Chocolate cake with caramel cream

Chocolate Cake with Caramel Cream – A Sweet Indulgence for Any Occasion

Who doesn’t love a decadent cake that combines chocolate with the rich flavors of caramel cream? This chocolate cake with caramel cream recipe is perfect for any festive occasion, from birthdays to family reunions. With a slightly moist base, delicate creams, and a glossy glaze, this cake is sure to be the star of your table. Let’s get started!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

Ingredients

For the cake base:
- 5 eggs (fresh, preferably organic)
- 10 tablespoons sugar (you can use brown sugar for a deeper flavor)
- 5 tablespoons oil (sunflower or light olive oil are excellent options)
- 2 tablespoons cocoa powder (high-quality cocoa for an intense taste)
- 1 teaspoon mint extract (optional, but recommended for a refreshing flavor)
- 7 tablespoons flour (white or whole wheat, depending on preference)
- 1 teaspoon baking powder
- 50 g chocolate (dark or milk chocolate, chopped)

For the caramel cream:
- 200 g sugar
- 100 g butter (preferably at room temperature)
- 150 g heavy cream (you can also use plant-based cream for a lighter option)

For the dark chocolate ganache:
- 150 g dark chocolate (with a cocoa content of at least 55%)
- 300 ml heavy cream
- 1 teaspoon gelatin (hydrated in cold water)
- 1 teaspoon mint extract (optional, for a fragrant taste)

For the white chocolate ganache:
- 100 g white chocolate
- 150 ml heavy cream
- 2 tablespoons shredded coconut (for added texture)
- 1 tablespoon lemon juice (to balance the sweetness)

For the syrup:
- 100 ml water
- 50 g sugar
- 1 teaspoon mint extract (optional)

For the glaze:
- 50 g chocolate (dark or milk, according to preference)
- 25 g heavy cream
- 25 g butter (at room temperature)
- 1 teaspoon mint extract (optional)

Preparation

Step 1: Prepare the cake base
Start by preheating the oven to 180°C (350°F). Prepare two 22 cm (9 inch) round cake pans by lining them with parchment paper. In a large bowl, beat the egg whites with the sugar until you achieve a stiff and glossy meringue. Gradually add the egg yolks, oil, and mint extract, continuing to mix. Fold in the flour mixed with baking powder, cocoa powder, and chopped chocolate, stirring gently until well combined.

Divide the batter evenly between the two prepared pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes, then remove them and let them cool completely on a wire rack.

Step 2: Prepare the caramel cream
In a saucepan, melt the sugar over medium heat, stirring constantly until it turns a golden caramel color. Be careful not to burn it! Once the caramel is ready, remove the saucepan from the heat and gradually add the heavy cream, stirring continuously. Add the butter and mix until fully melted. Return the mixture to the heat, stirring constantly until the cream thickens to a consistency similar to sour cream. Let it cool.

Step 3: Prepare the dark chocolate ganache
Heat the heavy cream in a small pot until it’s almost boiling. Remove from heat and add the chopped chocolate. Stir until the chocolate is completely melted. Add the mint extract and the hydrated gelatin, mixing again. Allow the mixture to cool for at least 3 hours in the refrigerator. Once cooled, whip it with a mixer until creamy.

Step 4: Prepare the white chocolate ganache
Repeat the previous steps for the white chocolate ganache, using white chocolate and adding the shredded coconut and lemon juice at the end.

Step 5: Prepare the syrup
In a small saucepan, combine the water and sugar and bring to a boil. Once the sugar is completely dissolved, add the mint extract and let it cool.

Step 6: Assemble the cake
Line a tray with plastic wrap for easy removal of the cake. Place the first layer of cake, soak it with the mint syrup, and pour the warm caramel cream over it. Place the second layer, soak it, and spread the white chocolate ganache. Repeat the process with the third layer, adding half of the dark chocolate ganache, then place the final layer, soak it, and pour the warm chocolate glaze on top.

Refrigerate the cake for at least 4 hours, or ideally overnight, to allow the glaze to set.

Step 7: Decorate the cake
Remove the cake from the refrigerator, take off the plastic wrap, and place it on a serving platter. Use the remaining ganache to decorate the cake. Add fresh fruits, mint leaves, and almond flakes for an elegant touch.

Chef's Tip
To make the cake even more special, you can add a layer of berries between the layers or substitute the mint extract with orange extract for a different and surprising flavor. Additionally, if you prefer a less sweet cake, you can reduce the sugar in the base or creams.

Nutritional values (per approximate serving)
- Calories: 450 kcal
- Fat: 25 g
- Carbohydrates: 50 g
- Protein: 6 g

Frequently Asked Questions
1. Can I use a different type of flour?
Yes, you can use whole wheat or almond flour, but it will affect the texture of the layers.

2. How can I make the cake healthier?
Substitute sugar with natural sweeteners or use low-sugar chocolate. You can also add chopped nuts for an extra nutrient boost.

3. Can I prepare the cake in advance?
Absolutely! The cake keeps well in the refrigerator for 3-4 days, so you can make it a few days ahead of the event.

Serving Suggestions
This chocolate cake with caramel cream pairs perfectly with a scoop of vanilla ice cream or a cup of freshly brewed coffee. Add a splash of lemon zest for a delicious contrast!

Now that you know how to make this decadent cake, it’s time to get to work! Whether you’re preparing it for a special occasion or just to treat yourself, the chocolate cake with caramel cream will bring smiles to the faces of your loved ones. Happy baking!

 Ingredients: Base: 5 eggs, 10 tablespoons sugar, 5 tablespoons oil, 2 tablespoons cocoa, mint essence, 7 tablespoons flour, 1 teaspoon baking powder, 50 g chocolate. Caramel cream: 200 g sugar, 100 g butter, 150 g liquid cream. Dark chocolate ganache: 150 g milk chocolate, 300 ml liquid cream, 1 teaspoon gelatin, mint essence. White chocolate ganache: 100 g white chocolate, 150 ml liquid cream, 2 tablespoons coconut, 1 tablespoon lemon juice. Syrup: 100 ml water, 50 g sugar, mint essence. Glaze: 50 g chocolate, 25 g liquid cream, 25 g butter, mint essence.

 Tags:  cream cake cream cake cake recipes