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Chocolate Cake with Caramel Ganache brings chocolate, coffee, and caramel together beautifully. That grated Top Deck Bubbly finish is a particularly fun touch.
This Chocolate Cake with Caramel Ganache brings together four delicious flavours in one homemade dessert. The grated chocolate topping adds a lovely finishing touch.
Caramel hiding inside chocolate cake? Now that’s worth discovering!
Why You Will Love This Chocolate Cake with Caramel Ganache
- This is the sort of chocolate cake that makes a regular afternoon feel a little more special. The coffee brings out the chocolate flavour, the caramel adds a lovely sweet surprise, and the ganache finishes everything with a delicious chocolate flourish. And that grated Top Deck Bubbly on top? Well, that’s the fun bit!
- A wonderfully moist chocolate cake with a soft crumb.
- A delicious caramel filling tucked between the layers.
- Creamy chocolate ganache that makes every slice feel special.
- Coffee enhances the chocolate without overpowering it.
- Top Deck Bubbly adds a playful finishing touch. Perfect for birthdays, family gatherings, celebrations, or a chocolate craving that needs attention
Chocolate Cake with Caramel Ganache
- Prep Time: 20 minutes
- Cooling Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This chocolate cake is wonderfully moist, rich, and full of chocolate flavour, with a lovely caramel layer tucked inside and a generous chocolate ganache topping. Finished with grated Top Deck Bubbly chocolate, it’s a delicious little showstopper that’s just as welcome at a family gathering as it is alongside an afternoon cuppa
Ingredients
Units
Scale
Chocolate Cake
- 1 cup granulated sugar
- 2 cups cake flour
- 3 large eggs, at room temperature
- 1 cup neutral vegetable oil
- 1 cup fresh cream
- 3 tsp baking powder
- 3 tsp cocoa powder
- 1 tbsp instant coffee
- 1/2 cup hot water
- Pinch of salt
Filling and Topping
- Approximately 1/2 cup caramel or dulce de leche, for spreading
- 1 1/4 to 1 1/3 cups – 200 g chocolate, chopped, for ganache
- 0.85 cups – 200 ml fresh cream, for ganache
- 1/2 cup grated Top Deck Bubbly chocolate, or to taste
Instructions
- Prepare the cake tin. Preheat your oven to 350⁰F (180⁰C). Grease a 20 cm (8-inch) round or Bundt cake tin and line the bottom with baking paper. This makes removing the cake considerably easier.
- Mix the wet ingredients. In a large mixing bowl, whisk 3 large eggs, 1 cup sugar, 1 cup vegetable oil, and a pinch of salt until creamy and the sugar has mostly dissolved.
- Add the dry ingredients. Sift 2 cups cake flour, 3 tsp baking powder, and 3 tsp cocoa powder into the egg mixture. Mix gently until the flour is incorporated and no dry patches remain.
- Add the cream. Pour in 1 cup fresh cream and mix until the batter is smooth.
- Prepare the coffee. Dissolve 1 tbsp instant coffee in 1/2 cup hot water. Allow it to cool slightly, then gradually stir it into the cake batter until everything is well combined. The batter will be fairly loose, which is perfectly fine.
- Bake the cake. Pour the batter into the prepared cake tin and bake for 30 to 33 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs. If wet batter clings to the skewer, give it another 3 to 5 minutes and check again.
- Cool completely. Remove the cake from the oven and leave it in the tin for approximately 10 to 15 minutes. Turn it out onto a wire rack and allow it to cool completely before cutting or decorating.
- Add the caramel filling. Once cooled, carefully slice the cake horizontally into two layers. Spread approximately 1/2 cup caramel over the bottom layer, leaving a small border around the edge. Place the top layer back on gently.
- Make the chocolate ganache. Place 200 g chopped chocolate in a heatproof bowl. Heat 200 ml fresh cream in a saucepan until steaming and just beginning to simmer around the edges. Pour it over the chocolate and leave for 2 to 3 minutes. Stir gently until smooth and glossy. Allow the ganache to cool until it thickens to a spreadable consistency.
- Decorate the cake. Spread the ganache over the top of the cake, allowing a little to drip naturally down the sides if you like. Finish with grated Top Deck Bubbly chocolate while the ganache is still slightly soft.
- Let it settle. Allow the ganache to set for approximately 20 to 30 minutes before slicing. For neater slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Notes
Prepared, tried, and tested by Fatima
Nutrition
- Serving Size: 1 slice
- Calories: 363
- Sugar: 17.1 g
- Sodium: 217.6 mg
- Fat: 23.7 g
- Saturated Fat: 5.4 g
- Trans Fat: 0.1 g
- Carbohydrates: 36.3 g
- Fiber: 0.6 g
- Protein: 3.8 g
- Cholesterol: 57.8 mg
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Additional Information, Tips and Suggestions
- Storage: Keep the cake covered in an airtight container in the refrigerator for up to 4 days. Allow it to sit at room temperature briefly before serving for the best texture and flavour.
- Caramel filling: Use a thick caramel or caramel treat so it stays between the cake layers rather than running out. Let the cake cool completely before adding the filling.
- Ganache: Heat the cream until hot but not boiling, pour it over the chopped chocolate, and leave it for a few minutes before stirring until smooth. If it’s too runny, let it cool and thicken slightly before spreading.
- Cake texture: Avoid overmixing once the flour is added, as this can make the cake dense. Check for doneness with a skewer inserted into the centre. A few moist crumbs are fine, but it should not have wet batter.
- Coffee: The instant coffee enhances the chocolate flavour without making the cake taste strongly of coffee. You can leave it out if preferred.
- Topping: Add the grated Top Deck Bubbly chocolate while the ganache is still slightly soft so it adheres nicely.
- A little reminder: Make sure the cake is completely cool before slicing and filling it. This helps keep the layers neat and prevents the caramel from melting.
Chocolate Cake with Caramel Ganache brings together everything a chocolate dessert lover could want. Its moist chocolate crumb, sweet caramel centre, and creamy ganache create a lovely combination of flavours and textures, while grated Top Deck Bubbly adds a playful finishing touch. It’s a delicious homemade cake for birthdays, afternoon tea, family gatherings, or whenever chocolate and caramel sound particularly tempting.
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That sounds delicious!
Thanks so much Joanne. Enjoy it should you try it out.