Little Warm Chocolate Caramel Cakes

Total Time
15 mins
20 mins

Warm caramel sauce and a little chocolate syrup spooned into a ramekin's bottom results in a cake with an irresistibly gooey surprise. Plan ahead, because you need to freeze the ramikins for about 70 minutes before baking. Adapted from Country Living magazine.

Skip to Next Recipe


  • butter, softened
  • 1 (12 1/4 ounce) jargood-quality caramel sauce
  • 6 tablespoons chocolate syrup (optional but so good)
  • 1 12 cups sifted cake flour (or sifted white flour)
  • 13 cup dutch-process unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 34-1 cup sugar
  • 12 teaspoon salt
  • 1 cup strong brewed coffee, warm (I use decaf)
  • 13 cup light olive oil
  • 1 12 teaspoons pure vanilla extract
  • 1 tablespoon aged balsamic vinegar


  1. Preheat oven to 400*F.
  2. Generously coat six 6-ounce ramekins with softened butter. Chill in the freezer for about 10 minutes, and brush with a second coat of butter. Pour 3 tablespoons caramel sauce into the bottom of each ramekin. Now put 1 tbls. of the chocolate syrup on top of the caramel sauce and transfer to the freezer for 1 hour.
  3. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
  4. Fill each ramekin with 1/3 cup of batter.
  5. Bake at 400 degrees F until the cake is set and a toothpick inserted in the center comes out clean, and the caramel has bubbled up the sides, about 20 minutes. Enjoy!