Unwiderstehlicher Schoko-Karamell-Kuchen: Sinful in 30 Min

Okay, friends, let’s talk about something *seriously* delicious: chocolate, caramel, and hazelnuts. I mean, come ON! Is there a more perfect trio? I think not! And when you bake that beautiful combo into a cake? Forget about it! You get this Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen – which, let’s be honest, is just a fancy way of saying „irresistible chocolate caramel cake with hazelnuts.“ But trust me, it *lives* up to the name!

This isn’t just any cake, though. It’s unbelievably moist, rich enough to satisfy any sweet tooth, and the best part? It’s actually pretty darn easy to make! My first time trying a cake like this was at a little cafe in Berlin. I was studying abroad, homesick as could be, and one bite of that Schoko-Karamell-Kuchen? Instant comfort. I knew I had to recreate that magic, and after *lots* of experimenting (and a few kitchen disasters, oops!), I finally nailed it. This recipe is *it*, the one you’ll make again and again. So grab your apron, and let’s get baking!

Why You’ll Love This Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Seriously, you *need* this cake in your life! Why? Let me tell you…

Quick and Easy to Make

Don’t let the fancy name fool you! This cake is surprisingly simple. We’re talking one-bowl batter, people! Minimal fuss, maximum flavor. You’ll be amazed at how quickly it comes together – perfect for when you need a dessert in a pinch.

Rich and Decadent Flavor

Oh my goodness, the flavor! The deep chocolatey cake, the gooey caramel…and then the crunchy, nutty hazelnuts? It’s a symphony of textures and tastes! Trust me. It’s *intense*…in the best possible way.

Perfect for Any Occasion

Whether it’s a birthday bash, a cozy Sunday supper, or just a „treat yourself“ kinda day, this cake fits the bill. It’s impressive enough for company but easy enough for everyday baking. You really can’t go wrong with this one!

Ingredients for Your Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing cake. Don’t skimp – good ingredients make a *huge* difference!

Cake Ingredients

First, the essentials for that rich chocolate base:

200g all-purpose flour

Good ol‘ all-purpose. Nothing fancy needed here!

300g granulated sugar

The sweetness factor! This is just regular white sugar.

75g unsweetened cocoa powder

This is *key* for that deep chocolate flavor. Make sure it’s unsweetened, or your cake will be way too sweet.

1.5 tsp baking powder

Gives the cake a little lift!

1.5 tsp baking soda

Works with the baking powder to make it extra fluffy.

1 tsp salt

Don’t skip this! It balances out the sweetness and enhances the chocolate flavor. Trust me!

240ml buttermilk

This is what makes the cake super moist. If you don’t have any, don’t worry, I’ll share a little trick later!

120ml vegetable oil

Keeps it moist too! You can use canola oil if you like.

2 large eggs

These bind everything together. Make sure they’re large!

2 tsp vanilla extract

Adds a little somethin‘ somethin‘. Use the good stuff if you can!

240ml hot coffee

This might sound weird, but it *really* deepens the chocolate flavor. Don’t worry, you won’t taste the coffee! For more on how coffee enhances chocolate flavor, check out this guide.

Caramel Topping

Now, for the gooey, nutty goodness on top:

200g hazelnuts, chopped

Toasted hazelnuts are the *best*! If you want to toast them yourself, bake them at 175°C for about 10 minutes, until they’re fragrant. Then, just give them a rough chop.

200g caramel candies

I usually just use the individually wrapped caramels you get at the store. Werther’s Originals work great!

120ml heavy cream

This makes the caramel sauce nice and smooth. Don’t use milk – it won’t work the same!

How to Prepare Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Okay, ready to get baking? Don’t worry, it’s easier than it looks! Just follow these steps, and you’ll be enjoying a slice of heaven in no time.

Baking the Cake

First things first: preheat your oven to 175°C. And grease and flour a round cake pan. I like to use a little cake goop (you know, that magic stuff!), but butter and flour work just fine too. In a large bowl, whisk together all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps!

In another bowl, whisk together the wet ingredients: buttermilk, oil, eggs, and vanilla extract. Now, pour the wet ingredients into the dry ingredients and mix until *just* combined. Don’t overmix! It’s okay if there are a few streaks of flour. Finally, stir in the hot coffee until the batter is smooth. Pour the batter into your prepared pan and bake for 30-35 minutes. To check if it’s done, stick a toothpick into the center. If it comes out clean, you’re good to go! Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This is important, don’t rush it!

