Yummy Chocolate Cake with Caramel Filling and Ganache Drizzle

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Step 2: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Step 3: Add eggs, buttermilk, oil, and vanilla. Beat until smooth. Gradually mix in hot water until the batter is well combined.

Step 4: Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Step 5: Once cakes are cool, spread caramel sauce evenly over one cake layer. Top with the second cake layer.

Step 6: To make the ganache, heat the heavy cream in a saucepan until just simmering. Pour over chopped chocolate and let sit for 2 minutes, then stir until smooth.

Step 7: Pour ganache over the top of the cake, letting it drip down the sides. Garnish with fresh berries and mint leaves if desired.

Storage Information

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. The cake can also be frozen (without ganache) for up to 1 month—thaw and glaze before serving.