A rich, tender chocolate cake layered with creamy caramel and finished with a glossy chocolate ganache. Perfect for celebrations, gatherings, or whenever you want an impressive dessert.

Why You’ll Love This Recipe

This cake delivers deep chocolate flavor, a smooth caramel filling, and a luxurious ganache topping. It’s moist, visually stunning, and surprisingly easy to prepare. Each component works together to create a balanced and indulgent dessert suitable for any special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chocolate Cake

2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, at room temperature
½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee or hot water

Caramel Filling

1 can (400 g) dulce de leche
or
1 cup caramel sauce plus ½ cup thick whipped cream

Chocolate Ganache

1½ cups cream
340 g dark chocolate, finely chopped
2 tablespoons butter (optional, for added shine)

Topping Options

Grated orange-white chocolate
Grated carrot
Candied orange peel

Directions

Cake Preparation

1. Preheat the oven to 350°F (175°C). Grease three 20 cm cake pans and line the bottoms with parchment paper.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and mix gently until just incorporated.
5. Slowly add the hot coffee or hot water and mix until the batter becomes smooth and slightly thin.
6. Divide the batter evenly among the prepared pans.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool completely before assembling.

Caramel Filling

1. Warm the dulce de leche or caramel mixture slightly to make it smooth and spreadable.
2. Spread a generous layer of caramel between each cake layer.

Chocolate Ganache

1. Heat the cream in a saucepan until it is hot but not boiling.
2. Pour the hot cream over the chopped dark chocolate and let it sit for 2–3 minutes.
3. Stir until the chocolate melts and the mixture becomes smooth.
4. Add butter if you prefer a shinier finish.
5. Allow the ganache to thicken slightly, then pour or spread it over the assembled cake.

Final Touch

Sprinkle grated orange-white chocolate, grated carrot, or candied orange peel on top.
Chill the finished cake for at least 30 minutes before slicing.

Servings and timing

This cake yields approximately 12 servings.
Preparation time: about 25 minutes
Baking time: 25–30 minutes
Cooling and assembly: 1 to 1½ hours
Total time: about 2 to 2½ hours

Variations

• Add a layer of chocolate mousse between the cake layers for extra richness.
• Replace the caramel with a chocolate-orange cream for a citrus twist.
• Use milk chocolate for a sweeter ganache.
• Add a hint of instant coffee to the batter to enhance the chocolate flavor.
• Swap the topping for fresh berries for a lighter finish.

Storage/Reheating

• Store the cake covered in the refrigerator for up to 4 days.
• For longer storage, freeze individual slices wrapped in plastic wrap and place them in an airtight container for up to 2 months.
• To serve from chilled, let the cake sit at room temperature for 20–30 minutes.
• Ganache-topped slices can be gently warmed for a few seconds in the microwave if you prefer a softer texture.

FAQs

How do I keep the cake layers moist?

Ensure you don’t overbake and use buttermilk, which helps maintain moisture.

Can I make the cake layers ahead of time?

Yes, you can bake them one day in advance and store them wrapped in the refrigerator.

Can I replace the coffee in the cake batter?

Yes, hot water works well and still provides a smooth texture.

How thick should the caramel layer be?

A medium-thick layer (about 3–5 mm) works best to balance sweetness and structure.

Can I use milk chocolate for the ganache?

Yes, but the ganache will be sweeter and softer.

Should the cake be refrigerated after assembly?

Yes, especially because of the caramel and ganache.

Can I use store-bought caramel?

Absolutely. Just warm it slightly for easier spreading.

How do I prevent the ganache from running off the cake?

Let it cool until slightly thickened before pouring.

Can I make this recipe in two layers instead of three?

Yes, use two pans and increase the baking time slightly.

What can I use instead of dulce de leche?

A homemade caramel cream or a mixture of caramel sauce with whipped cream works well.

Conclusion

This homemade chocolate cake with caramel filling and chocolate ganache is a stunning dessert that combines rich flavors and elegant presentation. Whether for holidays, birthdays, or special gatherings, it delivers indulgence and satisfaction in every slice. Enjoy crafting this beautiful cake for your next celebration.

Print