Chocolate Caramel Cream Cake

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Chocolate Caramel Cream Cake

This cake layers moist chocolate sponge with silky caramel cream filling and a glossy chocolate topping. Every bite is soft, creamy, and indulgent—perfect for celebrations or when you want a truly special dessert.

Why You’ll Love It

  • Ultra-moist chocolate cake

  • Creamy caramel filling that melts in your mouth

  • Elegant but easy to make

  • Perfect make-ahead cake

Ingredients

Chocolate Cake

  • 1¾ cups all-purpose flour

  • ¾ cup unsweetened cocoa powder

  • 1½ cups sugar

  • 1½ teaspoons baking powder

  • 1½ teaspoons baking soda

  • ½ teaspoon salt

  • 2 large eggs

  • 1 cup milk

  • ½ cup vegetable oil

  • 2 teaspoons vanilla extract

  • 1 cup hot water or hot coffee

Caramel Cream Filling

  • 8 oz cream cheese, softened

  • 1 cup heavy whipping cream

  • ½ cup caramel sauce (thick, good quality)

  • ¼ cup powdered sugar

  • 1 teaspoon vanilla extract

Chocolate Topping

  • 1 cup semi-sweet chocolate chips

  • ½ cup heavy cream

  • 1 tablespoon butter (optional, for shine)

Instructions

Step 1: Bake the Chocolate Cake

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round pans.

  2. In a large bowl, whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.

  3. Add eggs, milk, oil, and vanilla. Mix until smooth.

  4. Slowly stir in hot water or coffee (batter will be thin).

  5. Divide batter evenly between pans.

  6. Bake 30–35 minutes, until a toothpick comes out clean.

  7. Cool completely.

Step 2: Make the Caramel Cream Filling

  1. Beat cream cheese until smooth.

  2. Add caramel sauce, powdered sugar, and vanilla. Mix well.

  3. In a separate bowl, whip heavy cream to stiff peaks.

  4. Gently fold whipped cream into caramel mixture.

  5. Chill for 20 minutes for easier spreading.

Step 3: Assemble the Cake

  1. Place one cake layer on a serving plate.

  2. Spread a thick layer of caramel cream evenly on top.

  3. Add the second cake layer and press gently.

Step 4: Prepare Chocolate Topping

  1. Heat heavy cream until just steaming.

  2. Pour over chocolate chips and butter.

  3. Let sit 2 minutes, then stir until smooth.

  4. Let cool slightly, then pour over cake.

Step 5: Chill & Serve

  • Refrigerate at least 2 hours before slicing for clean layers.

Decoration Ideas

  • Extra caramel drizzle

  • Chocolate shavings

  • Whipped cream swirls

  • Sea salt flakes for salted caramel flavor

Tips for Best Results

  • Use room-temperature ingredients

  • Chill cake before slicing

  • Coffee enhances chocolate flavor without tasting like coffee

  • For extra richness, add caramel between layers and on top

Storage

  • Refrigerate up to 4 days

  • Freeze unfrosted cake layers up to 2 months

Estimated Nutrition (Per Slice)

  • Calories: ~450

  • Fat: ~28g

  • Carbs: ~42g

  • Protein: ~6g

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