Description
Decadent Chocolate Caramel Layer Cake
Ingredients:
For the Cake:
– 1 ¾ cups all-purpose flour
– 1 ½ cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ tsp baking powder
– 1 ½ tsp baking soda
– 1 tsp salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
For the Caramel Filling:
– 1 cup granulated sugar
– 6 tbsp unsalted butter, room temperature
– ½ cup heavy cream
– ½ tsp vanilla extract
– Pinch of salt
For the Chocolate Ganache:
– 1 cup semi-sweet chocolate chips
– ½ cup heavy cream
Directions:
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add in the eggs, milk, oil, and vanilla extract. Beat on medium speed until the batter is smooth. Slowly mix in the boiling water until well combined. The batter will be thin, but that’s normal!
4. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
5. To make the caramel filling, heat the sugar in a medium saucepan over medium heat, stirring constantly until it melts into a golden-brown liquid. Carefully stir in the butter until fully melted, then slowly add the heavy cream while whisking. Let the caramel simmer for 1-2 minutes until thickened, then remove from heat and stir in vanilla and salt. Let it cool to room temperature.
6. For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour it over the chocolate chips in a bowl. Let it sit for a minute, then stir until smooth and glossy.
7. To assemble the cake, place one layer of cake on a serving plate. Spread a generous layer of caramel filling on top. Add the second layer of cake, followed by more caramel. Place the third layer of cake on top.
8. Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Let the ganache set for a few minutes, then serve.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Kcal: 450 per serving
Servings: 10-12 slices
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Step-by-Step Guide
Follow these detailed instructions for a flawless cake. First, ensure all ingredients are at room temperature, except where noted. When adding the boiling water to the cake batter, do so slowly to prevent cooking the eggs. For the caramel, constant stirring is non-negotiable to prevent burning. When assembling, use a piping bag or offset spatula to spread the caramel filling evenly, leaving a small border to prevent spillage. Pour the ganache from the center of the top layer, using a spatula to gently guide it over the edges for elegant drips.
Serving Suggestions
This rich cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut through the sweetness. For a gourmet touch, garnish with a sprinkle of flaky sea salt, fresh berries, or chocolate shavings. Serve with strong coffee or a glass of cold milk. For a stunning presentation, slice with a warm, clean knife for perfect layers.
How-to Summary
Bake three chocolate cake layers using the boiling water method for a moist crumb. Create a homemade caramel sauce by carefully melting sugar, then whisking in butter and cream. Make a simple ganache by pouring hot cream over chocolate chips. Assemble the cake by layering the cooled cakes with the cooled caramel, then finish by pouring the ganache over the top.
Frequently Asked Questions
Can I make the components ahead of time? Yes. The cake layers can be baked, wrapped tightly, and frozen for up to a month. The caramel can be refrigerated for up to a week; gently reheat before using. Ganache is best made fresh but can be refrigerated and rewarmed.
My caramel turned grainy. What happened? This often occurs if sugar crystals form on the pan’s sides. To prevent this, brush the sides of the pan with water as the sugar melts to dissolve crystals, and avoid stirring once the sugar begins to melt and color.
Can I use store-bought caramel? You can, but the flavor and consistency will differ. For best results, use a high-quality, thick caramel sauce.
Why is my cake batter so thin? This is completely normal due to the addition of boiling water. It results in an exceptionally moist and tender cake.
How do I store the finished cake? Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture and flavor.
Common Mistakes to Avoid
- Overmixing the cake batter: Mix only until ingredients are combined after adding the wet ingredients to prevent a tough cake.
- Pouring hot caramel onto the cake: Always let the caramel cool to a spreadable consistency, or it will melt the cake layers and make assembly messy.
- Not greasing and flouring pans properly: This ensures easy release. Use parchment paper circles for absolute insurance.
- Rushing the cooling process: Assembling with warm layers will cause the cake to slide and the frosting to melt. Patience is key.
Conclusion
This Decadent Chocolate Caramel Layer Cake is a show-stopping dessert that balances rich chocolate with buttery, sweet caramel. While it requires careful attention to detail—particularly with the caramel—the impressive result is well worth the effort. By following the step-by-step guide and avoiding common pitfalls, you can create a professional-quality cake that will delight any crowd. It’s the perfect celebration treat that promises to be as memorable as it is delicious.