Chocolate and Caramel Cake

This recipe is for all the sweet tooths out there!

Indulgent and decadent, the combination of chocolate and caramel is the perfect match.

When these two flavors come together in a cake, it's a symphony of richness and sweetness that captivates the taste buds and leaves a delightful impression.

Whether you're a chocolate person or a caramel lover, this cake promises to fulfill all your sweetest cravings.

I don't know what will be dripping more, caramel or your drools!

Start by preparing the whipped caramel.

Place sugar into a pot over low to medium heat and wait until it starts to melt on the sides, then gently with a wooden spoon start moving the sugar towards the middle until it is all melted.

Add in cubed room temperature butter and mix vigorously until combined.

After the butter is melted, in a thin glaze pour in the cold heavy cream. It will boil and foam, so mix until it turns to liquid again.

Boil the caramel for about 5 minutes, stirring constantly. Set it aside and cool in the fridge for an hour.

While the caramel is setting in the fridge, make the sponge cakes.

Whisk together flour, baking powder and baking soda, cocoa powder, both sugars and a pinch of salt.

Separately mix together 150 ml of milk, oil, honey and eggs, then add it into the dry ingredients and with a mixer mix until combined.

Divide the batter into 3 lined baking moulds and bake each one in a preheated oven at 180°C for 25 minutes, or until the toothpick comes out clean.

Once the sponge cakes cool down, brush each one with 20 ml of milk.

Take the caramel out of the refrigerator and beat it with a mixer for 5 minutes, then return it to cool for another hour.

For the chocolate cream stir the gelatin into cold water and leave it for 10 minutes.

Add milk and glucose syrup into a saucepan and cook until it starts to boil. Then remove from heat and mix in the gelatin until it melts.

Pour the milk over chopped dark chocolate and stir until melted, then leave it to come to room temperature.

Add cold whipping cream to the chocolate and mix until stiff peaks.

Take the caramel out of the fridge and mix one more time until you reach stiff peaks.

Spread a layer of chocolate cream over a sponge cake, then make a ring with the cream on the outer circle. Spread a third of the whipped caramel inside the ring and place another sponge cake on top. Repeat the same process and top with the last sponge cake.

Spread the rest of the cream over the cake, wrap the cake with plastic foil or foil acetate and refrigerate overnight.

Once set, heat up the whipped cream in the microwave for 10 seconds and pour it over the cake, then return to the fridge for another hour.

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Chocolate and Caramel Cake

Yield: 16

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Ingredients

Sponge cakes

• All purpose flour - 175 g
• Baking powder - 2 teaspoons
• Baking soda - 1 teaspoon
• Cocoa powder - 25 g
• Granulated sugar - 100 g
• Brown sugar - 50 g
• Vanilla extract - 1 teaspoon
• Vegetable oil - 150 ml
• Milk - 150 ml + 60 ml
• Honey - 2 tablespoons
• Eggs - 2

Whipped Caramel

• Granulated sugar - 185 g
• Butter - 50 g
• Heavy cream - 300 ml

Chocolate cream

• Gelatin - 10 g
• Water - 15 ml
• Milk - 200 ml
• Glucose syrup - 10 g
• Dark chocolate - 350 g
• Whipping cream - 400 ml

Instructions

To prepare the whipped caramel

1. Place sugar into a pot over low to medium heat and wait until it starts to melt on the sides, then gently with a wooden spoon start moving the sugar towards the middle until it is all melted.
2. Add in cubed room temperature butter and mix vigorously until combined.
3. After the butter is melted, in a thin glaze pour in the cold heavy cream. It will boil and foam, so mix until it turns to liquid again.
4. Boil the caramel for about 5 minutes, stirring constantly. Set it aside and cool for an hour, then beat the caramel with a mixer for 5 minutes.
5. Place the caramel in the refrigerator for another hour, then mix again until stiff peaks.

To prepare the sponge cakes

1. Whisk together flour, baking powder and baking soda, cocoa powder, both sugars and a pinch of salt.
2. Separately mix together 150 ml of milk, oil, honey and eggs, then add it into the dry ingredients and with a mixer mix until combined.
3. Divide the batter into 3 lined baking moulds and bake each one in a preheated oven at 180°C for 25 minutes, or until the toothpick comes out clean.
4. Once the sponge cakes cool down, brush each one with 20 ml of milk.

To prepare the chocolate cream

1. Stir the gelatin into cold water and leave it for 10 minutes.
2. Add milk and glucose syrup into a saucepan and cook until it starts to boil. Then remove from heat and mix in the gelatin until it melts.
3. Pour the milk over chopped dark chocolate and stir until melted, then leave it to come to room temperature.
4. Add cold whipping cream to the chocolate and mix until stiff peaks.

To assemble

1. Spread a layer of chocolate cream over a sponge cake, then make a ring with the cream on the outer circle. Spread a third of the whipped caramel inside the ring and place another sponge cake on top. Repeat the same process and top with the last sponge cake.
2. Spread the rest of the cream over the cake, wrap the cake with plastic foil or foil acetate and refrigerate overnight.
3. Once set, heat up the whipped cream in the microwave for 10 seconds and pour it over the cake, then return to the fridge for another hour.

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