This Caramel-Filled Chocolate Cake with Ganache is a rich, show-stopping dessert made with moist chocolate cake layers, a creamy caramel center, and a smooth, glossy chocolate ganache coating. Each slice delivers deep cocoa flavor, silky caramel sweetness, and luxurious chocolate intensity, making it perfect for special occasions, celebrations, or any time you want to serve an impressive homemade cake. Finished with delicate toppings like white chocolate shavings or candied orange peel, this cake is as beautiful as it is indulgent.
Ingredients
Chocolate Cake
- 2 cups all-purpose flour – Forms the base structure of the cake, giving it stability while remaining tender.
- 1 cup unsweetened cocoa powder – Provides deep, rich chocolate flavor and color.
- 2 cups sugar – Sweetens the cake and contributes to moisture.
- 2 teaspoons baking powder – Helps the cake rise evenly.
- 1 ½ teaspoons baking soda – Works with the buttermilk for proper leavening and a soft crumb.
- 1 teaspoon salt – Enhances the chocolate flavor and balances sweetness.
- 1 cup buttermilk, at room temperature – Adds tenderness and slight tang while activating the baking soda.
- ½ cup vegetable oil – Keeps the cake exceptionally moist.
- 2 large eggs – Provide structure and richness.
- 2 teaspoons vanilla extract – Adds warmth and depth of flavor.
- 1 cup hot coffee or hot water – Intensifies the cocoa flavor and creates a smooth, fluid batter.
Caramel Filling
- 1 can (14 oz) dulce de leche – Ready-made thick caramel with a deep, milk-caramel flavor.
- OR 1 cup caramel sauce + ½ cup thick whipped cream – Creates a lighter, creamy caramel filling when combined.
Chocolate Ganache
- 1 ½ cups heavy cream – Forms the silky base of the ganache.
- 12 oz (340 g) dark chocolate, chopped – Provides a rich, glossy chocolate coating.
- 2 tablespoons butter (optional, for shine) – Adds extra smoothness and a luxurious finish.
Topping (Optional)
- Grated white chocolate
- Grated carrot
- Candied orange peel
