Stir slowly from the center outward until the ganache becomes smooth and glossy.
Add the butter if using, stirring until fully melted and incorporated for extra shine and silkiness.
Allow the ganache to cool slightly until it thickens to a pourable yet spreadable consistency.
Pour the ganache over the assembled cake, letting it flow over the top and down the sides. Use a spatula to smooth if needed.
4. Decorate and Serve
Garnish the top of the cake with grated white chocolate, candied orange peel, or finely grated carrot for contrast in both color and texture. For clean, defined slices and well-set layers, chill the cake for at least 30 minutes before slicing. Serve slightly chilled or at cool room temperature so the ganache remains glossy and the caramel stays rich and creamy. Store any leftovers tightly covered in the refrigerator.
Caramel-Filled Chocolate Cake with Ganache
