Description
Indulge in the rich flavors of Caramel Cream and Chocolate Ganache Cake, a decadent dessert that combines moist chocolate cake with a creamy caramel layer and a glossy chocolate ganache. The cake is soft and fluffy, topped with whipped caramel cream and finished off with a luxurious ganache drizzle. Perfect for special occasions or whenever you’re craving a delicious, indulgent treat.
Ingredients
- All-purpose flour
- Granulated sugar
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Milk
- Vegetable oil
- Eggs
- Vanilla extract
- Heavy cream
- Caramel sauce
- Semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before removing it from the pan.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold in the caramel sauce until well combined.
- Spread the caramel cream mixture over the cooled cake.
- In a small saucepan, heat the chocolate chips and a splash of cream over low heat until melted and smooth.
- Drizzle the chocolate ganache over the caramel cream layer.
- Refrigerate the cake for at least 1 hour before serving.
Notes
- Ensure the cake cools completely before adding the caramel cream and ganache to prevent them from melting.
- For a richer flavor, you can add a pinch of sea salt to the caramel cream layer.
- This cake can be made in advance and stored in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes