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It is known that perfectly matched flavor combinations are everything! Popular concoctions such as banana and chocolate, strawberry and whipped cream, hot dessert with cold ice cream, and others have become classics. I suggest you try another interesting combination of chocolate and caramel in the cake.

Wet, soft chocolate cakes with butter caramel-chocolate cream, which tastes delicate, silky and not at all oily, as is usually the case with butter creams. To these velvet cakes, the caramel-butter cream fits perfectly, as if it is masked in them, it becomes delicate and noble in taste.

For cakes:

• Strong coffee - 125 ml;
• Cocoa powder - 45 g;
• Flour - 165 g;
• Sour cream 18-22% - 70 ml;
• Butter at room temperature - 140 g;
• Sugar - 270 g;
• Egg - 2 pcs;
• Baking powder - 1 tsp;
• Soda - 1/2 tsp;
• Salt - 1/4 tsp

For the caramel sauce:

• Sugar - 110 g
• Water - 30 ml
• Cream 33% - 125 ml
• Salt - a pinch

For caramel chocolate cream:

• Butter at room temperature - 225 g
• Dark chocolate - 225 g
• Caramel sauce

How to make caramel chocolate cake:

Cooking cakes

Mix strong coffee with cocoa powder and sour cream in a bowl. Let cool slightly. Sift flour, baking powder, baking soda and salt together into another large bowl. In a mixer bowl, beat the butter for about 5 minutes, until it turns white and fluffy. Add sugar and beat for another 5 minutes.
Add eggs one at a time, whisking each time until completely dissolved. Add flour mixture in two stages, alternating with chilled cocoa mixture.
Divide the dough into 3 parts. Grease the form with butter and sprinkle with flour. Bake each cake for about 20-25 minutes. Check with a toothpick that should come out dry from the center.
Leave to cool completely.

Cut into cakes, I got three cakes. You can cut it with a sharp knife, I cut the biscuit with a thread, preferably silk. In order to cut a biscuit with a thread, you must first of all by eye or with a ruler, measure the height of the biscuit, divide the height by the number of cakes you need.
With a knife, carefully mark our cakes in a circle, making not deep cuts, then insert a thread into the cuts around the circumference, connect the ends of the thread, cross it, pull it gently, as if tying a biscuit. Using this method of cutting a biscuit, the cakes are very even, of the same size.

Cooking cream

1 Whisk the cooled cream until the cream is firm at the maximum speed of the mixer. You can use a whisk and a bowl to whisk the cream quickly in the freezer for a few minutes. Then two tablespoons each, continuing to beat, add boiled condensed milk to the whipped cream.

2 Each time, beat well with a mixer so that the cream is homogeneous with dense peaks.

3 Grind the nuts into small crumbs with a blender.

4 Cut the banana into thin slices.

5 Before we prepare the icing, it is necessary to assemble the cake: Put the cake on a plate.
I did not soak the cake with anything, because the biscuit turned out to be very moist and tender anyway, but if you decide to soak the cake, be careful, as the biscuit instantly absorbs moisture and could otherwise get wet.

6 Lubricate the cake with an even layer of cream.

7 Sprinkle the cream with ground walnuts.

10 Put the third cake on the bananas and coat the whole cake with cream, first with a thin layer, level the cream with a spatula or a knife with a wide blade, put the cake in the refrigerator for 40 minutes so that the cream hardens a little, and you could further level the cake with the remaining cream. It is advisable to put the cream in the refrigerator while waiting.

Cooking the icing

1 Break the chocolate into a stewpan with a thick bottom and put it on low heat, it is advisable to do this procedure using a water bath, then the chocolate will definitely not burn if you forget to stir it intensively when heating.

2 Add the butter to the chocolate and heat, stirring vigorously with a spatula, until the chocolate and butter are a homogeneous mass.

3 Pour warm cream into the melted chocolate with butter, constantly stirring the glaze with a spatula, if necessary, you can slightly warm the mass so that the texture of the glaze is more uniform.

4 The icing is ready, let it cool a little and you can cover the cake.

5 I put the biscuit on the wire rack, put a baking sheet under the wire rack so that the icing dripping from the cake lay flat and did not stain the table, then I simply transferred the cake with two spatulas to the dish. If you are not confident in your abilities that you can carefully transfer the cake to the dish, I advise you to do the procedure of pouring the cake with icing directly on the dish on which you will serve the cake, after that you just have to wipe the dish from the remaining icing, gently, using a wet napkin.

