Caramel-Filled Chocolate Cake 🍫🥄
Moist. Gooey. Luxurious. The ultimate caramel-chocolate fantasy!
🛒 Ingredients
- 🍫 For the Chocolate Cake:
- 1 ¾ cups (220g) all-purpose flour
- ¾ cup (75g) cocoa powder
- 1 ½ cups (300g) sugar
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 large eggs 🥚
- ½ cup (120ml) vegetable oil
- 1 cup (240ml) buttermilk
- 2 tsp vanilla extract
- 1 cup (240ml) hot coffee or hot water ☕
- 🍯 For the Gooey Caramel Filling:
- 1 cup (200g) sugar
- 4 tbsp (55g) butter
- ½ cup (120ml) heavy cream
- Pinch of salt
- (or 1 cup thick dulce de leche for an easier filling!)
- 🍫 For the Chocolate Ganache Frosting:
- 1 ½ cups (260g) semi-sweet chocolate chips
- 1 cup (240ml) heavy cream
- 1 tbsp butter (for shine)
👩🍳 Instructions
1️⃣ Make the Caramel Filling
Heat sugar in a saucepan over medium heat until melted and amber.
Add butter — whisk until smooth.
Slowly pour in heavy cream; mixture will bubble.
Simmer 1–2 minutes. Add salt and let cool until thickened.
Chill 20 minutes — it should be thick, spoonable, and not runny.
2️⃣ Make the Chocolate Cake
Preheat oven to 350°F (175°C). Grease two 8-inch pans.
Mix dry ingredients: flour, cocoa, sugar, baking soda, baking powder, salt.
Whisk in eggs, buttermilk, oil, and vanilla.
Add hot coffee last — batter will be thin and silky.
Divide into pans and bake 30–35 minutes.
Cool completely before assembling.
3️⃣ Make the Ganache
Heat cream until steaming (don’t boil).
Pour over chocolate chips; let sit 2 minutes.
Stir until glossy, then add butter.
Let cool until spreadable.
4️⃣ Assemble the Cake
Level cake layers if needed.
Place the first layer, pipe a frosting “dam” around the edge.
Fill the center with thick caramel.
Place second layer on top.
Cover cake with ganache — smooth or drip style.
Drizzle extra caramel on top if you want it EXTRA dramatic. 🍯✨
📋 Practical Info
⏱️ Prep Time: 30 minutes
🔥 Bake Time: 35 minutes
❄️ Chill/Assembly: 45 minutes
🍽️ Servings: 10–12
🍛 Calories: ~480 kcal per slice
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