3️⃣ Make the Frosting:
- Beat the softened butter in a large bowl until pale and fluffy.
- Sift in powdered sugar and cocoa powder gradually, beating between additions.
- Add Amarula and a couple tablespoons of cooled caramel. Whip until light, smooth, and spreadable.
4️⃣ Assemble the Cake:
- Optionally, brush each cooled cake layer lightly with Amarula for extra flavor and moisture.
- Spread a layer of frosting over the first cake round and drizzle with a little caramel.
- Top with the second cake layer and frost the top and sides generously with remaining frosting.
- Drizzle swirls of caramel over the top and garnish with chocolate curls or shavings.
5️⃣ Let It Rest:
- Allow the assembled cake to rest for at least 15–20 minutes before slicing. The Amarula flavor deepens as it sits.
💡 Tips
- No buttermilk? Mix 1 tbsp lemon juice or vinegar with 1 cup milk and let sit for 5–10 minutes.
- Want more liqueur flavor? Add a teaspoon to the caramel or frosting for added depth.
- Make ahead: Bake the cakes a day ahead, wrap tightly, and frost before serving.
This Amarula Chocolate and Caramel Cake is decadently rich with bold flavors and a melt-in-your-mouth texture — the perfect dessert for celebrations or cozy, indulgent evenings.
