Caramel Chocolate Layer Cake
What happens when rich chocolate cake meets silky caramel and fluffy whipped cream? You get the ultimate dessert showstopper, a Caramel Chocolate Layer Cake that balances decadence with elegance.
Ingredients
Chocolate Cake Layers
- 200 g dark chocolate (70%)
- 150 g unsalted butter
- 150 g granulated sugar
- 3 large eggs
- 50 g all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
Caramel Layer
- 100 g granulated sugar
- 60 ml heavy cream
- 30 g unsalted butter
- 0.5 teaspoon vanilla extract
Cream Layer
- 200 ml heavy cream
- 20 g powdered sugar
- 1 teaspoon vanilla extract
Chocolate Ganache Topping
- 100 g dark chocolate (70%)
- 80 ml heavy cream
Decoration
- Whipped cream (for piping)
- Toasted coconut flakes or crushed nuts
Instructions
- Preheat the oven to 175°C. Grease and line two 18 cm round cake pans with parchment paper.
- Melt the dark chocolate and butter together, then let the mixture cool slightly.
- In a bowl, beat the eggs and sugar until pale and fluffy. Add the vanilla extract and salt.
- Gently fold in the melted chocolate mixture, then carefully incorporate the flour.
- Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, then let the cakes cool completely.
- Prepare the caramel: heat the sugar in a saucepan until it melts and turns golden. Carefully add the cream and butter, stirring continuously until smooth. Let it cool.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble the cake: place one cake layer on a serving plate, spread the whipped cream evenly on top, then pour the cooled caramel over it. Cover with the second cake layer.
- Prepare the ganache: heat the cream until hot, pour it over the chopped chocolate, and stir until smooth. Let it cool slightly, then pour it over the cake.
- Decorate the edges with piped whipped cream and sprinkle with toasted coconut flakes or crushed nuts.
- Refrigerate the cake for at least 2 hours before serving.
Notes
Use high-quality dark chocolate for the best flavor. If you prefer a less sweet cake, reduce the sugar by 10–20g. Heavy cream should be cold for whipping.