Chocolate Caramel Cake with Sunflower Seeds

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A delicious chocolate cake filled with a creamy and sweet caramel cream and roasted caramelized sunflower seeds. The cake tastes incredibly delicious, sweet, slightly crunchy, chocolatey and caramel at the same time.

 

 

Chocolate Caramel Cake with Sunflower Seeds

 

 

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Chocolate Caramel Cake with Sunflower Seeds

A delicious chocolate cake filled with a creamy and sweet caramel cream and roasted caramelized sunflower seeds. The cake tastes incredibly delicious, sweet, slightly crunchy, chocolatey and caramel at the same time.

Total Time3 hours
Course: Dessert
Cuisine: American
Keyword: Chocolate Caramel Cake with Sunflower Seeds

Ingredients

For the chocolate dough:

  • 300 g dark chocolate (50% cocoa content)
  • 190 g butter
  • 6 eggs (size M), room temperature
  • 160 g sugar
  • 150 g wheat flour
  • 4 tsp. baking powder

For the caramel cream:

  • 1 can (approx. 400 g) caramel condensed milk (Karamell Milchmädchen from Nestle) or 1 can (approx. 400 g) sweetened condensed milk (e.g. Milchmädchen from Nestle)
  • 300 g sunflower seeds, peeled
  • 100 g sugar
  • 60 g + 250 g butter, room temperature
  • 4 tablespoons milk

For the cocoa cream:

  • 400 g whipped cream, chilled
  • 1 tablespoon cocoa powder

Instructions

  • If you take the sweetened condensed milk, it is necessary to boil it first. Put the unopened can of condensed milk in a saucepan. Fill the pot with water and let it simmer for about 3 hours. (Add water if necessary. The can must be covered with water all the time). Then remove from water and let cool. (If you take the caramel condensed milk, start with the 2nd step right away).
  • Line the bottom of a rectangular baking pan (about 35 x 24 cm) with baking paper.
  • Prepare the chocolate dough: Break the chocolate into pieces and melt it with butter in a warm water bath while stirring. Let it cool down a bit.
  • In a bowl, mix flour and baking powder. Set aside.
  • Beat whole eggs with sugar until light and creamy. Reduce mixer speed to medium and stir in cooled but still liquid chocolate butter. Add the flour mixture and mix just briefly on low speed.
  • Pour the batter into the prepared pan and smooth it out. Bake in the preheated oven for about 25 minutes at 180°C (top and bottom heat). (Use a wooden stick to check if the dough is no longer sticking). Allow to cool. After cooling, cut 1 time horizontally.
  • Prepare the caramel cream: melt 60 g butter. Add the sunflower seeds, sugar and milk and bring to a boil over medium heat, stirring. Simmer for about 15 minutes, stirring, until the liquid has evaporated.
  • Spread the sunflower seeds evenly on a baking sheet lined with parchment paper. Bake in a preheated oven for about 10- 15 minutes at 180°C (top and bottom heat) until golden brown. (Please watch them while baking. They must not get too dark, otherwise they taste bitter. You can stir them from time to time).
  • Let them cool down. Then chop them (with a large knife, in a blender or put them in a freezer bag and crumble them with a rolling pin).
  • Beat 250 g of softened butter until light and creamy. Reduce the mixer speed to medium and mix in the caramel condensed milk by the tablespoonful. Mix in about ⅔ sunflower seeds.
  • Place one chocolate layer in the mold, drizzle with ½ of the drink and spread the caramel cream. Place the second chocolate layer on top and drizzle with the remaining concoction.
  • Put the cake in the refrigerator and in the meantime prepare the cocoa cream: Whip the cream until stiff. Finally, briefly stir in the cocoa powder. Spread the cream on the cake and sprinkle with remaining sunflower seeds.
  • Place the cake in the refrigerator for at least 1 hour.

Notes

The cake is sturdy, but crumbles a bit when cut. It is best to remove the cake from the refrigerator about half an hour before eating.

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