Description
Decadent Chocolate Caramel Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup hot coffee or hot water
For the Chocolate Filling:
1 cup heavy cream
200g semisweet chocolate, chopped
2 tbsp butter
For the Caramel Sauce:
1 cup granulated sugar
6 tbsp butter, cubed
1/2 cup heavy cream
Pinch of salt
For Garnish:
Whipped cream
Chocolate shavings
Extra caramel drizzle
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Instructions:
1. Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, vegetable oil, eggs, and vanilla extract. Mix until combined.
Gradually add hot coffee, stirring until smooth (the batter will be thin).
Divide batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.
2. Make the Chocolate Filling:
Heat heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl.
Let sit for 2-3 minutes, then stir until smooth. Stir in butter. Chill until spreadable.
3. Make the Caramel Sauce:
In a saucepan, heat sugar over medium heat until melted and amber in color. Stir occasionally.
Carefully add butter and stir until melted. Slowly pour in heavy cream while stirring.
Cook for 1-2 minutes until smooth. Add a pinch of salt. Let cool.
4. Assemble the Cake:
Place one cake layer on a serving plate. Spread chocolate filling on top. Repeat with remaining layers.
Pour caramel sauce over the top, letting it drip down the sides.
5. Decorate:
Garnish with whipped cream, chocolate shavings, and a drizzle of caramel
