Chocolate Caramel Cake

Why This Recipe Works:

Chocolate Caramel Cake is a luxurious dessert that marries the deep, intense flavor of chocolate with the sweet, buttery richness of caramel. The cake layers are moist and tender, while the caramel filling and frosting add an irresistible gooey texture and sweetness.

Ingredients:

Cake:

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk, room temperature
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup boiling water

Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Chocolate Ganache:

• 1 cup heavy cream
• 8 ounces dark chocolate, finely chopped

Assembly:

• Extra caramel sauce for drizzling
• Sea salt flakes (optional)

Directions:

Preheat the Oven:

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 9-inch round cake pans or line them with parchment paper.

Mix Dry Ingredients:

1. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Wet Ingredients:

1. In another large bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Combine Ingredients:

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Stir in the boiling water until the batter is smooth. The batter will be thin.

Bake the Cakes:

1. Divide the batter evenly between the prepared cake pans.
2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Caramel Sauce:

1. In a medium saucepan, combine the sugar and water over medium heat.
2. Cook, without stirring, until the sugar has melted and turned a deep amber color.
3. Carefully add the heavy cream and butter, whisking constantly until smooth.
4. Stir in the vanilla extract and salt.
5. Remove from heat and let cool to room temperature.

Prepare the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, bring the heavy cream to a simmer over medium heat.
3. Pour the hot cream over the chocolate and let sit for 5 minutes.
4. Stir until the chocolate is completely melted and the ganache is smooth.
5. Let the ganache cool to room temperature.

Assemble the Cake:

1. Once the cakes are completely cool, place one layer on a serving plate.
2. Spread a layer of caramel sauce over the cake layer.
3. Place the second cake layer on top and repeat with more caramel sauce.
4. Place the third cake layer on top and spread the chocolate ganache over the top and sides of the cake.

Garnish:

1. Drizzle extra caramel sauce over the top of the cake.
2. Sprinkle with sea salt flakes if desired.

Notes:

• Make sure all ingredients are at room temperature for best results.