Caramel-Filled Chocolate Cake

Place the sugar in a pan, melt until it turns caramel color, and wait without stirring.Allow the sugar to melt evenly—gently swirling the pan helps prevent burning.
Add the butter and stir.The mixture will bubble intensely; continue stirring until the butter fully melts.
Add the cream (it may splatter, be careful!).Pour slowly and stir continuously for a smooth caramel.
Cook until you have a golden brown caramel.The consistency should coat a spoon without being too thick; it will thicken more as it cools.
Leave to cool.Cool to room temperature so it doesn’t melt the cake interior.

Once the cake has cooled completely, cut out the center like a ring (do not cut the base).Remove only the top portion of the center, creating a well deep enough to hold the caramel.
Fill the hollowed-out space with caramel.Spread evenly to avoid spilling when placing the lid back on.
Replace the cut-out piece of cake as a lid.Press gently so the top rests smoothly without compacting the caramel.

Heat the cream (do not boil).Warm just until steaming—boiling can change texture.
Pour over the chocolate pieces and wait 1 minute.This softens the chocolate gradually for a smoother ganache.
Stir until glossy and fully melted.Mix from the center outward for a silky finish.
Add 1 tablespoon of butter.This gives the ganache shine and a softer pour.