Description
A rich chocolate cake filled with caramel and topped with luscious chocolate ganache.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature
- ½ cup heavy cream
- Pinch of salt
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- Chocolate chips or chunks for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Mix until well combined.
- Carefully stir in the boiling water until the batter is thin.
- Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pans, then remove to wire racks to cool completely.
- In a medium saucepan, heat sugar over medium heat, stirring constantly, until it melts into an amber-like liquid.
- Add butter and stir until melted. Remove from heat.
- Slowly add cream and salt, stirring continuously. Be cautious as the mixture will bubble.
- Return to heat and let boil for 1-2 minutes. Remove from heat and let cool.
- Heat cream in a saucepan until it begins to simmer. Remove from heat.
- Add chopped chocolate and let sit for 5 minutes. Stir until smooth and glossy.
- Place one cake layer on a serving plate. Spread caramel filling evenly over the layer.
- Place the second cake layer on top.
- Pour chocolate ganache over the top, allowing it to drip down the sides.
- Garnish with chocolate chips or chunks.
Notes
- Ensure all ingredients are at room temperature for the best results.
- The caramel should be smooth; watch it closely to prevent burning.
- Allow the ganache to cool slightly if it’s too runny before pouring.
- Experiment with different types of chocolate for unique flavors in the ganache.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice