Step-by-step instructions
Now that you’ve got your ingredients, it’s time to let the baking magic begin. Follow these steps carefully:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, vegetable oil, eggs, and vanilla extract to the dry mixture. Beat on medium speed until everything is well combined.
- Slowly incorporate the boiling water into the batter while mixing on low speed. Don’t worry if it seems thin; that’s perfectly normal.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes. A toothpick inserted in the center should come out clean when it’s ready.
- Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the ganache, heat the heavy cream in a saucepan over medium heat until it starts to simmer. Remove from heat and pour over the chopped chocolate; let it sit for a few minutes before stirring until smooth.
- On a serving plate, place one cake layer and spread half the caramel sauce on top, followed by a layer of ganache.
- Top with the second cake layer, repeating the process with the remaining caramel and ganache.
- If desired, finish off with a sprinkle of sea salt. For the best experience, chill the cake in the fridge for at least one hour before serving.
Best ways to enjoy it
Serving this Decadent Caramel Chocolate Cake is an art in itself. For a stunning presentation, slice the cake into layers and highlight the rich filling by placing fresh fruits, whipped cream, or vanilla ice cream on the side. This cake is also fabulous accompanied by a hot cup of coffee or a dollop of freshly whipped cream—a match made in dessert heaven!
Storage and reheating tips
Keeping the cake fresh is as crucial as the baking process itself. Store leftover slices in an airtight container in the fridge for up to four days. If you need to keep it longer, consider freezing individual slices. Just wrap them tightly in plastic wrap and foil. When you’re ready to indulge again, thaw overnight in the fridge.
Pro chef tips
Here are a few insider tips to take your baking game to the next level:
- Let your ingredients reach room temperature before mixing for a smoother batter.
- Sifting dry ingredients not only combines them but also adds air, yielding a lighter cake.
- Make your ganache ahead of time and store it in the fridge. Reheat gently before using for easy spreading.
Creative twists
Feeling adventurous? Here are a few ideas to put a twist on the classic recipe:
- Add a teaspoon of espresso powder to intensify the chocolate flavor.
- Swap caramel sauce for a rich raspberry sauce to add a fruity kick.
- Experiment with different toppings like crushed toffee pieces or nuts for added texture.
FAQs
What is the prep time for this cake?
Prep time is about 20-25 minutes, with an additional 30-35 minutes of baking time.
Can I use a different type of milk?
Certainly! Almond milk or oat milk can be used as a substitute for whole milk, offering a dairy-free option.
How long can I keep leftovers?
Stored properly, leftovers can last for up to four days in the fridge, or you can freeze them for longer storage.
By following this guide, you’re set to impress not just yourself, but everyone lucky enough to share in your delicious creation. Happy baking!
