Decadent Caramel Chocolate Cake
Creamy, indulgent, and impossibly satisfying, this Decadent Caramel Chocolate Cake is the kind of dessert that makes every celebration feel a little more special.
Print
Pin
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch Round Cake Pans
- Heatproof Bowl
- Spatula
- Wire Rack
Ingredients
Dry Ingredients
- 240 g all-purpose flour (sifted)
- 75 g unsweetened cocoa powder (sifted)
- 2 teaspoons baking powder
- 200 g granulated sugar
Wet Ingredients
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 120 ml milk (room temperature)
- 120 ml vegetable oil (neutral-flavored)
Ganache Ingredients
- 200 g caramel sauce (store-bought or homemade, warmed slightly for spreading)
- 100 g dark chocolate (chopped, for ganache)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy release.
- In a large bowl, whisk together the sifted flour, sifted cocoa powder, baking powder, and granulated sugar until evenly combined and aerated.
- In another bowl, beat the eggs lightly, then mix in the vanilla extract, room-temperature milk, and vegetable oil until smooth and homogeneous.
- Gradually add the wet ingredients to the dry ingredients, folding gently or mixing on low speed until just combined. Do not overmix; a few small lumps are okay.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula so they bake evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Rotate pans halfway through baking if your oven has hot spots.
- Allow the cakes to cool in the pans for 10 minutes, then run a knife around the edges and invert onto a wire rack to cool completely before layering. Cooling fully prevents the ganache from sliding.
- For the ganache, heat the chopped dark chocolate and warmed caramel sauce together in a heatproof bowl set over a saucepan of simmering water, stirring until melted and smooth. Alternatively, microwave in short bursts, stirring between intervals, until glossy and combined.
- Once the cakes are cool, place one layer on a serving plate, spread a thin layer of caramel ganache between the layers, then top with the second layer. Spread remaining ganache over the top and sides, using an offset spatula for a smooth finish.
- Decorate as desired with extra caramel drizzle, a sprinkle of sea salt, chocolate shavings, or fresh berries. Slice and serve at room temperature for best texture.
Notes
Store the cake in an airtight container in the refrigerator for up to 4 days. Bring slices to room temperature before serving for best flavor.