- 2 cups all-purpose flour
- 1 3/4 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 5 (1 ounce) squares unsweetened chocolate, melted
- 1 cup strong brewed coffee
- 3/4 cup sour cream
- 1/4 cup vegetable oil
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 4 tablespoons milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
- In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.