Indulge in the perfect balance of rich chocolate and luscious caramel with this Chocolate Caramel Drip Cake. This stunning dessert features moist chocolate cake layers, silky caramel buttercream, and a glossy caramel drip for an elegant finish. Whether for birthdays, celebrations, or simply a decadent treat, this cake is sure to impress.
Why You’ll Love This Recipe
- Combines deep chocolate flavors with the sweetness of caramel for a luxurious taste.
- The caramel drip adds a professional and eye-catching finish.
- Moist and tender cake layers ensure a delightful texture.
- Perfect for special occasions or as a show-stopping dessert.
- Can be customized with different fillings or toppings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Whole milk
- Vegetable oil
- Vanilla extract
- Boiling water
- Heavy cream
- Butter
- Powdered sugar
- Caramel sauce (homemade or store-bought)
- Dark chocolate (for decoration)
Directions
-
Prepare the Chocolate Cake
- Preheat the oven to 350°F (175°C) and grease three 8-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugars, eggs, milk, oil, and vanilla until well combined.
- Gradually mix in the dry ingredients, then add the boiling water and mix until smooth.
- Divide the batter evenly into the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely before assembling.
-
Make the Caramel Buttercream
- Beat butter until creamy, then gradually add powdered sugar.
- Pour in caramel sauce and heavy cream, beating until smooth and fluffy.
-
Assemble the Cake
- Place one cake layer on a serving plate and spread a layer of caramel buttercream.
- Repeat with the remaining layers, then frost the entire cake with a smooth layer of buttercream.
-
Prepare and Apply the Caramel Drip
- Warm the caramel sauce slightly until pourable but not too hot.
- Gently drizzle the caramel around the edges of the cake, allowing it to drip down the sides.
- Use the remaining caramel to cover the top for a glossy finish.
-
Decorate
- Melt dark chocolate and drizzle it over the cake for added elegance.
- Optionally, garnish with caramel candies or chocolate shavings.
Servings and Timing
- Servings: 12-14 slices
- Preparation Time: 30 minutes
- Baking Time: 25-30 minutes
- Cooling and Decorating Time: 1 hour
Variations
- Salted Caramel Twist: Add sea salt to the caramel sauce for a balance of sweet and salty flavors.
- Nutty Delight: Incorporate chopped pecans or hazelnuts between the layers for added crunch.
- Espresso Boost: Add a shot of espresso to the chocolate batter for a rich coffee-chocolate fusion.
- White Chocolate Drip: Replace the caramel drip with melted white chocolate for a different aesthetic.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: Let the cake sit at room temperature for 30 minutes before serving to soften the frosting.
FAQs
How do I make my caramel drip smooth?
Ensure the caramel is warm but not too hot. If it’s too thick, add a little heavy cream to thin it out.
Can I make this cake in advance?
Yes, you can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost and assemble before serving.
What type of caramel sauce should I use?
You can use store-bought caramel sauce or make a homemade version with sugar, butter, and heavy cream.
How do I prevent my cake from being dry?
Avoid overbaking and measure ingredients accurately. Using whole milk and oil helps keep the cake moist.
Can I use a different frosting?
Yes, you can use chocolate ganache or cream cheese frosting instead of caramel buttercream.
How do I keep my cake layers even?
Use a cake leveler or trim the tops with a serrated knife to ensure even stacking.
Why did my caramel drip run too much?
If the caramel is too warm, it will run excessively. Let it cool slightly before applying.
Can I use dark chocolate instead of cocoa powder?
Yes, but adjust the liquid ingredients accordingly since melted chocolate adds moisture.
What’s the best way to cut a drip cake cleanly?
Use a sharp knife dipped in warm water, wiping it clean between slices.
How do I store leftover caramel sauce?
Store it in an airtight container in the refrigerator for up to two weeks. Reheat gently before using.
Conclusion
This Chocolate Caramel Drip Cake is the perfect blend of indulgence and elegance, making it ideal for any celebration. With its rich chocolate layers, creamy caramel frosting, and stunning caramel drip, it’s a guaranteed crowd-pleaser. Whether enjoyed fresh or stored for later, this cake delivers a delicious experience every time
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this decadent Chocolate Caramel Drip Cake, featuring layers of moist chocolate cake, creamy caramel mousse, and a rich chocolate ganache drip. A show-stopping dessert for any occasion!
Ingredients
For the cake:
- 2 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 cups sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 cup hot coffee
For the caramel mousse:
- 1 cup heavy cream
- 1/2 cup caramel sauce
- 1 tbsp powdered sugar
For the chocolate ganache drip:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
For garnish:
- Caramel candies, chopped
- Sea salt flakes
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix sugar, oil, eggs, and buttermilk. Slowly add dry ingredients, then pour in hot coffee and mix.
- Divide batter between pans and bake for 30-35 minutes. Let cool.
- Whip heavy cream, caramel sauce, and powdered sugar until fluffy to make the caramel mousse.
- For the ganache, heat heavy cream until hot but not boiling, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Layer the cakes with caramel mousse, then drizzle ganache over the top.
- Garnish with chopped caramel candies and sea salt flakes.
Notes
- Use homemade caramel sauce for a richer taste.
- Let the ganache cool slightly before pouring for the perfect drip effect.
- Store in the refrigerator for up to 3 days.
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