2 cups sugar – Sweetens the cake and contributes to moisture.
2 teaspoons baking powder – Helps the cake rise evenly.
1 ½ teaspoons baking soda – Works with the buttermilk for proper leavening and a soft crumb.
1 teaspoon salt – Enhances the chocolate flavor and balances sweetness.
1 cup buttermilk, at room temperature – Adds tenderness and slight tang while activating the baking soda.
½ cup vegetable oil – Keeps the cake exceptionally moist.
2 large eggs – Provide structure and richness.
2 teaspoons vanilla extract – Adds warmth and depth of flavor.
1 cup hot coffee or hot water – Intensifies the cocoa flavor and creates a smooth, fluid batter.
Caramel Filling
1 can (14 oz) dulce de leche – Ready-made thick caramel with a deep, milk-caramel flavor.
OR 1 cup caramel sauce + ½ cup thick whipped cream – Creates a lighter, creamy caramel filling when combined.
Chocolate Ganache
1 ½ cups heavy cream – Forms the silky base of the ganache.
12 oz (340 g) dark chocolate, chopped – Provides a rich, glossy chocolate coating.
2 tablespoons butter (optional, for shine) – Adds extra smoothness and a luxurious finish.
Topping (Optional)
Grated white chocolate
Grated carrot
Candied orange peel
Instructions
See more on the next page
Instructions
1. Bake the Cakes
Grease three 8-inch cake pans thoroughly and line the bottoms with parchment paper. This prevents sticking and ensures clean cake removal.
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk well to distribute the leavening agents evenly.
In a separate bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cake tender.
Slowly add the hot coffee or hot water while whisking gently. The batter will be thin and fluid, which is exactly what creates a moist, soft cake texture.
Divide the batter evenly among the prepared pans, tapping them lightly on the counter to release air bubbles.
Caramel-Filled Chocolate Cake with Ganache
