Introduction
Indulge in the ultimate dessert experience with a decadent chocolate caramel layer cake that beautifully melds rich chocolate flavors with a sweet and salty caramel filling. This cake is perfect for celebrating special occasions or satisfying the cravings of any dessert lover. Each layer of moist chocolate cake, paired with luscious caramel and topped with silky chocolate ganache, creates a treat that is sure to impress. Get ready to wow your guests or simply treat yourself to a slice of heaven!
Detailed Ingredients with measures
For the chocolate cake layers:
2 cups (250g) all-purpose flour
1 cup (100g) unsweetened cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
1 cup (240ml) buttermilk
½ cup (120ml) vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup (240ml) hot coffee or hot water
For the caramel filling:
1 cup (200g) caramel sauce (store-bought or homemade)
½ teaspoon sea salt
For the chocolate ganache:
1 cup (180g) semi-sweet chocolate chips
½ cup (120ml) heavy cream
For decoration:
Chocolate truffles
Caramel candies
Chocolate shavings
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 slices
Directions
Preheat the oven: Set oven to 350°F (175°C). Grease and line two 9-inch (23 cm) cake pans with parchment paper.
Prepare the chocolate cake batter: In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add wet ingredients to the dry ingredients, mixing until just combined. Stir in hot coffee or water to create a smooth batter.
Bake the cakes: Divide batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before assembling.
Make the ganache: Heat heavy cream until warm (but not boiling). Pour over chocolate chips and let sit for 1 minute, then stir until smooth.
Assemble the cake: Place one chocolate cake layer on a plate. Spread caramel sauce over the top, then sprinkle with sea salt. Place the second cake layer on top and pour the chocolate ganache over the cake, letting it drip down the sides.
Decorate and serve: Garnish with chocolate truffles, caramel candies, or chocolate shavings. Slice and enjoy!
Detailed Directions and Instructions
Preheat the oven
Set the oven temperature to 350°F (175°C). Prepare two 9-inch (23 cm) cake pans by greasing them and lining the bottoms with parchment paper for easy removal.
Prepare the chocolate cake batter
In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Whisk these dry ingredients together until evenly mixed. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well-blended. Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Lastly, incorporate the hot coffee or hot water into the batter, mixing until smooth and no lumps remain.
Bake the cakes
Carefully divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of each cake; it should come out clean. Allow the cakes to cool completely in the pans before transferring them to a wire rack for further cooling.
Make the ganache
Heat the heavy cream in a small saucepan until it is warm but not boiling. Once warm, pour the cream over the chocolate chips in a mixing bowl and let it sit for about 1 minute. Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
Assemble the cake
Begin by placing one layer of the chocolate cake on a serving plate or cake stand. Generously spread the caramel sauce over the top of the first layer and sprinkle it lightly with sea salt, enhancing the sweet and salty flavor. Carefully place the second cake layer on top of the first. Pour the rich chocolate ganache over the top of the cake, allowing it to cascade down the sides for an elegant finish.
Decorate and serve
To add a touch of flair, decorate the cake with chocolate truffles, caramel candies, and chocolate shavings, arranging them artfully on the top and around the sides. Slice the cake into servings and enjoy the delightful combination of chocolate and caramel in every bite.
Notes
Ingredient substitutions
If you’re out of buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, letting it sit for about 5-10 minutes.
Caramel options
You can use store-bought caramel sauce for convenience or make your own by melting sugar until golden brown and stir until smooth.
Ganache tips
For a thicker ganache, allow it to cool for a few minutes after mixing, or for a thinner consistency, you can warm the cream slightly again and adjust the chocolate chip ratio.
Serving ideas
Pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to enhance its indulgent flavors even more.
Storage instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months.
Reheating tips
To enjoy a slice warmed up, place it in a microwave-safe dish and heat for about 10-15 seconds or until just warm.
Cook Techniques
Measuring Ingredients
Accurate measurement of ingredients is crucial for baking. Use dry measuring cups for flour and cocoa powder, and liquid measuring cups for buttermilk and oil. Level off dry ingredients with a straight edge for precision.
