Samoas Inspired Chocolate Cake – one amazing cake with the fantastic topping of my favorite girl scout cookie: the samoas!
Mondays just got better.
And let’s just be quick because you have to make this.
The chocolate cake base is just tall enough to be the base for the incredible topping. It is my favorite chocolate cake recipe. But let’s face it: this dessert is all about the topping. Toasted coconut, drizzled with caramel and melted chocolate. I could eat it with a spoon! You can pour the cake batter into a cupcake pan and make cupcakes instead of a cake and still decorate them with the topping. Or use it on top of your favorite brownies! I highly recommend this recipe.
This cake is not for the faint of heart. It’s for one of those days. When you need a guilty pleasure pick-me-up, when the pms hits or when the girlfriends are coming and bringing the wine. It’s one of those cakes when you are not allowed to feel bad for having more than one slice.
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons unsweetened cocoa powder
- 1/4 cup oil
- 1/2 cup water
- 1/2 teaspoon pure vanilla extract
- 1.5 teaspoons apple cider vinegar
- 1 cup toasted unsweetened shredded coconut
- 1/2 cup caramel sauce store-bought or homemade
- 1/2 cup semi-sweet chocolate chips melted with 1/2 teaspoon canola oil
Grease and flour an 8" or 9" round or square cake pan. Set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk the dry ingredients (flour, cocoa powder, soda, salt and sugar).
Add oil, water, vanilla and cider vinegar. Whisk until smooth.
Pour the batter into the pan.
Bake the cake for 20 to 22 minutes or until the toothpick inserted into the center of the cake comes out clean.
Cool the cake completely in the pan.
Remove the cake from the pan onto a cake platter or a stand.
Poke the cake with a toothpick all over the surface.
Spread half the caramel over the cake. Spread with a back of a spoon or an offset spatula.
Sprinkle the coconut over the caramel. Spread evenly.
Drizzle the remaining caramel over the coconut.
Drizzle the cake with melted chocolate.
Let the topping cool to room temperature before serving.
Store for up to 3 days in a closed container.
Recipes from other bloggers:
Homemade Samoas from Just a Taste
Samoas Cupcakes from Cooking Classy
Samoas Cookie Pie from Averie Cooks