Triple Chocolate Caramel Cake Recipe

July 20, 2023 Post a Comment

TripleLayer ChocolateCaramel Cake Recipe Southern Living from www.southernliving.com

Description

This triple chocolate caramel cake is a decadent and luxurious dessert that is sure to make your mouth water. It has three layers of moist and fluffy chocolate cake, each filled with a layer of gooey caramel and topped with a silky smooth chocolate ganache. The combination of chocolate and caramel is absolutely heavenly and the perfect way to satisfy your sweet tooth. This cake is an absolute showstopper and will be sure to impress your guests.

This cake is not too difficult to make but it does require some patience and precision. It is important to make sure that the cake is cooled completely before adding the caramel filling and ganache. The cake is best served the same day it is made, however, it can be stored in an airtight container in the refrigerator for up to two days.

Ingredients

For the Cake:

2 and 3/4 cups all-purpose flour
2 and 1/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 and 1/2 teaspoons vanilla extract
3/4 cup cocoa powder
1 cup buttermilk

For the Caramel Filling:

1 and 1/2 cups caramel bits
3 tablespoons heavy cream

For the Chocolate Ganache:

1/2 cup dark chocolate chips
1/4 cup heavy cream

Instructions

For the Cake:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
In a small bowl, mix together the cocoa powder and buttermilk. Slowly add the cocoa mixture to the butter mixture, stirring until combined.
Gently fold in the dry ingredients until just combined. Do not overmix.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

For the Caramel Filling:

In a small saucepan, melt the caramel bits and heavy cream over low heat, stirring constantly until smooth.
Allow the caramel to cool slightly before spreading it on the cooled cake layers.

For the Chocolate Ganache:

In a small saucepan, heat the heavy cream over low heat until it begins to simmer.
Remove from heat and add the chocolate chips. Stir until the chocolate is melted and the mixture is smooth.
Allow the ganache to cool slightly before spreading it on the assembled cake.

Notes

Make sure the cake is completely cooled before adding the caramel and ganache. The cake can be stored in an airtight container in the refrigerator for up to two days. The cake is best served the same day it is made.