Whisking
When preparing the dry ingredients, whisk them together thoroughly to ensure an even distribution of baking powder, baking soda, and salt, which helps the cake rise uniformly.
Mixing Wet and Dry Ingredients
Combine wet and dry ingredients gently until just combined to avoid over-mixing, which can result in a dense cake.
Using Hot Coffee or Water
Adding hot coffee or water to the batter enhances the flavor and helps dissolve the cocoa powder. This step is essential for achieving a rich chocolate taste.
Baking Time and Testing for Doneness
Bake the cakes until a toothpick inserted in the center comes out clean. Keep an eye on them to prevent overbaking, which can make the cakes dry.
Making Ganache
Heat the cream until warm, then pour it over chocolate chips. This method allows the chocolate to melt evenly, creating a smooth ganache. Letting it sit briefly before stirring is key for the perfect texture.
Assembling the Cake
Layer the cakes carefully. Spread a generous amount of caramel sauce on the first layer before adding the second layer to prevent it from sliding.
Decorating the Cake
Get creative with decorations. Use chocolate truffles, caramel candies, and chocolate shavings for a visually appealing presentation that enhances the cake’s flavors.
FAQ
Can I make this cake in advance?
Yes, you can bake the cake layers in advance. Allow them to cool completely, then wrap them in plastic wrap and store them at room temperature for a day or in the refrigerator for longer.
How should I store the chocolate caramel layer cake?
Store the cake in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator.
Can I substitute any ingredients in this recipe?
You can use whole milk or non-dairy milk instead of buttermilk. If you don’t have cocoa powder, you can substitute with Dutch-processed cocoa for a different flavor profile.
How do I make homemade caramel sauce?
To make homemade caramel sauce, cook granulated sugar over medium heat, stirring constantly until it melts and becomes amber in color. Then, remove it from heat and carefully add heavy cream, stirring until smooth.
What can I use instead of chocolate ganache for frosting?
You may use a buttercream frosting or a whipped cream topping as an alternative to ganache if you prefer a different texture or flavor.
Conclusion
This decadent chocolate caramel layer cake is a celebration of rich chocolate flavors combined with a sweet and salty caramel filling, making it an indulgent choice for any special occasion. With its soft, moist layers and smooth ganache, this cake is sure to impress dessert lovers and elevate any gathering. Each slice is a delightful balance of sweetness and depth, ensuring that every bite is a memorable experience.
More recipes suggestions and combination
Chocolate Peanut Butter Layer Cake
Try replacing the caramel filling with a creamy peanut butter frosting for a decadent chocolate peanut butter cake.
Salted Caramel Brownies
For a different texture, make fudgy brownies and swirl in caramel sauce, then top with a sprinkle of sea salt.
Chocolate Hazelnut Cake
Incorporate hazelnut spread into the filling or ganache to add a nutty flavor that complements the chocolate beautifully.
Vanilla Bean Cake with Caramel Drizzle
Use vanilla cake layers and drizzle with the same caramel sauce for a lighter alternative to the chocolate version.
Espresso Chocolate Cake
Enhance the chocolate flavor by adding espresso powder to the cake batter; the coffee will intensify the richness of the chocolate.
Chocolate Raspberry Layer Cake
For a fruity twist, layer a raspberry filling between the chocolate layers and top with chocolate ganache.
Caramel Pecan Cake
Incorporate toasted pecans into the cake layers and use caramel sauce as a filling and topping for added crunch.
Chocolate Caramel Layer Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch (23 cm) cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
- In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract.
- Slowly add wet ingredients to the dry ingredients, mixing until just combined. Stir in hot coffee or water until smooth.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely before assembling.
- Heat heavy cream until warm in a saucepan, then pour over chocolate chips and let sit for 1 minute, stirring until smooth.
- Place one chocolate cake layer on a plate. Spread caramel sauce over the top and sprinkle with sea salt.
- Place the second cake layer on top and pour the chocolate ganache over it, letting it drip down the sides.
- Garnish with chocolate truffles, caramel candies, or chocolate shavings. Slice and enjoy!
