Caramel-Filled Chocolate Cake with Ganache 🍫🍮 – Rich, Creamy, and Irresistible

👩‍🍳 Instructions

1️⃣ Bake the Cakes

1. Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. In a large bowl, mix together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until combined.
5. Slowly add the hot coffee or water, gently whisking until the batter is smooth and well mixed.
6. Pour the batter evenly into the prepared pans.
7. Bake for 25–30 minutes, or until the centers spring back when touched. A toothpick inserted into the center should come out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to wire racks to cool completely.

2️⃣ Prepare the Caramel Filling

1. Warm the dulce de leche or caramel sauce in a saucepan over low heat until it becomes spreadable.
2. Spread a generous layer of caramel filling between each layer of cake.

3️⃣ Prepare the Ganache

1. In a saucepan, heat the heavy cream over medium heat until it begins to steam (do not boil).
2. Pour the chopped chocolate over the cream and let it sit for 1–2 minutes before stirring until smooth and glossy.
3. Optional: Stir in butter for extra shine and richness.
4. Let the ganache cool slightly, then pour it over the top of the cake, spreading it evenly.

4️⃣ Decorate and Serve

• Garnish the top of the cake with grated white chocolate, candied orange peel, or grated carrot for a festive touch.
• For cleaner slices, refrigerate the cake for at least 30 minutes to set the ganache.
• Serve chilled or at room temperature for the best texture and flavor.
  

  🌟 Tips & Variations