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Back to back from Brat’s kitchen as promised! This is another cake n bake dish from him.. hes the baker in the house..this one proves it yet again.. The story behind this Choco-Caramel Almond Cake is a bit embarrasing for me to say in my own food blog, but well wat else to do, i suck at baking and you all know it by now, not that i ve tried it as many times as i should to get perfect. So with Nisha‘s unfailed enthusiasm to bake and her yummy looking blog inspiring me and her constant motivation sayin ‘anybody can bake’ led me to try out baking a cake once again. well almost.. so i went about mixing the flours etc as for any basic cake adding lotsa Belgian Chocolate my bro had bought and we had no idea how to finish.. and yes as u can figure it out already.. screwed it up big time.. then came my knight in shining apron.. to fix the mess atleast to stop me from cursing out load n breaking the pretty few vessels we had in there.. tada! we had an awesome  cake with dripping caramel and almonds and rainbows and of course the “choco-chips” 😛 I had added.. lets see how he readily made a completely screwed up piece of bake into a delicious and mouth-watering cake!!

All-purpose / Self-raising Flour (Maida) – 2 cups
Milk – 3/4 cup
Sugar – 1 cup
Butter – 1/2 cup
Eggs – 2
Vanilla Essence – 1 or 2 drops
Baking Powder – 1/2 tsp
Caramel Sauce – 1 cup
Almonds (peeled and sliced) – 10 to 12 pieces
Rainbow Sprinkles – 2 tbsp

Sift the flour along with baking powder, keep aside.
Cream the butter until fluffy, gradually add the sugar and the eggs one by one.
Beat well and mix the flour and milk one after the other in sequene.
Keep stirring fast until the cake mixture is well whipped and no lumps are formed.
Heat the chocolates just a little and cut into small cubes.
Add the chocolate chips and the vanilla essence into the cake mixture.
Bake in a pre-heated oven of 220 degrees in a butter-greased baking tray. .
Remove after 20 minutes or when a knife inserted into the cake comes out dry.
Cut the cake into layers, spread the caramel sauce inbetween layers.
Pour generous amount of sauce over the cake and sprinkle the rainbows over it.
Place the almonds on top and bake the cake for another ten minutes in the oven.
A simple old-fashioned and very inviting cake is ready!!

We have used store-bought caramel sauce for this purpose, you can always make caramel frosting at home if you are keen on it 🙂

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5 thoughts on “Choco-chip Cake with Caramel Sauce and Almonds Recipe

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