Description
A decadent Chocolate Caramel Cream Cake featuring ultra gooey layers of chocolate cake, rich caramel, and creamy filling, topped with a glossy chocolate ganache.
Ingredients
- For the Chocolate Cake
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or hot water
- For the Gooey Caramel Layer
- 1 cup soft caramel candies, unwrapped
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ½ cup chopped pecans, optional
- For the Cream Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups cold heavy whipping cream
- For the Chocolate Ganache Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter, optional, for extra shine
- Optional Garnishes
- Chocolate shavings
- Caramel drizzle
- Chopped toasted pecans
- A pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F. Grease a 9 × 13-inch baking pan and line the bottom with parchment paper if desired. Set the pan aside while you prepare the batter.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth. Carefully pour in the hot coffee or hot water and mix on low speed until combined. The batter will be thin; this is normal. Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove the cake from the oven and let it cool completely in the pan. Once cooled, use the handle of a wooden spoon to poke holes about 1 inch apart across the cake. Avoid poking all the way through to the bottom.
- Place the caramel candies and heavy cream in a small saucepan. Heat over low heat, stirring frequently, until the caramels melt and the mixture becomes smooth. Stir in the salt. Let the caramel cool for a few minutes until warm and pourable, but not hot. Slowly pour the caramel over the cake, allowing some to seep into the holes. If using pecans, sprinkle them evenly over the caramel. Let the caramel settle for about 10–15 minutes.
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate chilled bowl, whip the cold heavy cream until medium-stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions. Continue folding until the filling is light, fluffy, and evenly combined. Spread the cream filling over the cooled caramel layer, smoothing the surface with a spatula.
- Place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until steaming but not boiling. Pour the hot cream over the chocolate chips and let stand for 2 minutes. Stir slowly until the chocolate melts and the ganache becomes glossy. Stir in the butter, if using. Let the ganache cool until slightly thickened but still pourable.
- Pour the cooled ganache over the cream layer. Gently spread it toward the edges, taking care not to mix it into the cream. Add chocolate shavings, a caramel drizzle, or chopped pecans if desired. Cover the cake and refrigerate for at least 2–3 hours, or until the cream filling is firm and the layers are set.
- Remove the cake from the refrigerator just before serving. Use a sharp knife dipped in warm water and wiped dry between cuts. Serve chilled for clean layers and a creamy texture, or let each slice stand for 5 minutes at room temperature for a softer, gooier bite.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a richer flavor, use brewed coffee instead of hot water.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg