Indulge in a rich and decadent Caramel Chocolate Truffle Cake, featuring layers of moist chocolate cake, creamy caramel buttercream, and a luxurious caramel drizzle.
Author:Caroline Jones
Prep Time:35 minutes
Cook Time:30 minutes
Total Time:1 hour 5 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ¾ cups sugar
2 large eggs
1 cup milk
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot water
1 cup unsalted butter, room temp (for buttercream)
3 ½ cups powdered sugar
½ cup thick caramel sauce
1 tsp vanilla extract (for buttercream)
Pinch of salt (for buttercream)
½ cup caramel sauce (for topping)
10–12 round chocolate truffles (for topping)
Crushed cookie crumbs (e.g. graham or digestive)
Instructions
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt and sugar.
Add eggs, milk, oil and vanilla. Mix well. Gradually stir in hot water until batter is smooth and thin.
Divide evenly into pans. Bake for 28–30 minutes or until a toothpick comes out clean. Let cool completely.
For buttercream: Beat butter until fluffy. Add powdered sugar gradually, then mix in caramel, vanilla and a pinch of salt. Beat until creamy and spreadable.
Assemble cake: Layer chocolate cakes with caramel buttercream. Frost the sides and top.
Pour slightly cooled caramel sauce over the top, letting it drip down the edges.
Decorate with piped rosettes, truffles and cookie crumbs.
Notes
Best served slightly chilled for clean slices
Pair with a strong espresso or black tea
Add a pinch of sea salt on top for contrast
Chill cake before drizzling to control the caramel drip