Triple-Layer Chocolate Caramel Cake

Looking for a show-stopping dessert that’s sure to impress your guests? Look no further than this Triple-Layer Chocolate Caramel Cake with Ganache! With layers of moist chocolate cake, creamy caramel filling, and rich chocolate ganache, this cake is a decadent indulgence that’s perfect for any special occasion.

Despite its impressive appearance, this cake is actually quite simple to make. Just prepare the cake layers, spread on the caramel filling, and top with the ganache. After a quick chill in the fridge, you’ll have a dessert that looks and tastes like a professional bakery creation.

Whether you’re looking for a dessert to serve at a dinner party or just want to treat yourself to something sweet, this Triple-Layer Chocolate Caramel Cake with Ganache is the perfect choice. So why wait? Give it a try and indulge in the decadent flavors of this delicious dessert today!

Recipe for Triple-Layer Chocolate Caramel Cake with Ganache:

Ingredients:

• 1 tablespoon dark cocoa
• 1/4 liter boiling water
• 190 ml soft butter
• 1 liter fine sugar
• 4 eggs
• 1 teaspoon vanilla
• 2/3 liter all-purpose flour
• 2 teaspoons of baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 liter milk
• 1/4 liter chopped pecans
• 1 liter powdered sugar
• 170 ml heavy whipping cream
• 130 mg dark corn syrup
• Chocolate curls or other decorations

the Cake:

1. Preheat the oven to 350°F.
2. In a small bowl, dissolve the dark cocoa in boiling water and set aside.
3. In a large bowl, cream the soft butter and fine sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Beat in the vanilla.
6. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
7. Add the flour mixture to the creamed mixture alternately with the milk and cocoa mixture, beating well after each addition.
8. Pour the batter into three greased, floured 9-inch cake pans.
9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
10. Let the cakes cool for 10 minutes before transferring them from the pans to racks to cool completely.

the Caramel Layer:

1. Line a 9-inch pan with aluminum foil and grease with butter. Sprinkle chopped pecans on the bottom and set aside.
2. In a large, heavy saucepan, combine the powdered sugar, brown sugar, heavy whipping cream, dark corn syrup, and butter.
3. Bring the mixture to a boil over medium heat.
4. Cook and stir until soft, about 5 minutes.
5. Bring the mixture to a boil on medium-low heat, stirring constantly.
6. Cook, stirring, until the candy thermometer reads 238°F (soft ball stage), about 10 minutes.
7. Remove from heat and quickly pour the mixture into the prepared pan (do not scrape the pan).

the Ganache Layer:

1. Place a sheet of aluminum foil in a 9-inch pie pan and brush with 1 teaspoon of butter.
2. Sprinkle chopped pecans on the bottom.
3. Put chocolate chips in a bowl.
4. In a saucepan, bring the heavy whipping cream to a boil.
5. Pour the cream over the chocolate chips and whisk to soften.
6. Pour the mixture over the pecans.
7. Cool to room temperature and refrigerate until set.

To Decorate:

1. In the microwave, melt unsweetened chocolate and chocolate chips and stir until smooth.
2. In a large bowl, whisk together the powdered sugar, soft butter, milk, dark cocoa, and vanilla until smooth.
3. Stir in the melted chocolate.

To Assemble the Cake:

1. Place a layer of cake on a serving plate.
2. Remove the aluminum foil from the caramel layer and place it on top of the cake layer.
3. Cover with another layer of cake.
4. Remove the aluminum foil from the ganache layer and place it on top of the second cake layer.
5. Cover with the remaining cake layer.
6. Frost the cake with the chocolate mixture and decorate with chocolate curls or other decorations as desired.
7. Chill the cake until ready to serve.

Enjoy your delicious Triple-Layer Chocolate Caramel Cake with Ganache!