I'm a full-time mother; my boss is my almost-two-year-old son. I enjoy writing, reading, and baking.
Easy, Fast, and Delicious
What would be more delicious and mouthwatering than a chocolate cake? The answer would be a chocolate cake with crème caramel.
One of the masterminds of dessert recipes came up with a way to mix them both together in one dish. So you can enjoy the fluffy and strong taste of chocolate cake with the refreshing and rich taste of crème caramel.
This cake is from the Mediterranean cuisine. It’s called “kudrit kader,” which means made by a miracle. It got that name because you mix the crème caramel and the cake ingredients in one dish—and somehow the crème caramel settles to the bottom and the cake ends up on top.
Contrary to what you might think, it’s easy and fast to make. You will actually enjoy making it, and most of all eating it.
If you wish you can also use this recipe to only make crème caramel with its delicious sugar syrup.
Step 1: Make the Sugar Syrup
- ¾ cup (145g) sugar
- At a low temperature, add sugar in a medium-size aluminum cake pan (see photo), and heat it up until it’s completely melted.
- Set aside to cool. Eventually, it will harden.
Step 2: Make the Crème Caramel
- 3 eggs
- 2 teaspoon vanilla extract
- 2 cups (230 g) powdered milk
- 2 cups (470 g) water
- 1 cup (192 g) sugar
- In an electric mixer, add all ingredients and mix until well mixed.
- Add the mix on top of the sugar syrup.
Step 3: Make the Cake and Assemble
- 3 eggs
- ½ cup (96 g) sugar
- ½ cup (105 g) vegetable oil
- ½ cup (118 g) water
- 1 cup (90 g) flour
- 3 teaspoon (11 g) baking powder
- 3 tablespoon (21 g) cocoa powder/ or 2 tablespoons instant coffee
- 1 teaspoon vanilla extract
- With an electric mixer, beat eggs, sugar and vanilla.
- Add flour and baking powder.
- Add vegetable oil, water and cocoa. Keep beating until batter well-blended.
- Add the batter on top of the sugar and crème caramel mix.
- In a bigger aluminum cake pan, add boiled water but don’t fill it up. Put the smaller aluminum pan that has the batter in the bigger pan. Make sure water doesn’t overflow into the batter.
- In a preheated oven to 350 degrees F, place the pans. Bake between 45 to 60 minutes or if a wooden pick inserted in the center should come out with just a few moist crumbs on it.
- Leave the cake to cool. Refrigerate for 4 hours.
- On a serving plate, turn the cake pan upside down so it comes out on the plate.
The Difference Between Crème Caramel and Crème Brûlée
Both of them are custard desserts that are made with sugar syrup, but the difference is in texture.
- Crème caramel has a soft caramel layer on top. It’s closer to Jell-O in texture, and it sits in a pie shell.
- Crème brûlée has a hard caramel top. It’s more like dense pudding, and it sits in a small white ceramic container.
linda anne on December 02, 2019:
can you please tell me if you can use ordinary milk as i can not use powered milk thank you
aqsa jahangir on November 21, 2012:
i tried it,it wass xo mch delicious n never taste this type iof cake thank u for helping me in making the cake :)
maria on September 01, 2012:
thanks for the recipe it was perfect...specially the cake its so soft and yummy...
Antoniette on March 04, 2012:
Does anyone know what size cake pan should be used?
ruba on February 11, 2012:
so the cake came out just great and delicious!!!!!
it wasn't very sweet bkz i used unsweetend cocoa powder...and it was exactly how its showing in the pic above:) thank u for the recipe
ruba on February 10, 2012:
hi.i just made this cake for my birthday !!!
im just waiting for it to take it out of the fridge and taste it i'll keep u update!!!
silvana1955 on January 31, 2012:
very nice,will try it for sure its look like traditional Rozata but with chocolate
Nady (author) from Toronto on June 18, 2010:
nifty: thank you. let me know when you do :)
nifty@50 on June 18, 2010:
Great hub! Must try!