Coffee Infusion: Add 1 tsp of espresso powder to the cake batter for a mocha vibe.
Spiked Ganache: Mix in 1β2 tbsp of Baileys or Kahlua into the ganache for a boozy kick.
Storage Instructions
Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Frequently Asked Questions
Can I use store-bought cake?
Yes! If youβre short on time, you can use pre-made chocolate cake or even chocolate sponge cake layers from the store.
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What can I use instead of mascarpone or cream cheese?
For the caramel cream, stick to butter and condensed milk as listed. Cream cheese isnβt required, though it can be used to thicken the filling if desired.
Can I make this dessert gluten-free?
Absolutely. Use your favorite gluten-free cake mix or substitute the all-purpose flour with a 1:1 gluten-free blend.
Is the caramel filling too sweet?
Itβs sweet, yes, but perfectly balanced by the rich cocoa cake and slightly bitter ganache. If you prefer, reduce the powdered sugar slightly or add a pinch of salt.
Can I prepare this dessert ahead of time?
Yes! This layered dessert is ideal for prepping the day before a party or holiday. Just keep it covered and chilled.
Final Thoughts
This Chocolate and Caramel Cream Layered Dessert is a dream come true for anyone who loves the irresistible pairing of chocolate and caramel. With a moist chocolate cake base, creamy and rich caramel filling, and a luxurious chocolate ganache topping, this dessert delivers on every level.
Perfect for birthdays, family get-togethers, or just to satisfy your sweet tooth in a spectacular way, this recipe is sure to become a new favorite in your baking rotation.
So what are you waiting for? Preheat your oven and treat yourself to this stunning layered masterpiece!
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