Chocolate Caramel Heaven
Dive into pure bliss with this decadent chocolate caramel dessert. A heavenly sponge cake layered with rich caramel filling, topped with a smooth chocolate ganache and a sprinkle of crunchy toffee. Indulge in a slice of chocolate paradise!
ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 cup dulce de leche (caramel)
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- ½ cup toffee bits
steps
- 1.
Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2.
In a bowl, whisk together flour, baking powder, and salt. Set aside.
- 3.
Cream butter and sugar in a separate bowl until light and fluffy. Beat in eggs one at a time, then add vanilla.
- 4.
Gradually mix in the dry ingredients and milk, alternating between the two until the batter is smooth.
- 5.
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean. Let it cool completely.
- 6.
Once the cake has cooled, slice it in half horizontally. Spread the caramel evenly over one half and place the other half on top.
- 7.
In a saucepan, heat the heavy cream until hot, but not boiling. Remove from heat and add the chopped chocolate, stirring until smooth and melted.
- 8.
Pour the chocolate ganache over the cake, allowing it to drip slightly over the sides.
- 9.
Sprinkle toffee bits over the top of the cake for an extra crunch.
- 10.
Let the ganache set for about 30 minutes before serving. Cut into slices and dive into this chocolate caramel heaven!
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