Indulging in rich chocolate cake smothered in creamy caramel is a delightful treat that some might consider a guilty pleasure. This Chocolate Caramel Cake captures that pleasure perfectly, making it an irresistible choice for birthdays, celebrations, or a cozy weekend gathering. I remember the first time I baked this cake for a friend’s gathering; it disappeared within minutes, leaving everyone raving about the chocolatey goodness and luxurious caramel flavor. That’s what makes this cake special—it’s the kind of dessert that creates moments and memories.

Why you’ll love this dish

When you think of dessert, comfort and satisfaction come to mind. This recipe is not only a feast for the senses but also remarkably simple to whip up, even for novice bakers. The combination of soft chocolate cake and luscious dulce de leche cream means it’s sure to impress friends and family alike. Whether you’re celebrating a special occasion or just want to cheer up a Monday, this cake is perfect for any time you need a sweet pick-me-up.

"I made this cake for my daughter’s birthday, and everyone asked for seconds! The chocolate flavor is rich, and the caramel filling is simply divine. Highly recommend!" – Sarah, satisfied baker

Preparing Chocolate Caramel Cake

Creating the perfect Chocolate Caramel Cake is straightforward and fun. You’ll begin by mixing dry ingredients, then blend in the wet components for a delectable batter. The addition of hot water or coffee brings out the deep, rich chocolate flavor, making it a treat for chocoholics and casual cake lovers alike. From baking to whipping up the dulce de leche cream and ganache, every step is delightful.

What you’ll need

Gathering your ingredients is the first step to baking success. For this decadent cake, you’ll need:

• 2 cups flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 2 large eggs (at room temperature)
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water or hot coffee
• 1 cup dulce de leche (store-bought or homemade)
• 200 ml cold cream
• 1-2 tablespoons powdered sugar (optional)
• 200 g dark chocolate (chopped)
• 200 ml cream for ganache
• 1 tablespoon butter (optional)

Feel free to substitute where necessary. For instance, you can use almond milk for a dairy-free option or replace dark chocolate with semi-sweet if that’s what you have on hand.