Moist Chocolate Caramel Cake

​Yields: 7 Round Tin Cans (Llaneras) approx. 6 inches in diameter

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

​Preheat: Preheat your oven to 325°F (160°C). ​Mix Dry: In a large bowl, combine the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. Whisk well. ​Add Wet: Add the eggs, vegetable oil, vinegar, and water. ​Mix: Whisk the mixture until smooth. The batter will be thin and liquidy—this is normal. ​Strain: Pour the batter through a strainer into another bowl or pitcher to remove any lumps (a crucial step for a smooth texture). ​Fill: Pour the mixture into your tin cans or baking pans. Fill them only 2/3 full (approx. 400g per can) to allow space for the cake to rise.

Step 2

Place the cans on a baking sheet (do not let the cans touch each other so heat distributes evenly). ​Bake for 45 to 50 minutes or until the top feels almost firm but springy. ​Chef’s Tip: It is better to slightly underbake this cake than overbake it to keep it fudgy. ​Let the cakes cool slightly while you prepare the icing.

Step 3

In a saucepan (off the heat), whisk together the evaporated milk, cornstarch, brown sugar, and egg yolks until the cornstarch is completely dissolved. ​Cook: Turn on the heat (medium-low) and stir constantly. Do not stop stirring to prevent scorching at the bottom. ​Boil: Once the mixture thickens and starts to bubble, let it boil for exactly 1 minute to cook off the floury taste of the cornstarch. ​Finish: Turn off the heat. Immediately add the butter and stir until melted and smooth.

Step 4

Pour: Pour the hot caramel icing directly onto the cakes (it spreads best when hot). ​Garnish: Shake the can gently to level the icing. If desired, dust the top with a little coffee powder or cocoa powder to balance the sweetness. ​Let it set as it cools.