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Chocolate Caramel Cream Cake

Chocolate Caramel Cream Cake

Delightful Chocolate Caramel Cream Cake layers with rich caramel cream filling.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Course Dessert
Cuisine American
Servings 8 slices
Calories 450 kcal

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • Saucepan
  • Cake Pans
  • Electric mixer
  • Serving Plate

Ingredients
  

Chocolate Cake Layers

  • 1.75 cups all-purpose flour
  • 0.75 cups unsweetened cocoa powder
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda optional but common
  • 0.5 teaspoon salt optional but balances flavor
  • 2 large eggs room temperature
  • 1 cups hot water or hot coffee adds moisture and deep flavor
  • 0.5 cups vegetable oil
  • 1 teaspoon vanilla extract

Caramel Cream Filling & Topping

  • 1 cups granulated sugar for caramel sauce
  • 6 tablespoon unsalted butter cubed for caramel
  • 0.5 cups heavy cream to make caramel sauce rich and smooth
  • 1 teaspoon vanilla extract
  • 1 pinch salt optional, enhances caramel flavor
  • 1 cups heavy cream for whipped caramel cream
  • 2-3 tablespoon caramel sauce fold into whipped cream

Optional Garnishes

  • Extra caramel drizzle
  • Chocolate shavings or curls
  • Sea salt flakes

Instructions
 

Make the Chocolate Cake Layers

  • Preheat oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line with parchment circles.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking soda (if using), and salt.
  • In another bowl, combine hot water or coffee, oil, eggs, and vanilla extract.
  • Gradually pour wet ingredients into dry ingredients and mix until smooth.
  • Divide batter evenly between prepared pans and bake 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow cakes to cool in pans for 10 minutes, then turn out onto a rack to cool completely.

Prepare the Caramel Sauce

  • In a medium saucepan over medium heat, melt the granulated sugar without stirring until it turns a deep amber color.
  • Carefully add cubed butter (it will bubble vigorously) and stir until melted.
  • Slowly pour in the heavy cream while stirring constantly until smooth.
  • Remove from heat, stir in vanilla and a pinch of salt, then cool to room temperature.

Make the Caramel Cream

  • In a chilled bowl, whip 1 cup heavy cream until soft peaks form.
  • Gently fold in 2–3 tablespoons of cooled caramel sauce until swirled and creamy.

Assemble the Cake

  • Place the first cooled cake layer on a serving plate and spread a generous layer of caramel cream on top.
  • Place the second cake layer over the filling.
  • Frost the top and sides of the cake with the remaining caramel cream.
  • Drizzle extra caramel over the top and decorate with chocolate shavings and sea salt if desired.

Chill & Serve

  • Refrigerate the cake for at least 1 hour to let the caramel cream set before slicing and serving.

Notes

Quantities here are typical for a cake of this style; some ingredients may alter based on preference or availability.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 600IUCalcium: 50mgIron: 2mg
Keyword Cake Recipe, Caramel Cream, Chocolate Cake, Chocolate Dessert, Cream Cake, Dessert
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