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
Units
Scale
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.
