STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Little Warm Chocolate Caramel Cakes

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
6 ramekins

Ingredients Nutrition

  • 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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a