Description
This indulgent Caramel Cream and Chocolate Ganache Cake is a showstopper dessert with layers of rich chocolate cake, luscious caramel cream, and decadent chocolate ganache. It’s perfect for any celebration or special occasion, offering a delightful balance of sweetness and richness in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup caramel sauce
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix together the milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before removing it from the pan.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the caramel sauce until well combined.
- Spread the caramel cream mixture over the top of the cake.
- In a small saucepan, heat the chocolate chips and a splash of cream over low heat until melted and smooth.
- Drizzle the chocolate ganache over the caramel cream layer.
- Refrigerate the cake for at least 1 hour before serving.
Notes
- For extra richness, you can use a high-quality caramel sauce or make your own.
- If you prefer a thicker ganache, you can reduce the amount of cream when melting the chocolate chips.
- This cake can be made ahead and stored in the refrigerator for up to 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes