Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

Chocolate layer cake is a classic dessert that has been enjoyed for centuries. The combination of rich chocolate cake, creamy caramel filling, and decadent whipped cream frosting creates a truly indulgent treat.

This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 20.

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Medium

Chocolate Layer Cake With Whipped Salted Caramel Cream Filling and Frosting

Cooking Method: Baking Cuisine: American Courses: Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 10 mins

Servings: 12 Calories: 5400

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 grams For the cake:
• 250 grams All-purpose flour
• 75 grams Cocoa powder
• 2 teaspoons Baking powder
• ¹⁄₂ teaspoons Baking soda
• ¹⁄₂ teaspoons Salt
• 200 grams Unsalted butter, softened
• 300 grams Granulated sugar
• 3 number Eggs
• 2 teaspoons Vanilla extract
• 250 milliliters Buttermilk
• 250 milliliters Boiling water
• 400 grams For the caramel cream filling and frosting:
• 200 grams Granulated sugar
• 240 milliliters Heavy cream
• 100 grams Unsalted butter
• ¹⁄₄ teaspoons Salt
• 200 grams Powdered sugar
• 50 grams For decoration:
• 50 grams Dark chocolate shavings

Instructions

1. Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
5. Stir in the boiling water until the batter is smooth. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. In a medium saucepan, heat the granulated sugar over medium heat until it melts and turns amber in color. Remove from heat and carefully whisk in the heavy cream, butter, and salt until smooth. Allow the caramel mixture to cool completely.
8. In a large bowl, beat the powdered sugar and caramel mixture until light and fluffy. Set aside.
9. Place one cake layer on a serving plate and spread a layer of caramel cream filling on top. Repeat with the remaining cake layers and filling.
10. Frost the sides and top of the cake with the remaining caramel cream. Decorate with dark chocolate shavings.
11. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.