Description
A rich and decadent Chocolate Caramel Layer Cake filled with smooth caramel buttercream and topped with glossy ganache, perfect for celebrations.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 3/4 cup (75 g) unsweetened cocoa powder
- 1 3/4 cups (350 g) granulated sugar
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot coffee or hot water
- 1 1/2 cups (340 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1/2 cup (160 g) thick caramel sauce, cooled
- 2–3 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
- 5 oz (140 g) semi-sweet chocolate
- 1/2 cup (120 ml) heavy cream
- Extra caramel buttercream for decoration
- 2 tbsp melted dark chocolate for decoration
- Chocolate shavings (optional) for decoration
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl.
- Add the eggs, milk, oil, and vanilla to the dry ingredients and mix until smooth. Slowly stir in hot coffee until combined; the batter will be thin.
- Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- Beat softened butter until light and fluffy. Gradually add powdered sugar, then mix in caramel sauce, vanilla, salt, and enough heavy cream to create a smooth, spreadable frosting.
- Assemble the cake by placing the first cake layer on a plate, spreading a thick layer of caramel buttercream over the top, and adding the second cake layer.
- Cover the cake with a thin crumb coat of buttercream and chill for 20 minutes. Apply a final layer of caramel frosting.
- Heat heavy cream until steaming, pour it over chopped chocolate, let sit for 2 minutes, and stir until glossy. Cool until thickened but still pourable.
- Spread the chocolate ganache over the cake, allowing drips around the edges. Drizzle melted dark chocolate along the sides.
- Pipe caramel buttercream swirls around the top edge and refrigerate for 20-30 minutes before slicing. Let the cake sit at room temperature for 20 minutes before serving for the best texture.
Notes
For a unique twist, try adding nuts or fruit fillings between the layers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg
Keywords: Chocolate Cake, Caramel Cake, Layer Cake, Dessert, Celebration Cake