Best 3 Decadent Chocolate Caramel Cake Recipes

DECADENT CHOCOLATE CARAMEL CAKE

Steps:

• 1. Bake cake as directed in a 9x13 cake pan. Remove from oven and cool about 10 minutes. Poke holes in cake with the (round) handle of a wooden spoon.
• 2. Mix caramel topping with sweetened condensed milk and pour over cake. Refrigerate to cool completely.
• 3. Top with Cool Whip. Sprinkle with crushed heath bars right before serving.

DECADENT CHOCOLATE CARAMEL CAKE

Steps:

• For the caramel sauce put the sugar in a deep frying pan with no fat on medium heat and stir. First the sugar will form lumps, then it will slowly change color and become liquid. It should get the color of amber. Then add the butter all at once and stir until the butter is melted. Add the heavy cream all at once, be careful, as the caramel will get bubbly due to temperature differences. Stir for another minute. Add salt and fill in a sterilized jar with a lid. Set aside. It should be at least room temperature before using in the frosting.
• For the cake layers melt the chocolate wit the butter on low heat. Preheat the oven to 180 degrees Celsius and line two 18/20cm (6inch) springforms with parchment paper. Divide the egg yolks and egg whites into two different mixing bowls. Add 100 grams of sugar to the egg yolks, and 60 grams to the egg whites. Measure the flour and cornstarch into a small bowl and set aside.
• First beat the egg whites until soft peaks form, it still should look matte. Without cleaning your mixer, beat the egg yolks until lighter in color and thicker in consistency. Beat in chocolate mix briefly. Then sieve flour and cornstarch on top and add about 1/3 of the egg whites. Carefully fold under, try not to lose air. Fold in another third of the egg whites and the last third. Immediately transfer to the springforms, divide evenly. Bake for about 35min. Let cool completely, release from cake pans and cut each so that you have four cake layers.
• For the caramel filling beat the heavy cream into whipping cream, then add all remaining ingredients briefly. Set aside about three good tablespoons in a piping bag with the M tip.
• Spread about 3 1/2 tablespoons of the cream on the bottom layer. Repeat with the remaining cake layers. Use the remaining frosting to frost the sides and the top. Chill cake for about 30 minutes. If the caramel sauce is already hard, gently reheat it a bit. Then spread caramel on the top. Pipe on roses and create a dripping effect with the caramel. If chilled, the cake will keep fresh for about three days.

SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons coarse salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
• Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
• Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
• Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
• Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.