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Chocolate Layer Cake with Caramel & Strawberries Recipe

Chocolate Layer Cake with Caramel & Strawberries Recipe
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★★★★★

4.9 from 12 reviews

A decadent Chocolate Layer Cake layered with luscious caramel sauce and fresh strawberries, topped with fluffy whipped cream. Perfect for special occasions, this recipe offers rich chocolate flavor enhanced by hot coffee, complemented by homemade salted caramel and fresh fruit for a delightful combination of textures and tastes.

Ingredients

Scale

For the Chocolate Cake

  • 200 g (1 cup) granulated sugar
  • 150 g (¾ cup) brown sugar
  • 180 g (1½ cups) all-purpose flour
  • 75 g (⅔ cup) unsweetened cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs
  • 240 ml (1 cup) buttermilk (or milk + 1 tbsp lemon juice)
  • 120 ml (½ cup) vegetable oil
  • 2 tsp vanilla extract
  • 240 ml (1 cup) hot coffee or hot water (enhances chocolate flavor)

For the Caramel Sauce

  • 200 g (1 cup) granulated sugar
  • 60 ml (¼ cup) water
  • 120 ml (½ cup) heavy cream (warm)
  • 2 tbsp unsalted butter
  • Pinch of salt (for salted caramel)

For the Filling & Topping

  • 300 ml (1¼ cups) heavy whipping cream (cold)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 200–300 g (1½ cups) fresh strawberries, sliced
  • Extra strawberries for decoration
  • Optional: Crushed nuts or chocolate shavings

Instructions

  1. Make the Chocolate Cake: Preheat your oven to 175°C (350°F). Grease and line your 8 or 9-inch cake pans with parchment paper. In a large bowl, whisk the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt to combine the dry ingredients thoroughly. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry mixture and mix until smooth and well incorporated. Stir in the hot coffee or water; the batter will be thin but this is normal. Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely before slicing into layers if necessary.
  2. Make the Caramel Sauce: In a medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely. Stop stirring once the mixture boils and let it cook undisturbed until it becomes a deep amber color—watch closely to prevent burning. Remove from heat and carefully whisk in the warm heavy cream; the mixture will bubble vigorously. Stir in the unsalted butter and a pinch of salt to create a silky salted caramel sauce. Allow the caramel to cool to room temperature.
  3. Make Whipped Cream: Using a chilled mixing bowl and beaters, beat the cold heavy whipping cream together with powdered sugar and vanilla extract until stiff peaks form. Keep the whipped cream refrigerated until ready to assemble the cake to maintain firmness.
  4. Assemble the Cake: Place the first layer of the cooled chocolate cake onto your serving plate. Evenly spread a generous layer of whipped cream on top, then drizzle with some of the caramel sauce. Arrange a layer of sliced fresh strawberries over the caramel. Repeat this layering method with the remaining cake layers, whipped cream, caramel, and strawberries. For the final decoration, top the cake with whipped cream, additional caramel drizzle, and a pile of fresh strawberries. Optionally, garnish with crushed nuts or chocolate shavings for extra texture and flavor. Chill the assembled cake in the refrigerator for at least 1 hour to allow flavors to meld and the whipped cream to set before serving.

Notes

  • For the best cake texture and flavor, use freshly brewed hot coffee rather than water.
  • If you don’t have buttermilk, substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes.
  • Be cautious when adding warm cream to the hot caramel; it will bubble vigorously so add slowly.
  • Use cold cream and chilled bowls/beaters for whipping to achieve stiffer peaks.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • To make a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for cakes.
  • Allow the cake to come to room temperature for 20 minutes before serving for enhanced flavor.

Nutrition

Keywords: chocolate cake, caramel sauce, strawberry cake, layered cake, homemade caramel, whipped cream cake, chocolate dessert

Find it online: https://maicook.com/chocolate-layer-cake-with-caramel-and-strawberries-recipe-2/