Making the Caramel Sauce

While the cake is cooling, let’s make that dreamy caramel sauce. Grab a saucepan and melt the caramel candies with the heavy cream over low heat. Be patient! Stir constantly until the caramel is completely smooth and melted. Careful, it can burn easily! This usually takes about 5-7 minutes. Once it’s all melted and smooth, take it off the heat.

Assembling the Cake

Alright, the moment we’ve been waiting for! Once the cake is completely cool (and I mean *completely*!), place it on a serving plate. Pour that glorious caramel sauce all over the top, letting it drip down the sides. Then, sprinkle those chopped hazelnuts generously over the caramel. And that’s it! Your Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen is ready to be devoured. Enjoy every single bite!

Tips for the Perfect Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Want to take your cake from „good“ to „OMG AMAZING“? Here are a few little secrets I’ve learned along the way:

Don’t Overbake

This is *so* important! Overbaked cake is dry cake, and nobody wants that! Start checking for doneness around 30 minutes. A toothpick inserted into the center should come out clean, or with just a few moist crumbs attached.

Cool Completely Before Frosting

Trust me on this one! If you try to pour that caramel sauce on a warm cake, it’ll just melt right off. Patience, my friend! Let that cake cool completely – you’ll thank me later.

Use High-Quality Ingredients

Seriously, it makes a difference! Splurge on good cocoa powder, real vanilla extract, and fresh hazelnuts. You’ll taste the difference in every bite, I promise!

Ingredient Notes and Substitutions for Your Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Sometimes you’re missing an ingredient, right? No sweat! Here are a few easy swaps you can make without sacrificing too much of that amazing flavor:

Hazelnut Alternatives

Okay, so you’re all set to bake and *bam*, no hazelnuts! Don’t panic! Walnuts or pecans work really well in this cake, too. Just chop ‚em up and use ‚em the same way. Toasted almonds would also be delicious!

Cocoa Powder Options

I usually use unsweetened cocoa powder, but if you want a *really* intense chocolate flavor, try using dark chocolate cocoa powder. It’s a bit richer and more intense. Just be careful not to use sweetened cocoa powder – it’ll throw off the sweetness of the cake!

Buttermilk Substitute

No buttermilk? No problem! Just add a tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for about 5 minutes, and you’ve got a pretty darn good buttermilk substitute. Works like a charm!

U unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen: Serving Suggestions

This cake is pretty amazing all on its own, but if you wanna take it to the *next* level? A scoop of vanilla ice cream is always a winner. Or, for a little something extra, try serving it with a dollop of whipped cream and a sprinkle of extra hazelnuts. Yum!

Storage & Reheating Instructions for Your Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Got leftovers? Lucky you! To keep your cake fresh, store it in an airtight container at room temperature. It’ll stay good for about 3 days (if it lasts that long!). Reheating isn’t really necessary, but if you want a little warm slice, pop it in the microwave for about 15 seconds. But honestly, it’s pretty perfect straight from the container!

Frequently Asked Questions About Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Got questions? I’ve got answers! Here are a few things folks often wonder about this amazing cake:

Can I make this cake ahead of time?

Absolutely! This cake is actually even *better* the next day, as the flavors have more time to meld. Just bake the cake, let it cool completely, and then wrap it tightly in plastic wrap. Make the caramel sauce right before serving, though, so it stays nice and gooey!

How long does this cake last?

If stored properly in an airtight container, this Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen will stay fresh for about 3 days at room temperature. But let’s be real, it probably won’t last that long!

Can I freeze this cake?

Yep, you sure can! Wrap the cooled cake tightly in plastic wrap, then in a layer of foil. It can be frozen for up to 2 months. When you’re ready to eat it, thaw it overnight in the refrigerator. Add the caramel sauce and hazelnuts *after* thawing.

What if I don’t have hazelnuts?

No problem! As I mentioned before, walnuts or pecans are great substitutes. You could even use almonds! Just make sure they’re chopped and toasted for the best flavor and texture.

Nutritional Information for Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen

Okay, a quick note: I’m not a nutritionist, so I can’t give you exact numbers. Just keep in mind that the nutritional information for this cake will vary depending on the specific ingredients and brands you use. Enjoy responsibly…and maybe have a salad tomorrow! 😉

Enjoy Your Unwiderstehlicher Schoko-Karamell-Kuchen mit Haselnüssen!

There you have it! Your very own slice of chocolate caramel hazelnut heaven. I really hope you love this recipe as much as I do! If you give it a try, please leave a comment below and let me know how it turned out. And hey, if you’re feeling social, snap a photo and share it on Instagram! Don’t forget to tag me – I’d love to see your creations! Happy baking!

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