Best 3 Decadent Chocolate Caramel Cake Recipes
Indulge in the ultimate chocolate and caramel symphony with our decadent chocolate caramel cake recipe. This multi-layered masterpiece combines rich chocolate cake, velvety caramel filling, and a luscious chocolate ganache frosting, creating an explosion of flavors in every bite. Perfect for special occasions or as a delightful treat, our recipe offers step-by-step instructions with detailed ingredient lists to guide you through the baking process effortlessly.
Discover the secrets of crafting the perfect chocolate cake, achieving a moist and fluffy texture that melts in your mouth. Learn how to prepare the decadent caramel filling, ensuring it reaches the ideal consistency for a smooth and creamy layer. We'll also share the techniques for making a glossy and rich chocolate ganache frosting that will elevate your cake to a professional level.
In addition to the main recipe, we've also included variations to satisfy any sweet tooth. Create a gluten-free version for those with dietary restrictions or explore the salted caramel variation for a delightful twist. If you're a fan of nuts, try adding chopped walnuts or pecans to the cake batter for an extra crunch. For chocolate enthusiasts, we suggest using dark chocolate in the ganache for an intense cocoa flavor.
With its captivating presentation and irresistible taste, our chocolate caramel cake is sure to impress your friends and family. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will ensure your cake turns out perfectly. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
DECADENT CHOCOLATE CARAMEL CAKE
This is very rich, and amazingly delicious! Perfect with a cold glass of milk! I've also heard this called "Better than Sex" Cake, but you'll have to judge for yourself... ;)
Provided by Jenni K
Categories Chocolate
Time 45m
Number Of Ingredients 5
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
This decadent chocolate caramel cake consists of a moist chocolate sponge cake, caramel filling and of course liquid gold named caramel.
Yield One 18-20 cm ∅ springform
Number Of Ingredients 18
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.
Nutrition Facts :
SALTED-CARAMEL SIX-LAYER CHOCOLATE CAKE
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting-it achieves its ideal spreading texture after standing for 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 3h20m
Yield Makes one 9-inch cake
Number Of Ingredients 22
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.
Tips:
- Make sure all ingredients are at room temperature before you start baking. This will help ensure that the cake batter mixes evenly and bakes evenly.
- Use high-quality chocolate. The better the chocolate, the better the cake will taste. Look for chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing can develop the gluten in the flour, which will make the cake tough.
- Bake the cake in a preheated oven. This will help ensure that the cake rises evenly.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
- If you don't have time to make caramel sauce from scratch, you can use store-bought caramel sauce.
Conclusion:
This decadent chocolate caramel cake is a perfect dessert for any occasion. It is rich, moist, and full of chocolate and caramel flavor. The cake is also relatively easy to make, so it is a great option for home bakers of all levels. With its rich chocolate flavor and gooey caramel sauce, this cake is sure to be a hit with everyone who tries it.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
