Chocolate and Caramel Cream Layered Dessert

Ingredients

FOR THE CAKE LAYERS:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

FOR THE CARAMEL FILLING:

• 1 can (14 oz) sweetened condensed milk
• 1 cup butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract

FOR THE CHOCOLATE GANACHE:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

FOR DECORATION:

• White icing or melted white chocolate for the swirl pattern

Instructions

STEP 1: BAKE THE CAKE LAYERS

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
4. Gradually stir in the boiling water. The batter will be thin—this is normal.
5. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool completely, then cut each cake horizontally to create four thin layers.

STEP 2: PREPARE THE CARAMEL FILLING

1. In a bowl, beat the softened butter until fluffy.
2. Gradually add the powdered sugar and beat until smooth.
3. Slowly pour in the sweetened condensed milk and vanilla extract, continuing to beat until the mixture is creamy.

STEP 3: MAKE THE CHOCOLATE GANACHE

1. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer.
2. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.

STEP 4: ASSEMBLE THE DESSERT

1. Place one cake layer in the bottom of a glass dish or serving platter.
2. Spread a generous layer of caramel filling over the cake layer.
3. Repeat the process with the remaining cake layers and caramel filling.
4. Pour the chocolate ganache over the top layer and smooth it out with a spatula.
5. Use white icing or melted white chocolate to create the swirl pattern on top by piping lines and dragging a toothpick through them for the desired effect.

STEP 5: CHILL AND SERVE

1. Refrigerate the dessert for at least 4 hours (preferably overnight) to set.
2. Slice and serve chilled.

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