Wet CAKE recipe – Caramel Brownie Hearts


Wet CAKE recipe – How to make Brownie hearts with Caramel inside?

Wet Cake will be very chocolatey and sweet again today. These Brownie caramel hearts are a feast for dark chocolate lovers, perhaps the sweet bitter mix creates a flavor bomb. Brownie Cake with Caramel inside will conquer everyone’s hearts with its wet chocolate covered outer surface and inner caramel filling. If you don’t like bitter, then you can try it with white or milk chocolate.

This time I used dark cocoa powder for the cake batter. Yes, I literally mean that. Cocoa powder consists of 100% cocoa and 10-12% cocoa butter. Its flavor is slightly more intense than other dark cocoa powders. There aren’t many other natural ways to dye cakes and cupcakes black. But of course it can also be made with regular cocoa.

Bake wet CAKES and cake hearts in a silicone mold of your choice. I used these, so you can continue the chocolate sauce while baking and you don’t have to clean the mold you used first. Chocolate cream will be wonderfully smooth only if you spread the melted chocolate in a silicone mold and put the finished cakes inside. Unlike traditional cakes, you don’t need to crumble the dough and knead it with ganache or cream cheese.

So melt the chocolate, pour it in and put it in the freezer. Then carefully press the baked cake hearts, roll out a little dough in the middle with the back of a straw or cream bag, fill with caramel, seal the hole and brush with chocolate. Everything then goes to the freezer for about two hours and can be squeezed later. Quickly decorate. Juicy brownie Cake caramel hearts are made with a liquid caramel center and a perfect chocolate glaze.

Wet CAKE recipe, Ingredients for Caramel Brownie Hearts for coating:

200 g dark chocolate (at least 70%)

for dough:

75 g brown sugar

50 g soft butter

1 pinch of salt

1 egg

1 teaspoon vanilla paste

75 grams of flour

1/2 teaspoon of baking powder

20 g dark cocoa powder or other regular cocoa

100 ml buttermilk, at room temperature

For the caramel (only 1/3):

150 grams of sugar

4 tablespoons of water

300 grams of cream

For decoration:

30g white chocolate

pink chocolate color

sugar sprinkles


1 or 2 heart molds

1 drink straw

The bag in which you will connect 1 straw

Wet CAKE recipe, Making of Caramel Brownie Hearts

Wet CAKE recipe, For Karem hearts, Preheat the oven to 180 degrees (top/bottom heat). Rinse the silicone mold with cold water. Beat sugar and butter until creamy. Stir in the salt and vanilla paste. Beat the egg for at least 1 minute. Mix the flour, baking powder, baking soda, and cocoa together with the buttermilk into the butter-sugar mixture.

Pour the dough into the mold and tap the mold lightly on the counter. Bake in the preheated oven for about 17-20 minutes. Don’t forget the stick test. Remove from oven and let cool on wire rack for 5 minutes. Then turn it over and let the hearts fall out of the mold. Let it cool completely.

for coating:

Chop the chocolate and melt it 2/3 in a warm water bath. Heat up to a maximum of 45 degrees. Stir in the rest of the chocolate and stir until the chocolate is warm (about 31 degrees). Tempering is important so that the chocolate does not start to fall apart. Pour the chocolate into the mold and trim the edges. Let stand for about 1 minute, then turn over and let excess chocolate drain and then melt again.
Leave to cool in the refrigerator.

For the caramel:

Put the sugar and water in a non-stick pan and bring to a boil over medium heat until the sugar caramelizes. Sugar should not thicken too much. If the mass burns, then all the caramel tastes bitter. Do not mix. Warm the cream a little and gradually pour it carefully over the sugar. Let it simmer until the caramel melts. Stir regularly. Let it all boil, remove from heat and leave to cool.


Place the cupcake hearts into the chocolate-covered silicone mold. Using the wide end of a piping bag, lift approximately 1-1.5 cm of dough from the center of the Bownie hearts. Add the caramel and close again. Melt the remaining chocolate again and spread over the hearts. Make sure the edges are well sealed or covered with chocolate. Leave in the refrigerator for about 2 hours. Then remove it from the molds and let it thaw in the refrigerator. Meanwhile, melt the pink candy or white chocolate in a warm water bath. Heat up to a maximum of 40 degrees. Paint the white chocolate pink, put it in a piping bag, cut off a small corner and decorate with hearts. Or if you like the colors, you can use the chocolate letters from the supermarket. Put in the refrigerator until ready to eat.


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