Bake at 350°F / 175°C for 25–30 minutes, or until the centers spring back lightly when touched and a toothpick inserted comes out with only a few moist crumbs.
Remove the cakes from the oven and allow them to cool in the pans for a short time, then carefully turn them out onto a rack and let them cool completely before filling and frosting. Completely cooled cakes are essential for stable layering.
2. Prepare the Caramel Filling
If using dulce de leche or caramel sauce, gently warm it just until it becomes spreadable. This makes it easier to achieve smooth, even layers without tearing the cake.
If using the caramel sauce and whipped cream option, fold them together until thick and creamy.
Spread a generous, even layer of caramel over the first cake layer, then place the second cake layer on top and repeat. Finish with the third cake layer on top.
3. Prepare the Ganache
3. Prepare the Ganache
Heat the heavy cream in a saucepan over medium heat until it is just about to boil. Small bubbles should form around the edges, but it should not be rapidly boiling.
Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit undisturbed for 1–2 minutes to allow the chocolate to melt gently.
Caramel-Filled Chocolate Cake with Ganache