6 Pour the icing into the middle of the cake, gently using a spatula or spatula to coat the cake evenly.

7 On my own I added decoration elements in the form of almond petals and chocolate chips.
Almond petals, using a spatula, I sprinkled the sides of the cake until the icing froze. Decorated the top with chocolate chips.

The finished cake must be left in the refrigerator for soaking for several hours, and preferably overnight.

1. Sift flour with baking powder and cocoa powder into a large bowl, add sugar here. Break chicken eggs into a separate bowl, pour low-fat cream, add vegetable oil and vanilla extract, beat with a mixer until smooth. Pour the resulting mass into a bowl with dry ingredients, beat until a homogeneous and smooth mass is formed. Brew coffee with the specified amount of boiling water, pour it into the dough, while stirring vigorously, as if brewing the dough. We pour the dough into two prepared forms of the same diameter, send it to the oven preheated to 180 degrees. We bake the cakes for one hour, you need to focus on your oven. We check the cakes for readiness by piercing them with a wooden skewer in the center, if the skewer is dry, then ready. Let the cakes cool, remove them from the molds, pack them in cling film and send them to the refrigerator overnight.

2. To prepare salted caramel, pour sugar into a saucepan with a thick bottom, pour water, put it on fire, bring to a boil and cook until the sugar dissolves and the color of the mass changes to amber. We remove the pan from the heat, pour in the cream - at this stage the mass will sizzle and rise strongly, this is normal, it should be so. Add softened butter, beat with a mixer until smooth and smooth. And now we return the pan with caramel to low heat, stir all the time with a hand whisk so that the mass does not burn to the bottom. Cook the caramel in this way for 3-4 minutes, then add salt, taste it, add more if necessary. Remove from heat, cool.

3. Now we will prepare the cream, for this we beat the egg whites with sugar in a water bath for about 5 minutes, the mass should be fluffy, the sugar will completely dissolve. The temperature of the protein mass should be about 60 degrees, not higher. Remove the container with the protein mass from the water bath and continue to beat for another 10 minutes until it cools to room temperature. We add butter to the cooled proteins not all at once, but in parts, whipping the cream after each added portion. At the very end, add vanilla extract and salted caramel (we do not take all the caramel, but about 100 grams), beat.

4. We take the cakes out of the refrigerator, cut each in half with a long bread knife or with a thread. Thus, we get four cakes, one of which is placed on a serving dish. We spread part of the cream on the cake, then pour one or two tablespoons of caramel, cover with another cake. Thus, we collect the whole cake. We coat the surface of the cake and the sides with the remaining cream so that the crumbs from the cakes do not get into the ganache. While we are preparing the ganache, we send the cake to the refrigerator.

5. Break the chocolate into small pieces, put it in a bowl, pour the cream into a separate saucepan and put it on the fire, bring it to a boil but don't boil it! Fill the chocolate with hot cream, stir until the chocolate is completely dissolved. We leave the ganache until it cools down to room temperature, during which time it becomes not so liquid. Now beat the ganache with a mixer until fluffy. Cover the surface of the cake and sides with ganache, and then pour over the remaining caramel.

We send the cake to the refrigerator for soaking for 2 hours, after which it can be served.

This chocolate cake with caramel cream is sure to appeal to those who love easy-to-prepare desserts. The homemade chocolate cake recipe is so simple that even an inexperienced beginner will not be bothered in the kitchen. But the rich chocolate taste of this cake will pleasantly surprise even capricious sweet tooth and sophisticated gourmets.

Preparing this chocolate cake with caramel cream is much easier than, for example, or, and the result will certainly delight you.

Just bake a chocolate cake once or twice and invite your friends over for tea. And this super delicious chocolate cake will conquer everyone with its bright rich taste and beautiful cut.

Ingredients:

For chocolate cakes:

• 140 g flour;
• 160 g sugar;
• 45 g cocoa;
• 2 eggs;
• 110 ml of milk;
• 55 g of refined oil;
• 110 ml of boiling water;
• 1 tsp soda;
• 1 tsp baking powder;

For the cream:

• 380 g of boiled condensed milk;
• 200 g butter.

