Chocolate Caramel Cream Cake
This Chocolate Caramel Cream Cake is a decadent dessert featuring layers of rich chocolate cake, luscious caramel cream, and a glossy chocolate ganache. It’s perfect for any special occasion or whenever you’re in the mood for an indulgent treat.
Ingredients:
- For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Caramel Cream Filling:
- 1 cup caramel sauce (store-bought or homemade)
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semisweet or bittersweet chocolate, chopped
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- Make the Chocolate Cake:
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for about 2 minutes.
- Stir in the boiling water (the batter will be thin).
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then remove from pans to wire racks to cool completely.
- Prepare the Caramel Cream Filling:
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in the caramel sauce until well combined.
- Assemble the Cake:
- Once the cakes are completely cooled, place one cake layer on a serving plate.
- Spread the caramel cream filling evenly over the top of the first layer.
- Place the second cake layer on top of the filling.
- Make the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not boil).
- Remove from heat and pour over the chopped chocolate in a heatproof bowl.
- Let it sit for 5 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly until it thickens but is still pourable.
- Frost the Cake:
- Pour the ganache over the top of the assembled cake, allowing it to drip down the sides.
- Smooth the top with a spatula if needed.
- Chill and Serve:
- Refrigerate the cake for at least 1 hour to set the ganache before serving.
- Slice and enjoy!
Tips:
- Room Temperature Ingredients: Ensure the eggs and milk are at room temperature for a smoother batter.
- Ganache Consistency: Let the ganache cool slightly before pouring to prevent it from being too runny.
- Decoration: Garnish with caramel drizzles, chocolate shavings, or a sprinkle of sea salt for an elegant presentation.
- Storage: Store leftovers in the refrigerator for up to 3 days.
Enjoy your rich and indulgent Chocolate Caramel Cream Cake!
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