Chocolate Caramel Cake
To have fun your senses with the rich and irresistible combination of chocolate and caramel in this decadent cake. The moist, chocolatey layers are paired with a smooth caramel buttercream frosting, all brought together by a luxurious chocolate ganache that drips down the sides, adding a touch of elegance. Perfect for celebrations or when you simply need a little indulgence, this chocolate caramel cake is a showstopper at any gathering. Whether it’s a birthday, holiday, or a casual weekend treat, this dessert is bound to impress.
Ingredients Breakdown For Chocolate Caramel Cake
For the Cake:
When crafting the chocolate base of this chocolate caramel cake, using high-quality cocoa powder is essential. A rich cocoa will give the cake a deep, intense flavor that balances perfectly with the sweetness of the caramel frosting. The boiling water plays an important role in smoothing the batter, ensuring that the cocoa powder is fully dissolved, resulting in a chocolate caramel cake that is not only rich but also moist and tender.
For the Caramel Buttercream:
The key to creating a silky caramel buttercream lies in the softened butter. Softening the butter beforehand allows it to mix more easily, ensuring that the frosting becomes smooth and creamy, with no lumps. The caramel sauce brings a delightful sweetness, and whether you opt for homemade or store-bought, its rich, buttery flavor will shine through in the frosting.
For the Ganache:
The ganache acts as the final luxurious touch, and choosing the right chocolate is critical. Opt for dark chocolate chips, as their deep flavor contrasts beautifully with the sweetness of the cake and caramel. The combination of dark chocolate and heavy cream creates a glossy, smooth ganache that cascades perfectly down the sides of the cake.
Step-by-Step Instructions for Perfect Layers
Preparing the Cake Batter:
To ensure an even rise in your cake layers, it’s important to sift the dry ingredients, incorporating plenty of air. This helps achieve a light, airy texture. When mixing the wet ingredients, don’t overmix; combine them just enough to bring everything together for a fluffy cake that melts in your mouth. The boiling water helps the cocoa powder dissolve fully, leaving no dry pockets and ensuring a smooth, lump-free batter.
Baking Tips:
For the best results, bake your chocolate caramel cake layers until a toothpick inserted in the center comes out clean. Over-baking can result in a dry cake, so keep a close eye on the timer. Once out of the oven, let the cakes cool slightly in the pans before transferring them to wire racks. This helps to prevent the cake from cracking or breaking as it cools.
Making the Caramel Buttercream:
The secret to achieving a perfectly spreadable buttercream is to beat the butter until it becomes pale and fluffy before adding the powdered sugar. This technique traps air, making the frosting light yet stable. Once the sugar is fully incorporated, the caramel sauce and a dash of vanilla extract add the final touch of sweetness, while a hint of salt balances out the flavors, creating a frosting that is both rich and addictive.
Creating the Ganache:
Ganache can be a tricky component, but patience is key. Pour the hot cream over the chocolate chips and let them sit undisturbed for a couple of minutes before whisking. This ensures that the chocolate melts evenly and smoothly, without any lumps. The consistency should be just thick enough to drip beautifully down the sides of the cake without running off completely.
Assembling Your Masterpiece
Layering the Cake:
Assemble the chocolate caramel cake by placing one layer on your serving plate, spreading an even coat of caramel buttercream over the top. Repeat this process with the second layer, ensuring that the buttercream reaches the edges but doesn’t spill over. This creates a clean, professional look. Apply a thin crumb coat over the entire cake to trap any stray crumbs, then chill it before adding the final layer of frosting.
Ganache Drip Technique:
For that signature drip effect, start by pouring a small amount of ganache over the center of the cake, gently nudging it toward the edges with a spoon. The key is control allow the ganache to drip in slow, evenly spaced intervals, creating a polished, finished look.
Decorating with Caramel Buttercream and Salt:
Finish your cake by piping delicate swirls of caramel buttercream around the top edge, and for an extra touch of sophistication, drizzle additional caramel sauce and sprinkle some flaky sea salt. This not only enhances the visual appeal but also adds a delightful contrast of textures and flavors.
Recipe Tips
- Make Ahead: You can bake the cake layers a day or two in advance and wrap them tightly in plastic wrap. Frost and assemble the cake the day of serving for optimal freshness.
- Substitutions: For dairy-free or gluten-free variations, substitute plant-based milk and butter, or use gluten-free flour without compromising flavor or texture.
- Buttercream Troubleshooting: If your buttercream splits, don’t panic simply keep mixing. If it’s too soft, chill it briefly and beat again until smooth.
