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Chocolate Caramel Cake with Chocolate Ganache
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, combine 2 cups of flour, 1 3/4 cups of sugar, 3/4 cup of cocoa powder, 1 1/2 teaspoons of baking powder, 1 1/2 teaspoons of baking soda, and 1 teaspoon of salt.
- Add 2 eggs, 1 cup of milk, 1/2 cup of vegetable oil, and 2 teaspoons of vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in 1 cup of boiling water. The batter will be thin, but that's okay.
- Pour the batter evenly into the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
- Once the cakes are completely cool, spread 1 cup of caramel sauce over the top of one cake layer. Place the second cake layer on top.
- To make the chocolate ganache, heat 1 cup of heavy cream in a small saucepan over medium heat until it just begins to simmer. Place 8 ounces of chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 5 minutes. Add 1/4 cup of unsalted butter to the bowl. Stir the mixture until smooth and glossy.
- Pour the chocolate ganache over the top of the assembled cake, allowing it to drip down the sides. Refrigerate the cake for 30 minutes to set the ganache before serving. Enjoy!
The Chocolate Caramel Cake with a layer of chocolate ganache is a decadent dessert that has captivated the taste buds of chocolate lovers for decades. This indulgent cake is believed to have originated in the United States, where it quickly gained popularity for its rich and luxurious flavor profile. Renowned pastry chefs such as Martha Stewart and Ina Garten have popularized their own versions of this delectable treat, adding their unique twists to the classic recipe. Today, this cake can be found in upscale bakeries and patisseries across the country, with some of the best versions hailing from renowned establishments in New York City and Los Angeles. The key to achieving the perfect Chocolate Caramel Cake lies in the balance of moist, tender cake layers, luscious caramel filling, and a velvety smooth chocolate ganache that enrobes the entire creation. Whether enjoyed as a special occasion dessert or a delightful indulgence, this cake is a true celebration of chocolate and caramel in every blissful bite.
70 min
12
380 calories
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