Homemade Chocolate Cake with Caramel Filling and Ganache

📝 Instructions

1️⃣ Cake Preparation

1. Grease three 20 cm cake pans and line the bottoms with parchment paper.Coating the pans thoroughly prevents sticking, while the parchment guarantees clean release and neat layers.
2. In a large bowl, mix the flour, cocoa, sugar, baking powder, baking soda, and salt.Whisk well to break up any clumps, especially in the cocoa, ensuring the dry mixture is completely uniform.
3. In another bowl, whisk together the buttermilk, oil, eggs, and vanilla.The room-temperature buttermilk blends smoothly with the eggs. Oil adds moisture, creating a tender cake that stays soft even after chilling.
4. Add the liquid mixture to the dry mixture and stir just until combined.Avoid overmixing, which can develop gluten and make the cake dense. The batter should look thick but cohesive.
5. Slowly add the hot coffee and mix until the batter is smooth and thin.The heat helps bloom the cocoa, deepening the chocolate aroma. Pour gradually to prevent splashing and mix gently until lumps disappear.
6. Pour the batter evenly into the pans and bake at 350°F (175°C) for 25–30 minutes.The cakes are done when the centers spring back lightly to the touch and a toothpick inserted comes out clean or with a few moist crumbs.
7. Allow the cakes to cool completely.Cooling in the pans briefly before transferring to a rack helps the layers firm up, preventing breakage during assembly.
   

   2️⃣ Caramel Filling