Instructions
1. Bake the Cakes
- Grease three 8-inch cake pans thoroughly and line the bottoms with parchment paper. This prevents sticking and ensures clean cake removal.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk well to distribute the leavening agents evenly.
- In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
- Slowly add the hot coffee or hot water while whisking gently. The batter will be thin and fluid, which is exactly what creates a moist, soft cake texture.
- Divide the batter evenly among the prepared pans, tapping them lightly on the counter to release air bubbles.
- Bake at 350°F / 175°C for 25–30 minutes, or until the centers spring back lightly when touched and a toothpick inserted comes out with only a few moist crumbs.
- Remove the cakes from the oven and allow them to cool in the pans for a short time, then carefully turn them out onto a rack and let them cool completely before filling and frosting. Completely cooled cakes are essential for stable layering.
2. Prepare the Caramel Filling
- If using dulce de leche or caramel sauce, gently warm it just until it becomes spreadable. This makes it easier to achieve smooth, even layers without tearing the cake.
- If using the caramel sauce and whipped cream option, fold them together until thick and creamy.
- Spread a generous, even layer of caramel over the first cake layer, then place the second cake layer on top and repeat. Finish with the third cake layer on top.
3. Prepare the Ganache
3. Prepare the Ganache
- Heat the heavy cream in a saucepan over medium heat until it is just about to boil. Small bubbles should form around the edges, but it should not be rapidly boiling.
- Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit undisturbed for 1–2 minutes to allow the chocolate to melt gently.
- Stir slowly from the center outward until the ganache becomes smooth and glossy.
- Add the butter if using, stirring until fully melted and incorporated for extra shine and silkiness.
- Allow the ganache to cool slightly until it thickens to a pourable yet spreadable consistency.
- Pour the ganache over the assembled cake, letting it flow over the top and down the sides. Use a spatula to smooth if needed.
4. Decorate and Serve
Garnish the top of the cake with grated white chocolate, candied orange peel, or finely grated carrot for contrast in both color and texture. For clean, defined slices and well-set layers, chill the cake for at least 30 minutes before slicing. Serve slightly chilled or at cool room temperature so the ganache remains glossy and the caramel stays rich and creamy. Store any leftovers tightly covered in the refrigerator.
