Ultimate Chocolate Caramel Cake Recipe

This decadent Chocolate Caramel Cake is moist, rich, and layered with creamy caramel filling, topped with luscious chocolate ganache and caramel drizzle. Perfect for birthdays, special occasions, or simply treating yourself!

Ingredients

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour
• 1 ¾ cups (350g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 large eggs
• 1 cup (240ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) hot coffee or boiling water

For the Caramel Sauce:

• 1 cup (200g) granulated sugar
• 6 tbsp (85g) unsalted butter, room temperature
• ½ cup (120ml) heavy cream
• 1 tsp vanilla extract
• ½ tsp salt

For the Chocolate Ganache:

• 8 oz (225g) semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream
• 1 tbsp unsalted butter

For the Caramel Buttercream (Optional):

• 1 cup (226g) unsalted butter, softened
• 3 cups (375g) powdered sugar
• ½ cup (120ml) prepared caramel sauce
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• Pinch of salt

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Step 1: Bake the Chocolate Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until just combined.
4. Slowly pour in hot coffee while stirring. The batter will be thin, but that’s normal!
5. Divide batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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Step 2: Make the Caramel Sauce

1. In a heavy-bottomed saucepan, heat sugar over medium heat, stirring constantly with a wooden spoon.
2. Once the sugar melts and turns amber-colored, carefully add butter, stirring until fully melted.
3. Slowly pour in heavy cream, whisking continuously. Be careful, as it may bubble up.
4. Stir in vanilla extract and salt.
5. Remove from heat and let cool before using.

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Step 3: Prepare the Chocolate Ganache

1. Heat heavy cream in a small saucepan until it just starts to simmer (do not boil).
2. Pour over chopped chocolate and let sit for 2 minutes.
3. Stir gently until smooth. Add butter and stir until melted.
4. Let ganache cool until slightly thickened but still pourable.

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Step 4: Make the Caramel Buttercream (Optional but Recommended!)

1. Beat butter until light and fluffy (about 2 minutes).
2. Gradually add powdered sugar, mixing well after each addition.
3. Pour in caramel sauce, heavy cream, vanilla, and salt. Beat for another 2-3 minutes until smooth.

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Step 5: Assemble the Cake

1. Place one cooled cake layer on a serving plate.
2. Spread a generous layer of caramel sauce (or caramel buttercream if using) over the cake.
3. Place the second cake layer on top.
4. Pour chocolate ganache over the cake, letting it drip down the sides.
5. Drizzle additional caramel sauce over the ganache for extra flavor.

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Step 6: Decorate & Serve

• Optionally, pipe swirls of caramel buttercream on top.
• Sprinkle with chocolate shavings or sea salt for a gourmet touch.
• Let the cake set for 30 minutes before slicing.

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Tips for Success:

✔️ Use room temperature ingredients for a smoother batter and frosting.
✔️ Don’t overmix the batter, or the cake may turn dense.
✔️ For deeper flavor, use high-quality cocoa powder and chocolate.
✔️ Refrigerate the cake if making ahead, but let it come to room temperature before serving.

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