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Step 3: Make the Chocolate Ganache
Heat Cream: In a small saucepan, heat the heavy cream just until it begins to simmer (don’t let it boil).
Add Chocolate: Pour hot cream over the chocolate chips in a bowl. Let sit for 2 minutes.
Stir Until Smooth: Stir slowly until the chocolate is fully melted and the ganache is glossy and lump-free.
Step 4: Assemble the Dessert
First Layer: Place one of the cake layers at the bottom of a large glass dish or cake stand.
Add Filling: Spread a generous layer of caramel cream evenly over the cake.
Repeat: Continue layering cake and caramel cream until all layers are used, ending with cake on top.
Top with Ganache: Pour the chocolate ganache over the top layer, allowing some to drip down the sides for an elegant finish. Smooth it out with a spatula.
Create the Swirl Decoration: Pipe white icing or melted white chocolate in parallel lines across the ganache. Drag a toothpick through the lines to create a decorative swirl effect.
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Step 5: Chill and Serve
Refrigerate: Cover the dessert and refrigerate for at least 4 hours or preferably overnight to let the layers set and the flavors meld.
Serve: Slice chilled and serve with optional whipped cream or fresh berries.
Tips for Success
Use room temperature ingredients for smoother batters and fillings.
Don’t skip the boiling water in the cake batter—it helps bloom the cocoa powder for deeper flavor and ensures moisture.
Use a serrated knife to slice the cake layers evenly without tearing them.
Chill before serving to ensure clean slices and a firm texture.
Make ahead for stress-free entertaining—this dessert tastes even better the next day!
Creative Variations
Salted Caramel Twist: Add a pinch of sea salt to the caramel cream or drizzle salted caramel over the ganache.
Nutty Delight: Sprinkle chopped toasted pecans or hazelnuts between the layers for added crunch.
Coffee Infusion: Add 1 tsp of espresso powder to the cake batter for a mocha vibe.
Spiked Ganache: Mix in 1–2 tbsp of Baileys or Kahlua into the ganache for a boozy kick.
Storage Instructions
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I use store-bought cake?
Yes! If you’re short on time, you can use pre-made chocolate cake or even chocolate sponge cake layers from the store.
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