Baked a Chocolate Caramel Layer Cake for my brother’s birthday. It’s a three layered chocolate cake with caramel frosting in between the layers and dark chocolate ganache all over. Also caramelized nuts on the top! Way awesome 😀
I know u would want to ask what is different from the earlier recipe on the blog- “Chocolate Cake with caramel buttercream and roast almond filling“. Well the caramel is different. This isn’t a caramel buttercream. It’s silky golden caramel made with condensed milk. It only takes 15 minutes to get this caramel together. The brown sugar lends it this gorgeous golden color and the condensed milk keeps it so smooth.
The nuts on the top of the cake look lovely. Glossy and crunchy! You can make these nuts in bulk and store in a jar for a quick snack or make a trail mix with them.
I was so happy with how this Chocolate Caramel Layer Cake turned out. Everyone just loved it. The birthday boy devoured it with his morning coffee. And he was indeed a happy guy 🙂
So get going with the recipe. You could use this caramel with a chocolate or vanilla cake. It should also go well with a banana loaf. In fact I plan to make a banoffee pie with it soon 😀
Ingredients
- 100 gms. Butter
- 100 gms. Dark brown sugar
- 1 can condensed milk
- 1 cup whole nuts
- 1/4 cup powdered sugar
- 1 tbsp. Butter
- Big pinch of cinnamon
- Pinch of salt
- 500 gms. Dark chocolate
- 200 gms. Fresh cream
- 1/4 tbsp instant coffee
- 100 gms. Milk
Instructions
- Melt the butter and sugar into a heavy bottom saucepan over low heat, stirring all the time until the sugar dissolves.
- Now add the condensed milk and blend well on low flame.
- Bring to a boil, stirring all the time.
- Continue heating till it thickens and forms a golden caramel. About 5-6 minutes.
- Heat a shallow non-stick pan over medium heat and add butter, sugar, salt and cinnamon to it.
- Once the butter melts add the nuts. Stir constantly until nuts are evenly coated.
- Spread on a baking sheet and seperate.
- Heat the cream and bring to a boil. Pour over chopped dark chocolate. Let stand for a minute. Then mix well.
- Heat the milk with the coffee and add to the chocolate cream mixture. Mix into a smooth silky ganache. Cool.
Notes
Don't overheat the caramel. A little extra time and it could turn as thick as toffee. I like to add a little milk and not all cream while making a ganache. The ganache is silkier and lighter on the palette.
Each bite into this cake takes you to heaven. Chocolate and caramel just melt in your mouth. Divine!!!!
