Homemade Chocolate Cake with Caramel Filling and Ganache

2️⃣ Caramel Filling

1. Gently heat the dulce de leche or caramel until it reaches a spreadable consistency.A few seconds over low heat softens it without thinning too much. It should glide smoothly over the cake without dripping.
2. Spread generously between each cake layer.Keep an even thickness across the surface and avoid going too close to the edges to prevent the caramel from squeezing out.

3️⃣ Chocolate Ganache

1. Heat the cream (be careful not to boil).Warm cream helps melt the chocolate gently. Remove from heat once it begins steaming to avoid scorching.
2. Pour the chopped chocolate over it and wait 2–3 minutes.The resting time allows the chocolate to soften gradually for smoother blending.
3. Stir until smooth.Mix from the center outward using circular motions until the ganache becomes glossy and uniform.
4. Add butter if desired.This optional addition enhances shine and adds a silkier finish.
5. Let the ganache thicken slightly, then cover the entire cake.Allowing it to cool briefly creates the ideal consistency—pourable but not runny—making it easier to coat the cake evenly.

4️⃣ Serving and Decorating

• Sprinkle grated orange chocolate, carrot, or candied orange peel on top.These add color and a subtle aromatic contrast to the rich chocolate.
• Chill the cake in the refrigerator for at least 30 minutes before slicing.This firms up the caramel and ganache, giving each slice clean, defined layers.

Once chilled, slice with a warm, sharp knife for beautifully smooth portions. Store leftovers tightly covered in the refrigerator to maintain freshness and texture.