Step-by-step instructions
Now, let’s get baking! Follow these easy steps to create your own Chocolate Caramel Cake.
- Preheat your oven to 175°C (350°F) and grease your baking molds.
- In a large mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- In another bowl, whisk together the sugar, eggs, milk, oil, and vanilla extract until smooth.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Carefully stir in hot water or coffee; the batter will be quite runny—this is normal!
- Pour the batter evenly into your prepared molds and bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Let the cakes cool completely.
- For the dulce de leche cream, whip the cold cream until it begins to thicken. Gently fold in the dulce de leche until smooth and well combined.
- To make the ganache, heat the cream and pour it over the chopped chocolate. Allow it to sit for 2 minutes, then stir until creamy. If desired, mix in the butter for extra shine.
- To assemble, place one layer of cake on a serving plate, spread a generous layer of dulce de leche cream, and top with the second layer. Pour ganache over the top, letting it drip down the sides.
Best ways to enjoy it
Presenting your cake can be just as fun as baking it! Slice the cake generously and serve it warm or at room temperature. Pair with fresh berries or a scoop of vanilla ice cream for an extra moment of indulgence. Consider dusting the top with a sprinkle of cocoa powder or a few flakes of sea salt to elevate the presentation.
Keeping leftovers fresh
To ensure your delicious cake stays fresh, follow these simple tips:
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- If you need to keep it longer, refrigerate it for up to a week, but note that refrigeration can slightly alter the texture.
- You can also freeze un-frosted cake layers by wrapping them tightly in plastic wrap and aluminum foil, allowing them to last for up to 3 months. Just thaw at room temperature before frosting.
Pro chef tips
- Use Room Temperature Eggs: This helps the ingredients blend more smoothly, leading to a better texture.
- Hot Coffee instead of Water: If you’re a coffee fan, consider brewing a cup to use in your batter. It intensifies the chocolate flavor effortlessly!
- Whipping the Cream: Aim for soft peaks when whipping the cream for the dulce de leche mixture. This texture helps keep it fluffy and light.
Creative twists
- Flavor Variations: Swap out half the cocoa powder for ground espresso for a mocha twist!
- Nutty Delight: Add a cup of chopped pecans or walnuts to the batter for added crunch.
- Vegan Version: Replace eggs with flax eggs and use almond milk with a plant-based cream for the frosting to create a delightful vegan option.
FAQs
What is the prep time?
Preparation should take about 20-30 minutes depending on your baking experience. Baking time is around 30-35 minutes.
Can I use a different kind of cream for the ganache?
Yes, feel free to use heavy cream, light cream, or even coconut cream for a different flavor profile.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center—if it comes out clean, your cake is ready!
Embrace the joy of baking with this Chocolate Caramel Cake! You’ll be rewarded not just with delicious flavor but also a sense of accomplishment that comes from making something special from scratch.
