Chocolate Cake
This homemade chocolate cake features layers of moist goodness, enhanced with a rich caramel filling and glossy chocolate ganache, making it perfect for any celebration.
Ingredients
For the Cake
- 2 cups flour All-purpose flour
- 1 cup unsweetened cocoa powder Use high-quality cocoa
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk (at room temperature) Or substitute with regular milk and vinegar
- 0.5 cup vegetable oil
- 2 large eggs At room temperature
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water For a richer taste, use hot coffee
For the Caramel Filling
- 1 can (400 g) dulce de leche or caramel sauce Plus 1/2 cup thick whipped cream
For the Chocolate Ganache
- 1.5 cups cream Heavy cream, heated
- 340 g dark chocolate, finely chopped
- 2 tablespoons butter (optional) For a richer ganache
For Topping
- Grated orange-white chocolate, grated carrot, or candied orange peel For garnish
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease three 20 cm cake pans, lining the bottoms with parchment paper.
- In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt together thoroughly.
- In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Combine the wet ingredients with the dry ingredients, stirring just until they come together.
- Gradually add the hot coffee or water to the batter and mix until it’s smooth.
- Pour the batter evenly into the prepared pans.
Baking
- Bake in the oven for 25-30 minutes.
- Allow the cakes to cool completely before moving on.
Caramel Filling
- Gently heat the dulce de leche or caramel sauce until it’s spreadable.
- Generously spread the caramel between each layer of cooled cake.
Chocolate Ganache
- Heat the cream carefully, ensuring it doesn't boil.
- Pour the chopped dark chocolate over the warm cream and let it sit for 2-3 minutes.
- Stir the mixture until smooth, adding butter for a richer taste.
- Let the ganache thicken slightly before covering the entire cake.
Serving
- Top the cake with grated orange-white chocolate, grated carrot, or candied orange peel.
- Chill the cake in the refrigerator for at least 30 minutes before slicing.
Notes
Make sure all ingredients are at room temperature before mixing for best results. This chocolate cake can also be enjoyed with ice cream or whipped cream.