How to make caramel cream chocolate cake:

We start with a chocolate sponge cake. It is mixed as simply as possible. Sift flour into a deep cup, pour out cocoa (you can also pass it through a sieve), sugar, soda and baking powder. And just stir this dry mass with a spoon until smooth.

Then we drive in both eggs, pour in vegetable oil and milk and mix again with the same spoon. Until dry ingredients combine with liquid ingredients.

Then we take a mixer and work through the mass at low speeds until a more uniform state. Just a couple of minutes. Long beating of the mass is not required here.

Then pour boiling water into the chocolate dough and carefully, so as not to splatter everything around, stir the mass. The dough becomes thinner. And it has a distinctly tangible chocolate flavor.

Pour the fragrant dough into a 20-22 cm mold. Leave the sides of the mold dry, but cover the bottom with baking paper. Also, when choosing a form, take into account the liquid consistency of the dough. The dough can simply flow out of the leaky mold.

We bake our chocolate sponge cake for 45-50 minutes at 180 degrees. The chocolate crust turns out to be high and with a slight bulge at the top. We determine its readiness either with a wooden skewer, it should come out of the biscuit dry, or by light pressure on the top of the cake.

Let the cake cool slightly and remove from the mold. When the biscuit has cooled completely, first cut off the protruding top, and then cut into three layers. It should be noted that the biscuit has a delicate and rather moist structure, therefore it is most convenient to cut it with a thread, then the layers will turn out to be as even and equal in thickness as possible.

With caramel cream for our chocolate cake, it's also simple. We take out the oil from the refrigerator in advance and let it soften at room temperature. Then, in a convenient cup, first beat one butter until fluffy, and then add boiled condensed milk to it in small portions. It turns out a lush and thick enough cream that keeps its shape very well, and by the way, is suitable for.

Caramel cake cream will become one of your favorites, once you make it at home.

The interlayer is great for a sponge cake, giving the dessert a sophistication and uniqueness.

The taste of the cake will remain in your memory for a long time and you will certainly never want to buy store-bought confectionery products.

In order to please the tastes of all your household members, you should learn how to make a caramel layer for a biscuit dessert.

In just 30 minutes, you can create a real culinary masterpiece if you buy cakes from a nearby supermarket.

The main principles of cooking

You can make a homemade cake with caramel filling, if you adhere to special requirements:

1. The cream should be uniform in composition, excluding oil flakes.
2. The layer should not spread, the correct consistency will correspond to the thickness of the fat sour cream.
3. To decorate the cake on top, the cream must perfectly hold the shape given by the pastry chef, even though it is at room temperature.
4. Whipped sponge cake cream will not flake off even if stored in the refrigerator.

The homemade cake layer does not need thickeners or stabilizers. If you introduce starch, flour or gelatin, then the calorie content of the dessert will be several times higher.

Home-made cakes should not be stored for a long time, and therefore you cannot make the dessert heavier by introducing a dense cream into it.

So that the dessert does not cause an increase in the mark on the scales, it is worth using a recipe for making a lightweight cream layer. It will taste just as good as other options.

Use components for the cream only of the same temperature regime, then the composition will be smooth and homogeneous.

The mixer is best used for preparing protein creams, turn on the device initially at a low speed, gradually increasing the number of revolutions while whipping.

Cream for a cake with ingredients sl. I advise you to cook oils using a whisk. In this case, the layer will have an ideal consistency for lubricating the cakes.

In the event that the caramel layer is prepared with cream, you need to take a product with a fat content of 33% or more.

And one more thing: try unusual food combinations to make an original creamy caramel composition for dessert. I hope that the recipes I have collected below will be useful to you as an example.

Caramel cream for homemade cake

This is a delicate composition that tastes like candy from childhood. It is thick, beautiful in color, as in the photo, perfectly glues the surface of the cakes and can be used to create decor on the top and sides of the cake.

Components:

150 g sl. oils; 300 ml of cream (fat content from 33%); 200 gr. Sahara; vanillin - at your discretion

Cooking Algorithm:

1. I add sugar to a bowl, always with thick walls. I put it on the stove over medium heat, cook until the sugar dissolves. You should get a liquid caramelized mass of pale brown color, as in the photo.
2. I warm the cream in a bowl, bring it to the boil. I add hot cream to the mass of caramel, stir.
3. I boil down the mass so that it thickens a little. I give the mixture time to cool and begin to beat the composition. I enter a soft word. butter.

