Step-by-step instructions
- Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans by greasing and flouring them to ensure easy release.
- In a large bowl, combine the flour, granulated sugar, cocoa powder, and baking powder. Give it a good mix to ensure that everything is well incorporated.
- Add in the vanilla extract, milk, vegetable oil, and eggs. Beat until smooth.
- Carefully stir in the boiling water—this will make your batter thin, which is perfectly normal.
- Divide the batter equally between the two prepared pans.
- Bake for 25–30 minutes. Use a toothpick to check for doneness; it should come out clean. Once baked, let the cakes cool completely in the pans.
- Prepare the caramel sauce: In a saucepan, melt 1 cup of sugar with 1/4 cup water without stirring. Once it turns golden brown, remove it from the heat and carefully add 1/2 cup cream and 2 tablespoons of butter, stirring constantly. Let this mixture cool.
- Make the whipped cream: In another bowl, whip the cold cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble your cake: Place one cake layer on a serving plate. Spread half of the whipped cream over it and drizzle half of the caramel sauce. Add the second layer, and repeat, finishing with the remaining whipped cream, caramel, and a pour of chocolate ganache on top. Decorate with whipped cream rosettes and a sprinkle of toasted coconut or chopped nuts.
Best ways to enjoy it
Serving a slice of Chocolate Caramel Cream Cake can be a feast for the eyes as much as the palate. For a delightful presentation, serve each slice with a dollop of additional whipped cream and a drizzle of caramel sauce on the plate. Pair it with a scoop of vanilla ice cream or a rich espresso for adults—it’s a match made in dessert heaven!
How to store
To keep your Chocolate Caramel Cream Cake fresh, store it in an airtight container in the refrigerator. If you need to preserve it for longer, you can freeze the cake before adding the whipped cream and ganache layers. Just wrap it in cling film followed by aluminum foil to ensure no frostbite. It can maintain its delicious quality for up to three months in the freezer.
Helpful cooking tips
- Make ahead: You can bake the cake layers and prepare the caramel sauce in advance. Just whip the cream on the day you plan to serve for the best texture.
- The right tools: Use a good quality hand mixer or stand mixer for fluffier whipped cream, and ensure your ingredients are at room temperature before starting for better incorporation.
- Caramel caution: Watch the caramel closely; it can go from golden to burnt quickly. If it does burn, it’s best to start over; burned sugar can’t be salvaged!
Creative twists
Looking to customize your Chocolate Caramel Cream Cake? Consider adding a hint of espresso powder to the cake batter for a mocha flavor, or swap the caramel sauce for a raspberry sauce for a fruity kick. You could also experiment with different nut toppings or try sprinkling pink Himalayan salt over the ganache for a sweet-salty contrast.
FAQ
How long does it take to prepare this cake?
The overall preparation time is approximately 1 hour, plus cooling time. Baking takes about 25-30 minutes.
Can I make substitutions for dietary restrictions?
Absolutely! You can use gluten-free flour for a gluten-free option, and non-dairy milk and cream can substitute for those who are lactose intolerant.
How long can I store leftovers?
Leftover cake can be stored in the refrigerator for up to 5 days. Just make sure it’s covered well with plastic wrap or an airtight container to keep it fresh.
By taking the time to make this Chocolate Caramel Cream Cake, you’ll not only create a stunning dessert but also some unforgettable memories around the table. Happy baking!
