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Chocolate cake with peanut Butter Caramel topping

by Klaraslife 17. April 2018
written by Klaraslife 17. April 2018
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This post is also available in german/deutschchocolate cake
Moist chocolate cake with creamy peanut butter caramel topping

Ohhh YES, here is my favorite chocolate cake !! Juicy, moist and chocolaty. And the highlight is the peanut butter caramel topping. The combination is irresistible. I made the chocolate cake out of my chocolate cake baking mix. Do you already know my pancake mix? The genius is, all the dry ingredients are already mixed and you just have to add the liquid ingredients. Time saving and effective. I’ll show you more recipes from the Chocolate Cake Back Mix in the near future.

The cake is egg and dairy free!

HERE IS THE RECIPE FOR THE BAKING MIX:

  • 800 g of flour
  • 200 g sugar
  • 100 g of cocoa powder
  • 15 g baking powder, a 1 packet
  • 1 tbsp baking soda
  • 2 tbsp cinnamon
  • 1 tbsp ginger powder
  • 3 tablespoons of granulated coffee, optional

Mix all ingredients with a whisk. Store in a glass container or recyclable zip bag! The baking mixture can be stored for about 3 months. Recipe see below!

  chocolate cake 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #klaraslife on Instagram. We’d love to see what you come up with. Thank you!

Print

Chocolate cake with peanut Butter Caramel topping

Moist and chocolaty. And the highlight is the peanut butter caramel topping. I made the chocolate cake out of my chocolate cake baking mix.
Course Cake
Cuisine Vegan and dairyfree
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1
Author Kathrin Klaraslife

Ingredients

  • 500 g chocolate baking mix see notes
  • 400 ml of boiling water
  • 125 ml of neutral vegetable oil
  • 2 tbsp apple cider vinegar

Instructions

  • Preheat oven to 180 ° C.
  • Grease an baking tin about 20 cm or lay it out with parchment paper.
  • Put the baking mixture in a large bowl.
  • Mix hot water with oil and vinegar.
  • Add to the baking mixture and stir quickly. The dough is a bit "rubbery", do not let it irritate you.
  • Add to the baking pan, smooth and bake for 25-30 minutes,
  • Conduct a stick test.
  • Let the cake cool for 15 minutes in the mold, carefully remove from the mold and allow to cool completely.
  • Top with peanut butter caramel and serve with fresh strawberries.

Notes

HERE IS THE RECIPE FOR THE CHOCOLATE CAKE BAKING MIX:

  • 800 g of flour
  • 200 g sugar
  • 100 g of cocoa powder
  • 15 g baking powder, a 1 packet
  • 1 tbsp baking soda
  • 2 tbsp cinnamon
  • 1 tbsp ginger powder
  • 3 tablespoons of granulated coffee, optional
Mix all ingredients with a whisk. Store in a glass container or recyclable zip bag! The baking mixture can be stored for about 3 months. Chocolate cake recipe see below!
Link Peanut Butter Caramel Sauce

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

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caramelChocolate cakenutspeanut butterstrawberries
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Peanut Butter Caramel Sauce | easy cake topping
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4 comments

Emily B 17. April 2018 - 18:07

How did you make the peanut butter caramel? Just mix peanut butter and caramel?

Reply
Emily B 17. April 2018 - 18:10

Never mind hahaha I saw the link

Reply
Klaraslife 17. April 2018 - 18:58

haha okay great! Enjoy it Emily.
Best Kathrin

Reply
Vegan Banoffee Pie | utterly delicious - Klara`s Life 9. June 2019 - 07:15

[…] caramel sauce 300 ml coconut milk (can) 100 g of coconut blossom sugar pinch of salt or this peanut butter caramel filling 1-2 bananas 200 ml of vegan whipped cream, cold also long tart form cm or 18 cm round tart […]

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