The layer is ready, and therefore you can collect cake, fill cakes or decorate desserts. It is a very soft and light composition with caramel notes and beautiful color.

And most importantly, the recipe is as simple as possible, and therefore even a novice pastry chef will be able to cope with its preparation.

Creamy caramel cream

A caramel layer based on whipped cream will turn out fragrant, beautiful and dense. In total, you need 4 ingredients to make a delicious custard.

Components: 400 gr. high fat sugar and cream; 300 gr. sl. oils; 2 pack. vanillin.

Cooking Algorithm:

1. I add sugar to a bowl with thick walls and send it to the stove so that the grains dissolve. There is no need to stir, as the mass will stick together.
2. I heat the cream to 60-80 grams, mix it with caramel, which should have cooled down by this time. I stir and stir to remove the lumps, boil the mass until thick from the heat and pour it into the dishes, which should first be cooled in the freezer.
3. Sl. I soften the butter. Beat for five minutes with a mixer. I add caramel sauce in small portions. I whisk. I introduce a van into the mass. sugar, vanillin, so that the custard is fragrant.

The custard will be ideal for biscuit, sour cream cakes. If the dough is hard, use this cream recipe, just turn up the amount of cream and skim off a bit. butter.

The layer will turn out to be liquid and soft.

Sour cream with caramel

The composition of the cream will taste like a creamy one, you can fill it with nuts. The taste will be even more pleasant.

If you make a cream with cream and caramel, then the taste will have a shade of baked milk. As you can see, the recipe allows the pastry chef to experiment in the kitchen.

Components:

50 gr. sugar or crushed gr. nuts; 100 g sl. oils; 1 tbsp. boiled condensed milk; 175 ml sour cream from 25% fat.

Cooking Algorithm:

1. Sl. I soften the butter at room temperature, beat until the composition becomes fluffy and dissolves well.
2. I introduce condensed milk into it. I beat constantly.
3. In a bowl, I mix sugar and sour cream, and I also beat it so that the crystals dissolve, the mass becomes soft and shiny.
4. Mix 2 masses and beat with a mixer.
5. I remove the nuts from the shell, dry them in a frying pan, grind them to small crumbs and add them to the cream. I stir it by hand so that the composition mixes well with the nuts.

I advise you to take fatty sour cream, so that the mass is not liquid, use a thickener for cream. 1 sachet will be enough, and only then you can beat the custard composition with a mixer.

Caramel custard

This creamy formula is ideal for layering cakes, preparing desserts and pastries, filling muffins and muffins.

Components: 60 gr. flour; 300 gr. simple condensed milk and sl. oils; 1.5 tbsp. milk; 20 gr. sugar and 1 pack. vanillin.

Cooking Algorithm:

1. I warm milk, add seeded flour and sugar. Beat the food with a whisk to eliminate all lumps.
2. I put it on fire and heat it on medium power for 20 minutes. Constantly you need to stir the composition until it thickens.
3. I remove from the stove and let it cool to room temperature, add condensed milk and stir. Let it cool down.
4. In a bowl I beat the sl. butter until splendid, be sure to soften it in advance. I add it to the caramel mass and beat it. At the end of the operation, add a couple of bags of vanillin and mix for 1 minute.

That's all, I sandwich the dessert with cream. In consistency, it will be similar to the classic custard composition, but a rich caramel shade will appear, it will become denser in structure and this is a very tasty cream.

Chocolate custard caramel cream

Components: 1 tbsp. Sahara; 2.5 tbsp flour; 180 g chocolate with caramel additives; 250 ml of milk; 200 gr. sl. oils.

Cooking Algorithm:

1. I pour the milk into a bowl, add the seeded flour. I stir and add sugar. I cook over a fire until boiling.
2. The mass will become thick, but it must be constantly stirred. I remove from the stove and enter the chopped chocolate. I stir it until it completely dissolves. Let the cream cool. Fifteen minutes in the refrigerator should be sufficient.
3. Beat up white sl. oil, working with a mixer. I add the mixture to the chocolate cream and beat until a homogeneous mass is obtained. I add vanillin or other flavors as desired. If the cream is liquid and starts flowing, put it in the refrigerator for 1 hour, and only then use it for a layer of cakes.

On this, the recipe has come to an end, I wish you successful experiments in the kitchen!

My video recipe