Homemade Chocolate Cake with Caramel Filling and Ganache

Instructions

1️⃣ Cake Preparation

1. Prepare the pans: Grease three 20 cm cake pans thoroughly, making sure the sides and bottom are coated. Line the bottoms with parchment paper to ensure the layers release cleanly after baking.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Blending them well at this stage guarantees even distribution and prevents clumps in the final batter.
3. Mix wet ingredients: In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla until fully combined. Using room-temperature ingredients helps them blend smoothly into the batter.
4. Bring together: Pour the wet mixture into the dry mixture and stir just until incorporated. Avoid overmixing; a few small lumps are fine and help prevent a dense cake.
5. Add hot coffee or water: Slowly pour in the hot coffee (or hot water), mixing until the batter becomes smooth and thin. This hot liquid helps bloom the cocoa powder, intensifying the chocolate flavor and giving the cake its ultra-moist crumb.
6. Bake: Divide the batter evenly between the three pans. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through if necessary for even baking.
7. Cool: Let the cakes rest in their pans for 10 minutes before turning them out onto wire racks to cool completely. Fully cooled layers are essential for neat assembly and preventing melted filling.
   

   2️⃣ Caramel Filling