Estimated reading time: 3 minutes

Sometimes you just feel like something. Well I felt like baking a cake. But an ordinary cake is just an ordinary cake, so I made this chocolate caramel fudge cake. And it's nice that he is! In this recipe I bought the ingredients and didn't mess around with cake recipes and making my own caramel fudge myself. This would otherwise make it take a lot longer and also a lot more difficult. I can say that I can cook quite well, but making something like caramel fudge takes a lot of time. This delicious cake would not be on the table so quickly and not everyone who follows me would want to make the recipe. So we go for caramel fudge from the store and cake from a package. chocolate cake recipe

And this is how you make the Chocolate caramel fudge cake:

-Heat your oven to 150 degrees

- Take the package of Koopmans fine cake with it and follow the instructions on the package to make the cake batter. Then put it in the oven and bake it for about an hour. I use a silicone mold for the cake mold, you can easily remove it and it's clean again. While the cake is cooling, we make the caramel fudge.

- Grab a bowl and make sure you can put it in a pan to heat the caramel fudge in a bain-marie. First put the coffee creamer in the bowl and then add the Lonka caramel fudge pieces. These are soft pieces of caramel. Now gently stir the pieces of caramel into the coffee creamer and let them melt in a bain-marie into one liquid whole. This is going faster than you think.

To make the topping for the Chocolate caramel fudge cake:

-Take a rack from the oven and place a sheet of baking paper underneath. Then put the cake on the grid and pour the melted caramel fudge on the cake. If your cake is too bulging from baking, take a knife and cut it a bit flatter. The caramel fudge can slide along the sides a bit, so the baking paper is underneath. Then put the cake in the fridge to let the caramel fudge set. Certainly a minute or 10/15.

-In another bowl, melt the chocolate and mix the flavors well. At the baking shelf in the supermarket you now also have special melting chocolate that melts even easier.

-Then you finally take the cake from the fridge and put it back on the grid with baking paper underneath. Then pour the chocolate over the cake and carefully coat the sides with a spatula or knife. Put it in the fridge for a while to let the chocolate harden again.

Chocolate caramel fudge cake

When it's coffee time, cut off a nice thick slice.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Chocolate caramel fudge cake

Sometimes you just feel like something. Well I felt like baking a cake. But a regular cake is just a regular cake, so I made this chocolate caramel fudge cake.

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Hallway: cake

Kitchen: European

Keyword: chocolate

Preparation time: 10

Preparation time: 45

Total time: 55

Servings: people

Author: Francine

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You need:

oven

Ingredients:

1 pack Fine cake - Koopmans
1 zak caramel fudge - Hip
100 gram dark chocolate
100 gram milk chocolate
2 tablespoons coffee creamer

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

Preheat your oven to 150 degrees
Take the pack of Koopmans fine cake and follow the instructions on the pack to make the cake batter. Then put it in the oven and bake it for about an hour. I use a silicone mold for the cake mold, you can easily remove it and it's clean again. While the cake is cooling, we make the caramel fudge.
Grab a bowl and make sure you can put it in a pan to heat the caramel fudge in a bain-marie. First put the coffee creamer in the bowl and then add the Lonka caramel fudge pieces. These are soft pieces of caramel. Now gently stir the pieces of caramel into the coffee creamer and let them melt in a bain-marie into one liquid whole. This is going faster than you think.

To make the topping:

Take a rack from the oven and place a sheet of baking paper underneath. Then put the cake on the grid and pour the melted caramel fudge on the cake. If your cake is too bulging from baking, take a knife and cut it a bit flatter. The caramel fudge can slide along the sides a bit, so the baking paper is underneath. Then put the cake in the fridge to let the caramel fudge set. Certainly a minute or 10/15.
In another bowl, melt the chocolate and mix the flavors well. At the baking shelf in the supermarket you now also have special melting chocolate that melts even easier.
Finally, take the cake from the fridge and put it back on the grid with baking paper underneath. Then pour the chocolate over the cake and carefully coat the sides with a spatula or knife. Put it in the fridge for a while to let the chocolate harden again.

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