Say hello to the chocolate cake that will elevate your domestic goddess status in an instant! When you serve this cake, be sure to watch your friends & family closely – they’ll think you are the business because it really looks very impressive, but it is simple to make. I basically make my go-to one layer chocolate sponge for this & then added the most delicious filling & topping.
Chocolate Cake with Caramel & Ganache
The sponge layers of this cake is effortless to make. You will have to make the sponge cake three times (yup, 3x). For best results, mix it in separate bowls.
Chocolate Sponge Cake – 1 layer:
1 Cup of Cake Flour, sifted
1 Cup of Sugar, sifted
1/2 Cup of Unsweetened Cacao Powder
1/2 Teaspoon of Bicarbonate of Soda
1/4 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
3/4 Cup of Milk
1/4 Cup of Sunflower Oil
1 Teaspoon of Vanilla Extract
1 Egg
Filling:
1 Tin (360g) of Caramel Treat
1 250x Tub (250g) of Plain Medium Fat Smooth Cream Cream
Dark Chocolate Ganache:
1 Cup of Good Quality Dark Chocolate (I used Lindt 70% dark chocolate), grated or finely chopped by hand or with a food processor. You can also use good quality choc chips here.
1/2 Cup (Heavy whipping) Cream
To Decorate:
Chocolate balls, chocolate chards (I used Lindor Balls & Lindt Roasted Hazelnut chocolate pieces)
Fresh Strawberries, cut into different sizes – halves, quarters & a few whole ones
Make your three sponge layers:
I’ve mentioned this above, but just in case you have missed it, you need to make the batter three times for your three sponge layers.
- Preheat the oven to 180 Degrees Celsius. Grease your 3 round baking tins with butter & layer with baking paper.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, bicarbonate of soda & salt. Now add the oil, milk & vanilla.
- Use a wooden spoon & mix until well combined.
- Lastly, add the egg & beat for two more minutes. Make this batter two more times. Pour the batter into the three lined baking tins. Bake for +/- 20 minutes. Make sure a toothpick comes out clean before removing from the oven. Cool your cake on a wire rack for 10 minutes, then only remove from the pan.
- Cool completely on a wire rack.
Make your caramel filling:
While your cake is cooling, mix the cream cheese & caramel treat together until it is completely smooth.
Make your chocolate ganache:
- Place the cream in a small sauce pan or pot over medium heat, but be sure to keep an eye on it. You do not want the cream to boil as this may result in the ganache splitting. Stir until it is hot but not boiling. Remove from the heat.
- Place the chocolate in a large bowl & add the hot cream, stirring gently to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes.
- Depending on how firm you’d like it, you can also let the ganache rest for around 10 minutes before pouring it over your cake. If you want a firmer consistency (for piping etc), then pop it in the fridge for a bit. Ganache can always be whipped again after you refrigerated it.
Decorate:
- Divide the caramel mixture in two & spread between your layers of chocolate sponge.
- Spread / pour the ganache over your cake.
- Finally, top with strawberries, pieces of Lindt chocolate & Lindor balls.
- Enjoy.
Can we all agree that this cake is the stuff of dreams?
Let me know if you give it a try. You need a bit of time, but little skill for this beauty of a spectacular & crazy delicious cake. What more do you need in your life?
Yolandi ♥
Images: Andrea Caldwell Photography