Ultimate Caramel Chocolate Cake (with Crunchy Layers & Cream Cheese Frosting)
Ingredients
For the Cake Batter:
For the Cream:
For the Filling & Decoration:
Instructions
-
Prepare the Cake Base
- Preheat oven to 165°C (329°F).
- In a bowl, beat 3 eggs with 50 g sugar until the mixture doubles in volume and becomes pale.
- Add 30 ml oil and a splash of milk, mixing gently.
- In a separate bowl, mix flour, cocoa powder, and baking powder.
- Gradually fold the dry ingredients into the egg mixture in two additions, mixing until smooth.
- Pour into a greased or lined 18 cm cake tin.
- Bake at 165°C until a toothpick inserted comes out clean (approx. 30–40 minutes depending on your oven).
- Let the cake cool completely and then slice into three layers.
-
Make the Cream Cheese Filling
- In a mixing bowl, combine cream cheese, sugar, and vanilla extract.
- Mix until smooth, then add heavy cream and beat for a few more seconds until slightly thickened.
-
Assemble the Cake
- Place the first cake layer on a serving plate.
- Spread a layer of cream cheese filling, then drizzle caramel sauce on top.
- Add crushed wafers or salty pretzels for crunch.
- Add a few extra spoons of cream and level it.
- Repeat with the second layer: cream, caramel, wafers, more cream.
- Add the final cake layer and press gently.
- Chill in the refrigerator for at least 2 hours, ideally overnight.
-
Prepare the Chocolate Topping
- In a bowl, mix melted chocolate with a bit of liquid cream to make a smooth ganache.
- Add crushed wafers or pretzels and mix.
- Spread this topping over the chilled cake and level it with a spatula.
-
Serve & Enjoy
- Slice and serve this rich, creamy, crunchy cake chilled.
- Perfect for birthdays, holidays, or any celebration!
