Caramel Chocolate Layer Cake
A decadent cake featuring rich chocolate layers, a smooth caramel filling, fluffy cream, and a silky ganache topping, perfect for birthdays and celebrations.
Ingredients
Cake Layers
- 200 g dark chocolate (70%)
- 150 g unsalted butter
- 150 g granulated sugar
- 3 large eggs
- 50 g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
Caramel Layer
- 100 g granulated sugar
- 60 ml heavy cream
- 30 g unsalted butter
- 0.5 tsp vanilla extract
Cream Layer
- 200 ml heavy cream
- 20 g powdered sugar
- 1 tsp 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
Preparation
- Preheat your oven to 175°C (350°F). Grease and line two 18cm (7-inch) round cake pans with parchment paper.
- In a heatproof bowl, melt the dark chocolate and butter together. Stir until smooth and let cool slightly.
- In a large bowl, beat the eggs and granulated sugar until pale and fluffy. Add vanilla extract and salt, then mix well.
- Gently fold the melted chocolate mixture into the egg mixture. Add flour and fold carefully until just combined.
- Divide the batter evenly between the prepared pans. Bake for 20–25 minutes, or until set. Let the cakes cool completely before assembling.
- Heat sugar in a saucepan over medium heat until it melts and turns golden brown. Carefully add heavy cream and butter. Stir until smooth. Remove from heat, add vanilla, and let cool.
- Whip heavy cream with powdered sugar and vanilla until soft peaks form. Keep refrigerated until needed.
- Place one cake layer on a serving plate. Spread whipped cream evenly over the top. Pour cooled caramel over the cream. Top with the second cake layer.
- Heat heavy cream until warm. Pour over chopped dark chocolate. Stir until smooth. Let cool slightly.
- Pour the ganache over the cake. Pipe whipped cream around the edges. Sprinkle toasted coconut flakes or crushed nuts on top.
- Refrigerate the cake for at least 2 hours before serving to set the layers.
Notes
Slice with a warm knife for clean cuts. Serve slightly chilled for best texture. Pair with coffee or milk for extra enjoyment. Store in an airtight container in the refrigerator for up to 4 days. Freeze individual slices for up to 1 month.