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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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What can I use instead of mascarpone or cream cheese?
For the caramel cream, stick to butter and condensed milk as listed. Cream cheese isn’t required, though it can be used to thicken the filling if desired.
Can I make this dessert gluten-free?
Absolutely. Use your favorite gluten-free cake mix or substitute the all-purpose flour with a 1:1 gluten-free blend.
Is the caramel filling too sweet?
It’s sweet, yes, but perfectly balanced by the rich cocoa cake and slightly bitter ganache. If you prefer, reduce the powdered sugar slightly or add a pinch of salt.
Can I prepare this dessert ahead of time?
Yes! This layered dessert is ideal for prepping the day before a party or holiday. Just keep it covered and chilled.
Final Thoughts
This Chocolate and Caramel Cream Layered Dessert is a dream come true for anyone who loves the irresistible pairing of chocolate and caramel. With a moist chocolate cake base, creamy and rich caramel filling, and a luxurious chocolate ganache topping, this dessert delivers on every level.
Perfect for birthdays, family get-togethers, or just to satisfy your sweet tooth in a spectacular way, this recipe is sure to become a new favorite in your baking rotation.
So what are you waiting for? Preheat your oven and treat yourself to this stunning layered masterpiece!
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