Chocolate cake with caramel cream

Chocolate Cake with Caramel Cream

Our culinary journey begins with an irresistible delight: a chocolate cake filled with rich caramel cream. This cake is not just a simple dessert, but a true experience that will delight all the senses. Whether it's for an anniversary, a party, or simply an afternoon treat, this dessert will surely be the star of the table! The total preparation time is about 2 hours, but the result is worth every minute spent in the kitchen. Let's get started!

Ingredients

For the cake:
- 250 g all-purpose flour
- 75 g unsweetened cocoa powder
- 350 g sugar
- 2 large eggs
- 250 g yogurt with at least 3% fat
- 250 ml milk
- 120 ml sunflower oil
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- A pinch of salt
- 1 tablespoon vanilla extract

For the cream:
- 500 g mascarpone
- 500 ml heavy cream (minimum 30% fat)
- 150 ml caramel syrup (prepared)
- 50 g powdered sugar

For the caramel syrup:
- 150 g brown sugar
- 50 g butter (minimum 80% fat)
- 100 ml liquid cream (minimum 30% fat)

For decoration:
- 250-300 g chocolate candies

Preparation time
- Preparation time: 30 minutes
- Baking time: 35 minutes
- Total time: 2 hours (including cooling)

Number of servings
This recipe is enough for approximately 10-12 servings.

Step by Step

Step 1: Preheat the oven and prepare the pans
Preheat the oven to 180 degrees Celsius. Prepare two round cake pans about 20-22 cm in diameter, lining them with parchment paper to prevent sticking.

Step 2: Prepare the cake batter
In a large bowl, combine the dry ingredients: flour, sugar, cocoa, baking powder, baking soda, and salt. The mixture should be uniform and free of lumps. In another bowl, mix the wet ingredients: eggs, yogurt, milk, oil, and vanilla extract. Carefully pour the liquid mixture over the dry ingredients and mix with a spatula until you achieve a smooth batter. The batter will be quite thin, but don't worry, it's perfect!

Step 3: Bake the cakes
Divide the batter evenly between the two prepared pans. Bake in the oven for 30-35 minutes, with the first 10 minutes on medium heat, then reduce the temperature. Do the toothpick test: if the toothpick comes out clean, the cakes are done. After baking, let the cakes cool in the pans for 10-15 minutes, then gently remove them and transfer to a wire rack to cool completely.

Step 4: Prepare the caramel syrup
In a heavy-bottomed saucepan, place the brown sugar and let it melt over low heat, stirring gently. When the sugar turns into a golden caramel, add the butter and cream. Continue to stir for 5 minutes, then let the syrup cool.

Step 5: Prepare the cream
In a bowl, place the mascarpone and beat it slightly with a mixer to soften it. Gradually add 150 ml of the cooled caramel syrup, mixing until smooth. In another bowl, whip the heavy cream until it becomes firm, then add the powdered sugar and the mascarpone cream with caramel. Mix well until you achieve a smooth and airy cream.

Step 6: Assemble the cake
Each cake layer is cut in half, resulting in four discs. Divide the cream into four equal parts. Place the first layer on a serving plate and spread a portion of cream on it. Continue with the second layer, and then spread more cream. Repeat the process until all four layers are assembled. Finally, cover the cake with the remaining cream, smoothing it over the entire surface.

Step 7: Decorate the cake
For an attractive look, decorate the cake with chocolate candies on the top and sides. Let it chill for a few hours or ideally overnight, to allow the flavors to meld.

Helpful tips
- Make sure the ingredients are at room temperature to achieve an even texture for the batter.
- If you want a more intense chocolate flavor, experiment with high-quality cocoa.
- The cake pairs excellently with a scoop of vanilla ice cream or a drizzle of fresh fruit sauce for a flavor contrast.

Frequently asked questions
1. Can I use a different type of flour? Yes, you can replace all-purpose flour with whole wheat flour, but the texture will be different.
2. How can I make this recipe lower in calories? You can reduce the amount of sugar and use low-fat yogurt.
3. What can I do with leftover caramel syrup? The leftover caramel syrup can be used to sweeten hot beverages or drizzle over other desserts.

Possible variations
- Chocolate cake with nuts: Add ground nuts to the batter for a crunchy texture.
- Fruit cake: Add slices of bananas or strawberries between the layers for a fruity contrast.

Conclusion
This chocolate cake with caramel cream is more than just a dessert; it's a love letter to chocolate and caramel! Try it at your next party and watch how it quickly becomes everyone's favorite. With each slice, you'll bring smiles and unforgettable moments to the faces of your loved ones. Enjoy!

 Ingredients: For the base: 250 g flour type 000, 75 g dark cocoa, 350 g sugar, 2 large eggs, 250 g yogurt with a minimum of 3% fat, 250 ml milk, 120 ml sunflower oil, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, a pinch of salt, 1 tablespoon vanilla essence. For the cream: 500 g mascarpone, 500 ml whipping cream with a minimum of 30% fat, 150 ml caramel syrup, 50 g powdered sugar. For the caramel syrup: 150 g brown sugar, 50 g butter with a minimum of 80% fat, 100 ml liquid cream with a minimum of 30% fat. For decoration: 250-300 g chocolate candies.