This rich and indulgent chocolate cake is a showstopper dessert that combines the deep flavor of cocoa with the silky sweetness of a caramel cream filling. Baked in a rectangular pan and sliced into elegant squares, each piece reveals a hidden layer of golden caramel nestled between moist chocolate cake. A light dusting of powdered sugar on top adds a classic touch, making it as beautiful as it is delicious. Whether served at a dinner party or enjoyed with a cup of coffee, this cake is guaranteed to impress.
🧂 Ingredients:
For the Chocolate Cake:
- 1Âľ cups all-purpose flour
- Âľ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Caramel Cream Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter (cut into pieces)
- ½ cup heavy cream
- ÂĽ teaspoon salt
- ½ teaspoon vanilla extract
- ½ cup mascarpone or cream cheese (optional, for added richness)
For Garnish:
- Powdered sugar (for dusting)
👩‍🍳 Instructions:
1. Prepare the Cake Batter:
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch rectangular baking pan with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, milk, oil, and vanilla until smooth. Gradually add the wet ingredients to the dry mixture and stir until combined.
Pour in the boiling water slowly while mixing. The batter will be thin—this is normal and ensures a moist cake.
2. Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before slicing.
Once cooled, carefully slice the cake horizontally into two even layers using a serrated knife. You can also bake two thinner layers separately if preferred.
3. Make the Caramel Cream Filling:
In a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring constantly to prevent burning. Add the butter and stir until melted.
Slowly pour in the heavy cream while stirring. The mixture will bubble vigorously—keep stirring until smooth. Add salt and vanilla, then remove from heat.
Allow the caramel to cool slightly, then whisk in mascarpone or cream cheese if using. This creates a creamy, spreadable filling with a tangy balance to the sweetness.
4. Assemble the Cake:
Place one layer of the cake on a serving tray. Spread the caramel cream evenly over the surface. Gently place the second layer on top, pressing lightly to secure.
Use a sharp knife to cut the cake into neat squares. Wipe the blade between cuts for clean edges.
5. Finish and Serve:
Dust the top of the cake squares with powdered sugar for a classic finish. Serve at room temperature or slightly chilled.
🍴 Serving Suggestions:
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra indulgent twist, drizzle with chocolate ganache or serve with fresh berries.
đź“ť Tips & Variations:
- Salted Caramel Twist: Add a pinch of sea salt flakes on top of the filling for a gourmet touch.
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts into the caramel layer for texture.
- Make Ahead: The cake can be made a day in advance and stored in the fridge. Let it come to room temperature before serving.
This layered chocolate cake is a celebration in every bite—moist, rich, and filled with creamy caramel goodness. Let me know if you’d like a version with butterscotch, mocha, or even a peanut butter filling!