This chocolate caramel cake is the perfect balance of a dark and decadent chocolate cake, homemade caramel sauce, chocolate ganache filling, and a light whipped cream frosting.
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Dark Chocolate Cake
This cake recipe is dark and decadent. I have screwed up on this cake base before and it still turned out! Thankfully this is a pretty easy cake base recipe and it is enhanced with a cup and a half of coffee. (I promise you can not taste it!) The coffee makes the chocolate flavor richer and darker without adding the flavor of coffee. It is actually the same cake base as the chocolate ganache cake I posted last year.
The Easiest Caramel Ever
This caramel sauce is super easy to make. You don’t even need a candy thermometer. (Hooray!)
It is important when you make this caramel sauce to resist the urge to stir the sugar. While the sugar is melting try not to touch it unless it is cooking unevenly. When you stir the sugar it can result in crystalization of the caramel.
Whipped Cream Frosting- What You Need to Know
One thing to always remember when frosting any cake is making sure all of your fillings, frostings, cakes, and decorations are at room temperature or colder when you put together the cake. If any of the elements are warm it can heat up the frosting and you will have a very sticky mess. This is especially true when you use whipped cream as a frosting because whipped cream melts so easily and is a much lighter frosting. It is also super important that you chill or freeze the cake for at least 30 minutes before adding the chocolate drips so that the drips set and the frosting does not melt.
How Do You Make Chocolate Drips?
Do not be intimidated. The chocolate drips are so easy to make. All you need to do is make a ganache with a 1 to 1 ratio of chocolate to cream/whole milk. Making the drips go down the side of the cake is SO easy – no need to stress about it. Although there are many methods to add the drips to the cake, my favorite method is just using a spoon.
Caramel Shards
Caramel shards are so easy to make, and they are so pretty. With only 2 ingredients, and minimal work, they can be ready to go in 5 minutes or less. In a similar manner to the caramel sauce, try not to stir the sugar once it dissolves into the water, that way your toffee shards will have a better texture, color, and be much more elegant.
When you make this chocolate caramel cake don’t forget to tag me on Instagram. I love seeing what you make! Also if you are on Pinterest don’t forget to save this recipe to your favorite boards so that you can find it again later.
Chocolate Caramel Cake
Ingredients
- 4 Eggs
- 3 cups Sugar
- 12 Fl Oz Hot Coffee
- 6 oz Chocolate
- ¼ cup Vegetable Oil
- ½ cup Unsweetened Applesauce
- 1 tsp Pure Vanilla Extract
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 1½ tsp Salt
- 1 cup Unsweetened Cocoa Powder
- 2½ cups All Purpose Flour
- 1½ cup Milk
- 1 tbsp Lemon Juice
Salted Caramel
- 1 cup Sugar
- ¼ cup Unsalted Butter
- ½ cup Milk
- ½ tsp Salt
- ½ tsp Pure Vanilla Extract
Chocolate Ganache Filling
- 1 cup Chocolate
- ½ cup Whole Milk
Whipped Cream Frosting
- 2 cups Whipping Cream
- ⅓ cup Powdered Milk
- ½ cup Powdered Sugar
- 1 tsp Pure Vanilla Extract
Caramel Shards
- 1 cup Sugar
Chocolate Drips
- ¾ cup Chocolate
- ½ cup Whole Milk/Cream
Instructions
Chocolate Cake:
- Combine the sugar and eggs in a large bowl. Beat until the mixture is a pale yellow. In a small bowl combine the chocolate and the hot coffee. Stir until it is completely melted and then pour the coffee mixture into the egg mixture.
- Add the applesauce, oil, and vanilla and then stir until it is completely mixed.
- In a separate bowl sift together all of the dry ingredients. Pour the dry ingredients into the wet ingredient mixture and stir until completely combined.
- Combine the milk and the lemon juice in a small bowl and pour that into the cake batter.
- Line four 8" pans with parchment paper and lightly spray with cooking spray. Divide the batter evenly between the 4 pans and bake for 30-35 minutes at 325°. Allow the cakes to cool to room temperature.
Homemade Salted Caramel
- Place the sugar and 2 tbsp of water in a saucepan over medium heat. Stir until the water is evenly distributed and then heat until the sugar is melted and a golden brown without stirring. Add the butter and stir rapidly. Add the milk and stir until it comes to a rapid boil for 1 minute. Remove from heat and add the salt and the vanilla. Allow to cool.
Chocolate Ganache
- Heat the milk until it is almost boiling, pour the milk over the chocolate and allow the mixture to sit for a full minute. Stir the mixture until everything is smooth and melted together. Set aside to cool.
Whipped Cream Frosting
- Place the whipped cream in a mixing bowl and whip until soft peaks form. Add all of the remaining ingredients and beat until stiff peaks form. Keep in the refrigerator until you are ready to assemble the cake.
Caramel Shards
- Combine the sugar and 3 tbsp of water in a saucepan. Stir until the sugar is mostly dissolved. Heat until the sugar reaches a golden color. Pour the melted sugar onto a greased piece of parchment. Allow to cool and then break into shards.
Assembly
- Thinly spread one layer of cake with whipped cream frosting and then ⅓ of the salted caramel and ⅓ of the chocolate ganache. Repeat with the next two layers and then place on the top layer. Spread the whipped cream over the top and the sides of the cake. Chill the cake for at least 30 minutes.
Chocolate Drips
- Melt the chocolate and milk together while the cake is chilling. Drizzle the chocolate over the sides of the cake with a spoon. Spread the remaining chocolate over the top of the cake. Decorate the cake with the caramel shards and remaining whipped cream frosting.
- The cake will keep in the refrigerator for up to 3 days.
Notes
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