Description
Decadent Chocolate Caramel Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee or hot water
For the Chocolate Filling:
1 cup heavy cream
200g semisweet chocolate, chopped
2 tbsp butter
For the Caramel Sauce:
1 cup granulated sugar
6 tbsp butter, cubed
1/2 cup heavy cream
Pinch of salt
For Garnish:
Whipped cream
Chocolate shavings
Extra caramel drizzle
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Instructions:
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
Gradually add hot coffee, stirring until smooth (the batter will be thin).
Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Chocolate Filling:
Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl.
Let sit for 2-3 minutes, then stir until smooth. Stir in butter. Chill until spreadable.
3. Make the Caramel Sauce:
In a saucepan, heat sugar over medium heat until melted and amber in color. Stir occasionally.
Carefully add butter and stir until melted. Slowly pour in heavy cream while stirring.
Cook for 1-2 minutes until smooth. Add a pinch of salt. Let cool.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread chocolate filling on top. Repeat with remaining layers.
Pour caramel sauce over the top, letting it drip down the sides.
5. Decorate:
Garnish with whipped cream, chocolate shavings, and a drizzle of caramel
Step-by-Step Guide
1. Prepare Pans: Preheat oven to 350°F (175°C). Grease three 8-inch round pans and line the bottoms with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, thoroughly whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution.
3. Combine Wet Ingredients: Add the buttermilk, oil, eggs, and vanilla to the dry mix. Beat with an electric mixer on medium speed for 2 minutes until smooth.
4. Add Hot Liquid: With the mixer on low, slowly pour in the hot coffee or water. Mix just until combined; the batter will be thin. Divide evenly among pans.
5. Bake & Cool: Bake for 25-30 minutes. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
6. Make Fillings: Prepare the chocolate ganache filling and caramel sauce as directed, allowing both to cool and thicken to a spreadable consistency.
7. Assemble: Place the first cake layer on a plate or cake stand. Spread a generous layer of chocolate filling. Repeat with the second and third layers.
8. Finish: Pour the slightly warm caramel sauce over the top, encouraging it to drip down the sides. Add final garnishes.
Serving Suggestions
Serve this cake at room temperature for the best texture and flavor. Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to balance the richness. For a special touch, add a sprinkle of flaky sea salt on top of the caramel drizzle just before serving. It is perfect for celebrations, dinner parties, or as a show-stopping weekend dessert.
How-to Summary
To create this cake, mix dry ingredients, add wet ingredients and hot coffee to form a thin batter, then bake and cool three layers. Create a chocolate ganache filling by heating cream and pouring it over chopped chocolate. Make a caramel sauce by melting sugar until amber, then carefully stirring in butter and cream. Assemble the cake by layering the cooled cakes with the chocolate filling. Finish by pouring caramel over the top and adding garnishes like whipped cream and chocolate shavings.
Frequently Asked Questions
Can I make the cake layers ahead of time? Absolutely. Bake the cake layers, let them cool completely, then wrap them tightly in plastic wrap and freeze for up to a month. Thaw at room temperature 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.
My caramel sauce crystallized or seized. What happened? This occurs if sugar crystals form on the pan’s sides. To prevent it, avoid stirring once the sugar begins to melt. You can also brush the pan’s sides with water using a pastry brush at the start.
Can I use store-bought caramel sauce? Yes, for a shortcut, a high-quality store-bought caramel sauce can be used. Warm it slightly so it pours easily over the cake.
Why is hot coffee in the recipe? The hot coffee enhances the deep chocolate flavor without making the cake taste like coffee. You can use hot water, but the coffee intensifies the cocoa taste.
Common Mistakes to Avoid
- Overmixing the Batter: Once you add the hot coffee, mix only until just combined. Overmixing can lead to a dense, tough cake.
- Assembling a Warm Cake: Ensure all components—cake layers, chocolate filling, and caramel—are completely cooled. Warm elements will melt the fillings and make a mess.
- Rushing the Caramel: Be patient when melting the sugar. Use medium heat and wait for it to become a deep amber color for the best flavor. Adding the cream too quickly can cause dangerous splatters.
- Using Cold Ingredients: For the cake batter, use room-temperature eggs and buttermilk for better emulsification and a more even rise.
Conclusion
This Decadent Chocolate Caramel Cake is a masterpiece of contrasting textures and rich flavors, perfect for any special occasion. While it requires careful steps, following this guide and avoiding common pitfalls will ensure success. The result—a moist chocolate cake layered with silky ganache and enveloped in a luxurious caramel glaze—is well worth the effort. It’s a guaranteed crowd-pleaser that will have everyone asking for the recipe.