Homemade Chocolate Cake with Caramel Filling and Ganache

2️⃣ Caramel Filling

1. Soften the caramel: Warm the dulce de leche or caramel mixture gently until it reaches a smooth, spreadable consistency. This makes it easier to layer evenly without tearing the cake.
2. Layer the caramel: Spread a generous, even layer of caramel between each cooled cake layer, leaving a slight border to prevent overflow when stacking.

3️⃣ Chocolate Ganache

1. Heat the cream: Warm the cream in a saucepan over low heat until steaming but not boiling. Overheating can cause separation, so keep the temperature controlled.
2. Add chocolate: Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 2–3 minutes to soften the chocolate gradually.
3. Stir until smooth: Mix gently from the center outward until the ganache becomes silky and uniform. Add butter at this stage if a glossy finish is desired.
4. Thicken slightly: Allow the ganache to rest for several minutes until it reaches a pourable yet slightly thickened consistency, ideal for coating the cake.

4️⃣ Serving and Decorating

Pour the ganache over the assembled cake, letting it coat the top and drip down the sides. Sprinkle grated orange chocolate, carrot shavings, or candied orange peel on top for added color and aroma. Chill the cake in the refrigerator for at least 30 minutes before slicing; this helps the ganache set and ensures clean, tidy cuts.

Notes

• This cake is easiest to slice when slightly chilled but best enjoyed at room temperature.
• Hot coffee deepens the chocolate flavor, but hot water works perfectly as a substitute.
• Dulce de leche gives the thickest, richest filling, while caramel mixed with whipped cream offers a lighter, creamier texture.
• Ganache thickness can be adjusted—cool longer for a thicker spread or warm briefly for a thinner glaze.