Caramel-Filled Chocolate Cake with Ganache

👩‍🍳 Instructions

1️⃣ Bake the Cakes

1. Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. In a large bowl, mix the flour, cocoa powder, sugar, baking powder, baking soda, and salt until combined.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the wet mixture to the dry ingredients and stir until just combined.
5. Slowly add the hot coffee (or hot water) to the batter and gently whisk until smooth and glossy.
6. Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until the centers spring back when touched.
7. Remove from the oven and allow the cakes to cool completely before removing them from the pans.

2️⃣ Prepare the Caramel Filling

1. Warm the dulce de leche or caramel sauce in a saucepan over low heat until it’s spreadable.
2. Spread a generous layer of caramel between each cake layer once the cakes have cooled.

3️⃣ Prepare the Ganache

1. In a saucepan, heat the cream over medium heat until it’s just about to boil.
2. Pour the hot cream over the chopped dark chocolate and let it sit for 1–2 minutes before stirring until smooth and glossy.
3. If using, add butter to the ganache for an extra shiny finish.
4. Allow the ganache to cool slightly until it thickens, then pour it over the assembled cake.

4️⃣ Decorate & Serve

1. Top the cake with grated white chocolate, a sprinkle of grated carrot, or candied orange peel for a festive touch.
2. If you want clean layers, refrigerate the cake for at least 30 minutes before slicing.
3. Slice, serve, and enjoy the decadent, creamy goodness!

🌟 Tips & Variations