Next, while the cakes cool, it’s time to prepare the whipped caramel cream. In a separate bowl, use an electric mixer to whip the heavy cream and powdered sugar until soft peaks form. Then, gently fold in the caramel sauce, taking care not to deflate the whipped cream. Once the cakes are completely cool, slice each cake in half horizontally to create four layers. This creates that dreamy, layered effect that we all love.
Now comes the fun part! Begin stacking your layers by placing one layer on a serving plate. Spread a generous amount of the caramel cream filling on top, followed by the next layer. Repeat this process for the remaining layers, making sure to reserve some of the cream for the top of the cake. Once you’ve assembled all the layers, use the remaining cream to frost the top and sides of the cake.
Finally, for the luscious ganache topping, place the chopped chocolate in a heatproof bowl. In a small saucepan over medium heat, bring ½ cup of heavy cream to a gently simmer. Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until smooth. Pour the ganache over the top of the frosted cake, letting it drip down the sides. Let the cake set for about 30 minutes to allow the ganache to firm up before serving.
Pro Tips for Best Results
I’ve experimented with this recipe a few times to get it just right. One key tip is to ensure that your cake layers are completely cool before assembling. I made the mistake of assembling while the cake was warm once, and let’s just say it turned into a delicious but messy situation!
Another thing I love to do is add a pinch of sea salt to the caramel sauce; it enhances the flavor and balances the sweetness perfectly. If you’re a fan of salted caramel like I am, this little adjustment can make a big difference.
Lastly, I always make sure to use high-quality chocolate for the ganache. The butteriness of good chocolate can take the entire cake to another level of richness. You can even taste the difference, trust me!
Common Mistakes to Avoid
One of the biggest mistakes I’ve run into is overmixing the batter after adding the wet ingredients. I learned the hard way that this can lead to a dense cake instead of the light and fluffy texture we all want. Just mix until the ingredients are combined and then stop! (See the next page below to continue…)