Ingredients
Scale
- Chocolate Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water or hot coffee
- Caramel Cream Filling
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup caramel sauce (thick, good quality)
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon butter (optional, for shine)
Instructions
- Bake the Chocolate Cake
- Preheat your oven to 350°F (175°C) and grease two 8-inch round pans. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined. Add the eggs, milk, oil, and vanilla extract, mixing until the batter is smooth and free of lumps. Slowly pour in the hot water or coffee, stirring constantly – don’t worry if the batter seems thin, this is normal. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.
- Make the Caramel Cream Filling
- In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy. Add the caramel sauce, powdered sugar, and vanilla extract, mixing thoroughly to combine all ingredients. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the caramel mixture, being careful not to deflate the air incorporated into the cream. Chill the filling for about 20 minutes to make it easier to spread between the cake layers.
- Assemble the Cake
- Place one cake layer on a serving plate or cake stand. Spread a thick, even layer of the caramel cream filling over the top of this layer, leaving about a half-inch border around the edge to allow for spreading when the top layer is added. Carefully position the second cake layer on top of the filling and press down gently to secure it in place.
- Prepare Chocolate Topping
- Heat the heavy cream in a saucepan or microwave until it’s just beginning to steam, but not boiling. Pour the hot cream over the chocolate chips and butter in a heat-safe bowl. Let this mixture sit undisturbed for about 2 minutes to allow the chocolate to melt, then stir until completely smooth and glossy. Allow the ganache to cool slightly until it reaches a pourable consistency, then slowly pour it over the top of the cake, allowing it to drip attractively down the sides.
- Chill & Serve
- Refrigerate the assembled cake for at least 2 hours before serving. This allows all the layers to set properly and ensures clean slices when cutting. For the best flavor, remove the cake from the refrigerator about 20 minutes before serving to take the chill off.
Notes
- Using hot coffee instead of water in the cake batter enhances the chocolate flavor without adding a coffee taste.
- For best results, use room temperature eggs and dairy ingredients.
- The cake can be made a day ahead and stored in the refrigerator.
- A pinch of salt added to the caramel filling can create a delicious salted caramel variation.
- For decoration, consider adding chocolate shavings, a caramel drizzle, whipped cream swirls, or sea salt flakes for a salted caramel flavor.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 570
- Sugar: 45g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg