This “Decadent Chocolate Caramel Cake” is a truly indulgent dessert that harmonizes the rich intensity of deep chocolate with the luscious sweetness of caramel in multiple delightful layers. As captured beautifully in the accompanying image, each slice is a masterpiece of textures and flavors, featuring a dark, seemingly moist and crumbly chocolate cake that forms the foundation and top layer. Nestled between these chocolate layers is a generous, lighter, creamy caramel-colored filling, offering a smooth counterpoint to the cake’s texture. The entire creation is then crowned with a glistening, smooth, and slightly darker caramel glaze that cascades over the top, adding an irresistible shine and an extra dimension of caramel sweetness. This cake is designed for those who appreciate a truly rich and satisfying dessert, perfect for celebrations, special occasions, or simply to treat yourself to a slice of pure bliss. The combination of the deep cocoa notes in the cake, the creamy caramel filling that melts in your mouth, and the shiny, sticky caramel glaze creates an explosion of flavor and a wonderfully varied sensory experience. The visual appeal alone, with its distinct layers and glossy finish, makes it a tempting centerpiece. Despite its luxurious appearance, this recipe breaks down the process into manageable steps, making it achievable for home bakers who want to impress.
Ingredients:
- For the Rich Chocolate Cake:
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended for deeper color)
- 1 ¾ cups (350g) granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp white vinegar/lemon juice, let sit 5 mins)
- ½ cup (120ml) vegetable oil (or other neutral oil)
- 1 teaspoon vanilla extract
- 1 cup (240ml) hot strong brewed coffee (or hot water)
- For the Creamy Caramel Filling:
- ½ cup (113g) unsalted butter
- ½ cup (100g) packed light brown sugar
- ¼ cup (60ml) heavy cream
- ⅛ teaspoon salt
- 1 cup (200g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- For the Silky Caramel Glaze:
- ½ cup (100g) granulated sugar
- 2 tablespoons water
- ¼ cup (60ml) heavy cream, warmed slightly
- 2 tablespoons unsalted butter
- ½ teaspoon vanilla extract
- Pinch of salt
- Equipment:
- 9×13 inch baking pan (or two 8-inch round cake pans for layering)
- Parchment paper
- Large mixing bowls (at least 3)
- Electric mixer (stand mixer or hand-held)
- Whisk
- Rubber spatula
- Saucepans (2 small ones for caramel and glaze)
- Wire cooling rack
- Sharp knife for slicing
Instructions:
Part 1: Bake the Rich Chocolate Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a 9×13 inch baking pan (or two 8-inch round cake pans), then line the bottom with parchment paper. If using round pans, grease and flour the sides after lining the bottom.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- Combine Wet Ingredients: In another large bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Beat with an electric mixer on low speed until just combined, then increase to medium and beat for 2 minutes. The batter will be thick.
- Add Hot Coffee: Carefully stir in the hot strong brewed coffee (or hot water) until the batter is smooth and thin. This step is crucial for moisture and depth of flavor.
- Pour into Pan: Pour the chocolate cake batter evenly into the prepared baking pan(s).
- Bake Cake: Bake for 30-35 minutes for a 9×13 inch pan, or 25-30 minutes for 8-inch round pans, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool Cake: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. Ensure the cake is completely cool before frosting.
Part 2: Prepare the Creamy Caramel Filling
- Melt Butter & Sugar: In a medium saucepan, melt the unsalted butter over medium heat. Add the packed light brown sugar and cook, stirring constantly, until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
- Add Cream & Salt: Remove from heat and carefully stir in the heavy cream and salt. The mixture will bubble up. Return to low heat and cook, stirring, for 1 minute.
- Cool Slightly: Remove the caramel mixture from the heat and let it cool slightly in the saucepan for about 10-15 minutes, or until warm but not hot.
- Add Powdered Sugar & Vanilla: Transfer the cooled caramel mixture to a mixing bowl. Add the sifted powdered sugar and vanilla extract. Beat with an electric mixer on medium-high speed until light, fluffy, and creamy. This will create the lighter caramel-colored filling seen in the image.
Part 3: Assemble the Cake with Filling
- Prepare Cake for Filling: If you baked the cake in a 9×13 inch pan, you can slice it horizontally to create two layers, or if preferred, you can simply spread the filling on top of a single layer cake. If using two 8-inch round pans, level the tops of the cakes if necessary.
- Spread Filling: Place one cake layer on your serving plate or cake stand. Evenly spread the creamy caramel filling over the first layer. If you’re doing a single layer cake in a 9×13 pan, spread it directly on top. If using two 8-inch rounds, carefully place the second cake layer on top of the filling.
- Chill (Optional): You can briefly chill the cake in the refrigerator for 15-20 minutes to help set the filling before applying the glaze, making it easier to handle.
Part 4: Prepare the Silky Caramel Glaze
- Caramelize Sugar: In a small, heavy-bottomed saucepan, combine the granulated sugar and water. Cook over medium-low heat, stirring until the sugar dissolves. Once dissolved, stop stirring and increase the heat to medium-high. Cook until the syrup turns a deep amber caramel color. Watch carefully, as it can burn quickly.
- Add Cream & Butter: Remove the saucepan from the heat. Carefully and slowly pour in the warmed heavy cream while whisking constantly. The mixture will bubble vigorously. Add the butter and whisk until smooth.
- Add Vanilla & Salt: Stir in the vanilla extract and a pinch of salt.
- Cool Glaze: Let the caramel glaze cool for 10-15 minutes, or until it’s thick enough to drizzle but still pourable and glossy. It should be warm, not hot.
Part 5: Glaze and Serve
- Pour Glaze: Once the cake is assembled and the glaze is at the right consistency, pour the silky caramel glaze over the top of the cake, allowing it to drip down the sides as pictured. Use a spatula to gently spread it to the edges if needed.
- Set Glaze: Allow the glaze to set for at least 30 minutes at room temperature, or briefly in the refrigerator, until it firms up slightly.
- Slice and Serve: Once the glaze is set, slice the “Decadent Chocolate Caramel Cake” into squares or desired portions. The distinct layers and glossy topping will be ready to impress.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
Tips for Success:
- Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for a smoother, more even cake batter.
- Hot Coffee: The hot coffee enhances the chocolate flavor without making the cake taste like coffee, and also contributes to a moist crumb.
- Don’t Overmix: Overmixing the cake batter can lead to a tough cake. Mix only until ingredients are just combined.
- Caramel Caution: Be very careful when making caramel; it gets extremely hot. Use a heavy-bottomed pan and pay close attention.
- Glaze Consistency: The glaze needs to be warm enough to pour smoothly but cool enough to be thick and not simply run off the cake.
- Sifting Powdered Sugar: Sift powdered sugar for the filling to prevent lumps and ensure a silky smooth texture.
Enjoy every luxurious bite of this “Decadent Chocolate Caramel Cake!”