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Homemade Chocolate Cake with Caramel Filling and Chocolate Ganache

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A rich and tender homemade chocolate cake layered with creamy caramel and topped with a glossy chocolate ganache, perfect for celebrations and special occasions.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 1 can (400 g) dulce de leche or 1 cup caramel sauce plus ½ cup thick whipped cream
  • 1½ cups cream
  • 340 g dark chocolate, finely chopped
  • 2 tablespoons butter (optional, for shine)
  • Optional toppings: Grated orange-white chocolate, grated carrot, candied orange peel

Instructions

  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, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
  4. Combine the wet and dry mixtures until just incorporated.
  5. Slowly mix in the hot coffee or water until the batter is smooth.
  6. Divide the batter evenly among the pans and bake for 25–30 minutes.
  7. Let the cakes cool completely before assembling.
  8. Warm the dulce de leche or caramel mixture slightly for easier spreading.
  9. Spread a layer of caramel between each cake layer.
  10. Heat the cream until hot but not boiling, then pour over the chopped chocolate.
  11. Let sit 2–3 minutes, then stir until smooth. Add butter if desired.
  12. Let ganache thicken slightly, then spread or pour over the cake.
  13. Sprinkle with your choice of topping and chill the cake for at least 30 minutes before serving.

Notes

  • Use buttermilk to keep the cake moist.
  • Don’t overbake the cake layers to avoid dryness.
  • Let ganache cool before applying to prevent it from running off the cake.
  • You can bake the cake layers a day in advance.
  • Store in the refrigerator and allow to come to room temperature before serving.

Nutrition

Find it online: https://savorymomskitchen.com/homemade-chocolate-cake-with-caramel-filling-and-chocolate-ganache/