What to Serve with This Chocolate Caramel Cake
This indulgent cake pairs perfectly with a variety of beverages. Serve it alongside a rich cup of espresso or a tall glass of cold milk to balance the sweetness. For something a bit more refined, a robust dessert wine like Port or a creamy latte makes an excellent pairing. If you’re looking to serve a little something on the side, fresh berries, especially tart raspberries or strawberries, complement the richness of the chocolate and caramel beautifully. Vanilla ice cream or a dollop of whipped cream also enhances the cake’s creamy textures.
When serving this chocolate caramel cake at a party or special occasion, consider dressing up the presentation. A cake stand or decorative platter adds a festive touch, while a simple garnish of berries or caramel drizzle can make the dessert even more impressive.
Frequently Asked Questions
- Can I use milk or white chocolate for the ganache?
Yes, but keep in mind that milk or white chocolate will result in a sweeter ganache, which may alter the balance of flavors in the cake. - How long will this cake stay fresh?
Stored in an airtight container, this cake will remain fresh for up to three days at room temperature. For longer storage, refrigerate it for up to a week, but allow it to come to room temperature before serving for the best texture. - Can I freeze the cake layers?
Absolutely! The layers can be frozen for up to two months. Wrap each layer tightly in plastic wrap and then in foil before freezing. Thaw completely before frosting and assembling. - My ganache is too thick/runny. What should I do?
If your ganache is too thick, gently heat it in short bursts in the microwave until it reaches the right consistency. If it’s too runny, allow it to cool slightly before using.
Final Thoughts
Baking this chocolate caramel cake is a labor of love, but the results are more than worth it. Each layer is infused with rich chocolate flavor, while the caramel buttercream adds a buttery, sweet dimension that takes it to the next level. The dripping ganache provides a luxurious finish that transforms this cake into a centerpiece. Whether you’re sharing it with friends or savoring it as a special treat, this cake is sure to leave a lasting impression.
Chocolate Caramel Cake
Ingredients
For the chocolate cake:
- 2 cups granulated sugar
- 1 cup whole milk
- ½ cup vegetable/canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- 1 & ½ teaspoons baking powder
- 1 & ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup boiling water
For the caramel buttercream frosting:
- 1 & ½ cups unsalted butter softened
- 8 cups powdered sugar
- ¾ cup caramel sauce
- 1 teaspoon vanilla extract
- ½ teaspoon salt adjust to taste
For the chocolate ganache:
- ¾ cup dark chocolate chips
- ¾ cup heavy cream
To decorate (optional):
- Flaky sea salt
- Extra caramel sauce
Instructions
For the cake:
- Preheat your oven to 350°F and prepare three 8-inch cake pans by greasing and lining them with parchment paper. If you’re working with fewer pans, bake the layers in separate batches.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, combine the sugar, milk, oil, eggs, and vanilla extract using the paddle attachment. Mix until fully blended.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- While the mixer is running on low, carefully pour in the boiling water, ensuring the batter is smooth. Scrape the sides of the bowl as needed. Note that the batter will have a thin consistency.
- Evenly divide the batter between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
For the caramel buttercream frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the softened butter until it becomes smooth and creamy.
- Gradually add the powdered sugar, mixing on low after each addition. Once all the sugar is incorporated, increase the mixer speed to medium and beat for an additional 3 minutes until the frosting becomes light and fluffy.
- Add the caramel sauce, vanilla extract, and salt, and beat for another 2 minutes on medium speed. The frosting should be smooth and spreadable. If it feels too stiff, you can add a small amount of milk to loosen it up. If it’s too soft, mix in a little more powdered sugar.
For the ganache:
- Place the dark chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Immediately pour the hot cream over the chocolate chips. Let it sit for about 2 minutes before whisking it into a smooth and glossy ganache.
Assemble the cake:
- If necessary, trim the tops of the cake layers to ensure they are flat and even. Place one layer of cake on your serving plate or cake turntable.
- Spread a layer of the caramel buttercream frosting over the top of the cake, leaving a small border around the edges.
- Place the second cake layer on top and repeat the frosting process. Add the final cake layer, and apply a thin crumb coat of frosting over the entire cake. Chill the cake in the refrigerator for at least 30 minutes to set the crumb coat.
- Once chilled, apply a second, thicker layer of buttercream over the top and sides of the cake.
- Pour the prepared ganache over the top of the cake, allowing it to flow gently to the edges. Use a spoon to guide some ganache over the sides in evenly spaced drips.
- For extra decoration, drizzle additional caramel sauce over the top of the ganache, and sprinkle a pinch of flaky sea salt if desired.
- Using a piping bag fitted with a Wilton 2D nozzle, pipe swirls of the remaining caramel buttercream on top of the cake.
- Place the cake back in the refrigerator for another 30-45 minutes to allow the ganache to set before slicing and serving.