Chocolate Caramel, Cake Recipe

Indulge in the rich and decadent layers of this Chocolate Caramel Cake, featuring a moist chocolate cake base, luscious caramel filling, and a smooth chocolate ganache topping. Perfect for any celebration or a sweet treat.

Ingredients:

For the Cake:

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the Caramel Filling:

  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, finely chopped

Instructions:

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. Make the Cake Batter: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed for 2 minutes. Stir in the boiling water until the batter is smooth and thin.
  3. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  4. Prepare the Caramel Filling: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Carefully add the butter, stirring until melted. Slowly pour in the heavy cream, stirring constantly (the mixture will bubble vigorously). Remove from heat, stir in the vanilla and salt. Let cool to room temperature.
  5. Make the Chocolate Ganache: Heat the heavy cream in a small saucepan until it begins to simmer. Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate, let sit for 2 minutes, then stir until smooth. Let cool until slightly thickened but still pourable.
  6. Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of caramel filling over the top. Place the second cake layer on top. Pour the chocolate ganache over the cake, letting it drip down the sides.
  7. Serve: Allow the ganache to set before serving. Enjoy your Chocolate Caramel Cake!

Leave a Comment