Best Chocolate Chip Caramel Cake Recipes

ICE CREAM SANDWICHES WITH CHOCOLATE ALMOND CAKE AND MARCEL'S CARAMEL-BANANA-CHOCOLATE CHIP ICE CREAM

Steps:

• For the cake: Preheat the oven to 350°F. Line a 12 by 17-inch rimmed baking sheet with parchment paper and brush the sides of the baking sheet with melted butter.
• In a large bowl, sift together the powdered sugar and cocoa powder, then stir in the almond meal.
• In an electric stand mixer or in a large bowl with handheld electric beaters, whip the egg whites until frothy, then add a pinch of salt. Whip the whites to soft peaks, then add the sugar gradually. Continue whipping until the peaks are firm yet glossy. Gently fold in one-third of the dry ingredients, then fold in the remainder.
• Pour the batter onto the prepared baking sheet and spread evenly. Bake until the cake springs back when touched, 12 to 15 minutes. Let cool completely, then place the baking sheet in the freezer until the cake is cold.
• For the ice cream: Peel the bananas and mash them roughly with a wooden spoon. Cover with plastic wrap, pressing the wrap directly against the mashed bananas, and set aside.
• In a saucepan, combine 6 tablespoons of the sugar, the lemon juice, and 1/4 cup water. Cook over medium heat, swirling the pan until the sugar dissolves. Bring to a boil and cook until the syrup begins to turn a rich caramel color, about 3 minutes. Once it begins to change color, it darkens quickly, so watch carefully, swirling the pan so the caramel cooks evenly. Remove the pan from the heat and add the half-and-half and cream-carefully, as they will splatter. Stir in another 6 tablespoons sugar and return the pan to medium heat. Bring to a boil, stirring with a wooden spoon to dissolve the caramel.
• In a large bowl, whisk together the egg yolks and the remaining 6 tablespoons sugar until thick and pale. Whisk in about 1 cup of the hot caramel mixture to warm the egg mixture, then pour the combined mixture into the saucepan of caramel and cook, stirring, until it visibly thickens and reaches 178°F on an instant-read thermometer. Pour over the bananas and stir well. Chill quickly in an ice bath. When cold, stir in the chocolate chips.
• Churn in an ice-cream maker according to the manufacturer's instructions. Transfer to a freezer container and freeze until the ice cream is firm enough to spread without melting.
• Take the cake from the freezer. Put a sheet of parchment paper and a cooling rack on top, then invert the cake. Remove the baking sheet and top sheet of parchment, and cut the cake in half across the middle of the long side. Spread one half with ice cream, making an evenly thick layer. Invert the other half, including the parchment sheet under it, over the ice cream. Return the cake to the freezer for at least 2 hours.
• To serve, take the cake from the freezer and remove the top sheet of parchment. With a serrated knife, trim the edges of the cake neatly. Cut the cake in half lengthwise, then cut each half into 5 triangles. Transfer the triangles to a serving platter, lifting them away from the bottom sheet of parchment. Serve immediately.

CHOCOLATE CHIP CARAMEL CAKE

Steps:

• In a large bowl, beat the first five ingredients on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips. Pour into a well-greased and floured 10-in. fluted tube pan. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine the butter and brown sugar in a saucepan; bring to a boil, stirring constantly. Boil for 2 minutes. Stir in milk and vanilla. Return to a boil; remove from the heat and cool slightly. Add confectioners' sugar; beat on high with a portable mixer for 30 seconds or until thickened. Drizzle over cake. Sprinkle with nuts., In a microwave, melt chips and shortening; stir until smooth. Drizzle over top.

CHOCOLATE CHIP-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
• Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.

CHOCOLATE CHIP CARAMEL MICROWAVE CAKE

Steps:

• 1. In a medium bowl combine cake mix, egg, butter, 1/2 cup chocolate chips and water.
• 2. Pour into a greased 8×8 microwave-safe baking dish and microwave it for 5-6 minutes, stopping every 2 minutes to rotate it if your microwave doesn't already do that on it's own.
• 3. While the cake is cooling, in a medium saucepan melt the caramels with the milk, then pour over cooled cake, sprinkle with the coconut(OPTIONAL) and the remaining chocolate chips.
• 4. Use Banana Cake and peanut butter chips, or Spice Cake and Vanilla Chips or Cinnamon Chips or Butter Pecan Cake with Butterscotch Chips.