Not for the faint of heart – Caramel AND Chocolate!

When I say not for the faint of heart – this cake has both chocolate and caramel! My mouth is watering!

3 Layered Chocolate & Caramel Cake

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This is a 3 layered chocolate cake with a smooth and silky caramel frosting…

Here is the recipe, enjoy!

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Chocolate cake (basic recipe)

  • 1 portion silky caramel frosting (see recipe below)

Preheat the oven to 320 ˚F (160 ˚C).

Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again.

I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked.

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Make the strong coffee and pour it into a bowl. Mix the coffee with the cocoa powder and sour cream. Set aside to cool slightly.

In a large bowl, sift together the flour, baking powder, baking soda and salt. Sift it all twice more for extra added air.

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In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.

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Add the sugar and brown sugar and beat for another 7 minutes.

Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.

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Add the flour mixture in two additions, alternating with the cooled cocoa mixture.

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Divide the batter equally among the three prepared pans.

Bake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.

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Leave to cool completely.

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Make the caramel frosting…

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Start by making a caramel sauce:

  • 1 cup (225 g) regular sugar
  • 1/4 cup (65 ml) water
  • 1 cup + 1 tablespoon (250 ml) heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt (optional)

Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.

Increase the heat to high and bring to the boil without stirring.

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Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.

Pour in the vanilla extract and the cream, but use caution when adding the cream to the pan as the mixture will bubble up.

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Put the pan back on the heat and stir well until everything is well blended, about 1 minute.

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Caramel frosting

  • 16 oz. (450 g) dark chocolate
  • 2 cups (450 g) unsalted butter, at room temperature
  • caramel sauce

Put the chocolate into a mixing bowl and pour over the warm caramel. Stir until the mixture starts to cool down.

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Then add the butter, little by little, beating until everything is smooth and well blended.

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The frosting is done when the texture is soft and silky…

If you added the butter while the mixture was still warm, just place the bowl in the refrigerator for a few minutes and continue beating.

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Spread one-fourth of the frosting over the first two cakes, then spread the rest over the top and sides of the cake.

To make circular swirls on top: place the cake on a turntable, hold a spoon in the middle of the cake and slowly move it further out (to make larger and larger circles) whilst turning the turntable. Remove the spoon when you’re getting close to the edge.

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Freshly Baked… this is just sooo good…

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I hope you’re tempted…

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I wish you all a wonderful weekend, take care of each other.

Hugs from me to you.

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Borrowed from – http://en.passionforbaking.com/