The Softest Chocolate Cake You’ll Ever Eat! Delicious and Simple Recipe

Preheat your oven to 180°C (350°F). Grease and flour a cake pan or line it with parchment paper.

In a large bowl, whisk the eggs with a pinch of salt until frothy. Add the sugar and vanilla sugar, and continue whisking until the mixture becomes light and creamy.

In a separate bowl, mix together the oil, milk, and instant coffee. Slowly add this wet mixture to the egg mixture, whisking until smooth.

In another bowl, sift together the flour, cocoa powder, and baking powder. Gradually add the dry ingredients to the wet ingredients, stirring gently until fully incorporated.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prepare the Caramel Filling:

In a small saucepan, combine the sugar, cocoa powder, and cornstarch. Add about 100 ml of water and stir until smooth.

Place the saucepan over medium heat, stirring constantly until the mixture thickens and turns into a smooth caramel sauce.

Once thickened, remove from heat and let it cool to room temperature.

Assemble the Cake:

Once the cake has cooled completely, slice it in half horizontally. Spread the caramel filling evenly on the bottom layer of the cake.

Place the second layer on top, pressing gently to secure it. Optional: Dust with powdered sugar or cocoa powder for a finishing touch.

Serving and Storage Tips: