Little Warm Chocolate Caramel Cakes

Recipe by Sharon123
READY IN: 35mins
YIELD: 6 ramekins


  • butter, softened
  • 1
    (12 1/4 ounce) jar good-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
  • 1 12
  • 1
    tablespoon aged balsamic vinegar


  • Preheat oven to 400*F.
  • 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.
  • 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.
  • Fill each ramekin with 1/3 cup of batter.
  • 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!