Description
Chocolate Caramel Layer Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
For the Filling:
2 cups whipped cream
1/2 cup caramel sauce
For the Frosting:
1 cup butter, softened
3 cups powdered sugar
1/2 cup cocoa powder
1/4 cup heavy cream
1 teaspoon vanilla extract
For Garnish:
Whipped cream
Caramel sauce
Chocolate shavings
Instructions:
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Gradually stir in hot water.
Divide batter evenly between pans and bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely.
2. Make the Filling:
Gently fold caramel sauce into whipped cream. Keep chilled until ready to use.
3. Prepare the Frosting:
Beat butter until fluffy. Gradually add powdered sugar and cocoa powder. Add heavy cream and vanilla, beating until smooth and spreadable.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of caramel whipped cream on top. Repeat with remaining layers.
Frost the entire cake with chocolate frosting.
5. Garnish and Serve:
Decorate with whipped cream, caramel drizzle, and chocolate shavings.
A decadent dessert perfect for any celebration!
Step-by-Step Guide
Begin by preheating your oven and preparing your pans. For a professional finish, line the greased pans with parchment paper. When mixing the batter, ensure all dry ingredients are thoroughly whisked to avoid clumps of baking soda or cocoa. The hot water will make the batter very thin; this is correct and creates a moist crumb. Allow the baked layers to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. This prevents breakage. Level the tops of the cakes with a serrated knife if they have domed for a stable stack.
Serving Suggestions
This rich cake is best served at room temperature. Pair each slice with a glass of cold milk, a bold coffee, or a dessert wine like port. For a plated presentation, add a scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cheese alongside. Garnish individual plates with a sprinkle of sea salt over the caramel drizzle to enhance the flavors.
How-to Summary
To make Chocolate Caramel Layer Cake: 1) Mix and bake three chocolate cake layers. 2) Cool layers completely. 3) Fold caramel into whipped cream for the filling. 4) Beat butter, powdered sugar, and cocoa into a frosting. 5) Stack layers with filling between each. 6) Frost the outside of the cake. 7) Garnish with more caramel, whipped cream, and chocolate shavings.
Frequently Asked Questions
Can I make the cake layers ahead of time? Yes. Once completely cooled, wrap the layers tightly in plastic wrap and freeze for up to a month. Thaw in the refrigerator before assembling.
What can I use instead of buttermilk? Make a DIY buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.
How do I prevent the filling from making the cake soggy? Ensure the cake layers are 100% cool and the filling is kept cold. Assemble the cake just a few hours before serving for best results.
My frosting is too thick. How can I fix it? Add more heavy cream, one teaspoon at a time, while beating until you reach a spreadable consistency.
Can I use store-bought caramel sauce? Absolutely. A good-quality jarred caramel sauce works perfectly for both the filling and the garnish.
Common Mistakes to Avoid
- Adding the filling or frosting to warm cake layers. This causes melting and a messy slide.
- Overmixing the batter after adding the dry ingredients, which can develop gluten and make the cake tough.
- Not properly greasing and flouring the pans, leading to cakes that stick and break.
- Using cold ingredients for the frosting, which can cause it to separate or become grainy. Ensure butter is truly softened.
- Applying a thick crumb coat (a thin initial layer of frosting) before the final frost. This step traps crumbs for a cleaner finish.
Conclusion
This Chocolate Caramel Layer Cake is a show-stopping dessert that balances deep chocolate flavor with sweet, creamy caramel. While the process has several steps, each is straightforward, and many can be done in advance. By following the detailed guide and avoiding common pitfalls, you can create a professional-quality cake that is sure to impress at any gathering. The combination of moist cake, light filling, and rich frosting makes every bite a perfect celebration of flavor.