Decadent Chocolate Bliss Cake with Vanilla Cream and Caramel Glaze

For the Chocolate Cake:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1.5 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder (optional)
1 cup milk
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
For the Vanilla Cream Filling:
1 cup heavy cream
8 ounces cream cheese, softened
1/2 cup powdered sugar
2 teaspoons vanilla extract
For the Caramel Glaze:
1 cup sugar
6 tablespoons butter
1/2 cup heavy cream
1 teaspoon salt
For the Topping:
Chopped chocolate bars or chocolate chips

  1. Chocolate Cake:
    Preheat your oven to 350°F (175°C) and grease two 9-inch cake pans.
    In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder.
    Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together until well combined.
    Carefully add boiling water to the cake batter until well combined.
    Pour the cake batter evenly between the two prepared cake pans.
    Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
    Remove from the oven and allow to cool for 10 minutes, then remove from pans and cool completely.
  2. Vanilla Cream Filling:
    In a bowl, beat the heavy cream until stiff peaks form.
    In another bowl, whip cream cheese with powdered sugar and vanilla until creamy.
    Fold the whipped cream into the cream cheese mixture until well combined.
    Refrigerate until ready to use.
  3. Caramel Glaze:
    Heat sugar in a medium saucepan over medium heat, stirring constantly with a rubber spatula.
    Once sugar is completely melted, add the butter and stir until melted and combined.
    Slowly drizzle in heavy cream while stirring. The mixture will rapidly bubble.
    Allow the mixture to boil for 1 minute without stirring. Remove from heat and stir in salt.
    Let cool slightly before using.
  4. Assembly:
    Place one layer of chocolate cake on a serving plate.
    Spread the vanilla cream filling evenly on top.
    Add the second layer of chocolate cake.
    Pour the caramel glaze over the cake, allowing some to drip down the sides.
    Sprinkle the chopped chocolate pieces over the top.
    Ensure all ingredients are at room temperature to achieve a smooth filling.
    Let the caramel glaze cool slightly but not too much; it should still be pourable but not hot enough to melt the cream filling.
    This cake is perfect for special occasions or anytime you want to treat yourself to something truly spectacular. Enjoy your baking!

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