Ingredients
– 1 ¾ cups all-purpose flour
– 2 cups granulated sugar
– ¾ cup unsweetened cocoa powder
– 1 ½ teaspoons baking powder
– 1 ½ teaspoons baking soda
– 1 teaspoon salt
– 2 large eggs
– 1 cup whole milk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup boiling water
– 1 cup caramel sauce (store-bought or homemade)
– 2 cups heavy whipping cream
– 8 ounces bittersweet chocolate, chopped
– 1 cup powdered sugar
Equipment Needed
– 2 9-inch round cake pans
– Mixing bowls
– Electric mixer
– Rubber spatula
– Wire cooling rack
– Saucepan for ganache
– Parchment paper
– Measuring cups and spoons
Step-by-Step Instructions
Now, let’s dive into making this delicious Chocolate Caramel Cream Cake! First, preheat your oven to 350°F (175°C). Grease and line your cake pans with parchment paper. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. I always find that sifting the dry ingredients helps give the cake a lighter texture. Once combined, add the eggs, milk, oil, and vanilla extract. Beat on medium speed until everything is smooth and well incorporated. Then, carefully stir in the boiling water. The batter will be quite thin, but that’s exactly what we want! Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely. (See the next page below to continue steps…)