• Prep Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 8

Samoas Inspired Chocolate Cake

  • Recipe Submitted by on

 Ingredients List

  • for the cake:
  • 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 teaspoons and 1/2 apple cider vinegar
  • for the topping:
  • 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


to make the cake:
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.

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