Let mixture turn an amber brown color, sitting for about 10 minutes, max. Remove from heat and stir in cream. Stir in butter until smooth. Let caramel cool to room temperature.
- Preheat oven to 350°.
- Prepare a bundt pan by greasing it well with butter and coating it with cocoa powder.
- In a bowl, combine flour sugar cocoa powder, baking powder, soda and salt. Whisk to combine. Add milk, oil, eggs and vanilla to bowl. Mix with a hand mixer or stand mixer for 2 minutes or until well combined. Add boiling water and mix slowly until combined. Batter will be very thin. Pour into prepared pan, making sure not to overfill. You might have a bit of batter left over.
- Bake for 45-50 minutes or until a toothpick inserted into the middle comes out clean. Let cool to room temperature then remove from pan.
- Drizzle with caramel sauce.
Find more winter comfort food recipes, including Winter Sangra, French Onion Soup, and Roasted Brussels Sprouts, plus a studio visit with artist Elizabeth Winnel, a profile of the founders of Brackish Bow Ties, a winter fashion editorial in a cotton field, holiday makeup inspired by vintage glam, and more when you order a copy of our Winter 2016 issue. Combine your order with a subscription to reserve your copy of our upcoming Winter 2017 issue, and double your winter inspo!