Velvet Caramel Chocolate Cream Cake
Treat yourself to a slice of pure bliss with this rich and decadent chocolate cream cake topped with luscious caramel cream and ganache! Perfect for any occasion!
Ingredients:
– 1 cup granulated sugar
– 1/2 cup vegetable oil
– 1/2 cup unsweetened cocoa powder
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 large eggs
– 1 cup boiling water
– 1 cup dark chocolate chips
– 1/2 cup heavy cream
– 1/2 cup caramel sauce
– 8 oz cream cheese, softened
– 1 teaspoon vanilla extract
– 1 large egg for caramel layer
– 1 cup heavy cream for whipping
– 2 tablespoons powdered sugar
Instructions:
1. Preheat your oven to 350F 175C and prepare two 8-inch round cake pans by greasing and flouring them to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In a separate bowl, mix the eggs, milk, vegetable oil, and vanilla extract. Gradually pour the wet ingredients into the dry mixture, stirring until fully integrated.
4. Slowly add the boiling water to the batter, mixing continuously until the mixture is smooth.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool completely in the pans on a wire rack.
7. For the caramel cream layer, beat the softened cream cheese, caramel sauce, and granulated sugar with an electric mixer until smooth and creamy. Beat in the vanilla extract and one large egg until well incorporated.
8. Once the cakes have cooled, assemble your cake by placing one layer on a serving plate. Spread the caramel cream evenly over the top, then add the second layer of cake on top.
9. For the chocolate ganache, place the dark chocolate chips in a heat-safe bowl. Heat the heavy cream in a saucepan until it reaches a simmer. Pour the hot cream over the chocolate chips and let it sit for about 5 minutes, then whisk until the mixture is smooth and glossy. Pour the ganache over the cake, letting it drizzle down the sides.
10. To make the caramel whipped cream, whip the heavy cream with powdered sugar until soft peaks form. Fold in the remaining caramel sauce gently. If you like, you can apply the caramel whipped cream around the base of the cake for a decorative touch.
11. Chill the assembled cake in the refrigerator for at least 2 hours before slicing and serving.
Nutritional Information: Each serving contains approximately 450 calories, with 20g of fat, 58g of carbohydrates, and 6g of protein values may vary based on portion size and specific ingredients.
Time: Preparation time: 30 minutes Cooking time: 35 minutes Chilling time: 2 hours