Chocolate Caramel Cream Cake

Chocolate Caramel Cream Cake

Ingredients

Chocolate Cake

• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ cups granulated sugar
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water or hot coffee (enhances chocolate flavor)

Caramel Cream Filling

• 1½ cups heavy whipping cream (cold)
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¾ cup caramel sauce (store-bought or homemade)

Chocolate Ganache (Optional but )

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Instructions

1. Make the Chocolate Cake

1. Preheat oven to 350°F (180°C).
2. Grease and flour two 9-inch round cake pans.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
4. Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
5. Slowly stir in hot water or coffee (batter will be thin—this is normal).
6. Divide batter evenly between pans.
7. Bake 30–35 minutes, or until a toothpick comes out clean.
8. Let cakes cool completely before assembling.

2. Prepare the Caramel Cream

1. Beat heavy cream until soft peaks form.
2. Add powdered sugar and vanilla; beat until stiff peaks.
3. Gently fold in caramel sauce until smooth and creamy.

3. Make the Ganache (Optional)

1. Heat heavy cream until just steaming (not boiling).
2. Pour over chocolate chips and let sit 2 minutes.
3. Stir until smooth and glossy.

4. Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a thick layer of caramel cream on top.
3. Add the second cake layer.
4. Pour ganache over the top, letting it drip down the sides.
5. Chill 30 minutes before slicing for best results.

Tip: This cake tastes even better the next day once the flavors settle.