1. Sift flour with baking powder and cocoa powder into a large bowl, and add sugar here. Break chicken eggs into a separate bowl, pour in low-fat cream, add vegetable oil and vanilla extract, beat with a mixer until smooth. Pour the resulting mass into the bowl with the dry ingredients, whisk until a homogeneous and smooth mass is formed. Brew coffee with the specified amount of boiling water, pour it into the dough, and stir vigorously, as if brewing the dough. Pour the dough into two prepared molds of the same diameter and place in 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 they are ready. Let the cakes cool, remove from the molds, wrap in cling film and place in the refrigerator overnight.
2. To prepare salted caramel, pour sugar into a saucepan with a thick bottom, pour water, put on fire, bring to a boil and cook until the sugar dissolves and the color of the mass changes to amber. Remove the pan from the heat, pour in the cream - at this stage the mass will sizzle and rise strongly, this is normal, this is how it should be. Add softened butter, beat with a mixer until smooth and homogeneous. Now return the pan with caramel to low heat, stirring all the time using 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 let’s prepare the cream, to do this, 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 approximately 60 degrees, no higher. Remove the container with the protein mass from the water bath and continue beating for another 10 minutes until it cools to room temperature. Add the butter to the cooled whites 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 don’t take all the caramel, but about 100 grams), beat.
4. Remove the cakes from the refrigerator and cut each one in half using a long bread knife or string. This way we get four cakes, one of which we place on a serving plate. Place some of the cream on the crust, then pour one or two tablespoons of caramel over it and cover with another crust. This way we collect the whole cake. We coat the surface of the cake and sides with the remaining cream so that crumbs from the cakes do not get into the ganache. While we prepare the ganache, put the cake in 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 do not boil! Pour hot cream over the chocolate and stir until the chocolate is completely dissolved. Leave the ganache until it cools to room temperature, during which time it will become less liquid. Now beat the ganache with a mixer until fluffy. Cover the surface of the cake and sides with ganache, and then pour the remaining caramel over it.
Place the cake in the refrigerator to soak for 2 hours, after which you can serve it.
Today we will prepare the most chocolate cake with caramel cream: its rich chocolate taste will not leave anyone indifferent. The biscuit turns out very tender and does not require any additional impregnation. This light, tasty and quick-to-prepare chocolate cake with caramel cream will save any housewife when guests are already on the doorstep. A lush and tall cake with condensed milk looks great - it will become a real decoration for a festive feast.
Ingredients:
- 140 grams of wheat flour;
- 160 grams of granulated sugar;
- 45 grams of cocoa powder;
- two fresh chicken eggs;
- 110 milliliters of warm milk;
- 110 milliliters of water (boiling water);
- 55 grams of vegetable (sunflower) oil;
- a teaspoon of soda;
- teaspoon baking powder.
For cream:
- 380 grams of boiled condensed milk;
- 200 grams of butter at room temperature.
The most chocolate cake with caramel cream. Step by step recipe
- Add soda, baking powder, cocoa powder to the flour and sift all the ingredients into a deep bowl (we will knead the dough in it). Mix well.
- Beat in 2 eggs, add vegetable oil and warm milk. Add sugar (according to the recipe), mix the dough with a spatula, and then beat a little with a mixer (3 minutes).
- Pour boiling water into the chocolate cake batter and beat until smooth. The result is a batter with a chocolate aroma.
- Line a springform pan with a diameter of 20-22 centimeters with parchment paper. We wrap the mold with additional foil (since the dough is liquid and can leak) and grease with vegetable oil.
- Pour our batter into the mold and cover with foil (optional: this is optional).
- Place in an oven preheated to 180 degrees and bake for 45-50 minutes until done. Check the readiness of the cake with a wooden stick or toothpick.
- Remove the hot cake from the mold and let cool at room temperature.
- We remove the top of the sponge cake - we will need it to make crumbs with which we will sprinkle the chocolate cake.
- Cut the biscuit into three layers using a thread.
- Let's start preparing the caramel cream. Place butter at room temperature in a bowl (it’s best to take it out of the refrigerator in advance) and beat for a couple of minutes until fluffy.
- Without stopping whipping, add boiled condensed milk in parts.
- Assembling chocolate cake. Place the first cake layer on a flat dish and coat it with condensed milk caramel cream.
- Advice. Since the cakes have a fairly moist texture, they do not need additional impregnation.
- We also coat the remaining two cake layers with cream.
- Coat the top and sides of the cake generously with condensed milk cream.
- From the biscuit scraps (the top of the biscuit that we cut off) we make crumbs. Sprinkle the resulting crumbs over the entire cake: sides and top.
- It doesn’t take much time to soak the chocolate cake: two hours will be enough.
- Decorate the cake as you wish: I used coconut and lemon slices.
Cut the magnificent chocolate cake with caramel cream into portions and serve with aromatic tea. Your guests and family will appreciate this dessert: the most delicate sweet pastries are simply a temptation for gourmets. Visit our website “Very Tasty” and my video channel: choose desserts to suit your taste.
Caramel cream for cake will become one of your favorites, you just have to make it at home once.
The layer is perfect for sponge cake, giving the dessert 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 again.
In order to please the tastes of all your household, it is worth learning how to make a caramel layer for a sponge dessert.
In just 30 minutes you can create a real masterpiece of cooking if you buy cakes from a nearby supermarket.
Basic principles of cooking
You can make a homemade cake with caramel filling if you adhere to special requirements:
- The cream should be homogeneous in composition, excluding oil flakes.
- The layer should not spread; the correct consistency will correspond to the thickness of fatty sour cream.
- To decorate the top of the cake, the cream must perfectly hold the shape specified by the pastry chef, even though it is at room temperature.
- The whipped cream for the sponge cake will not separate even if it is stored in the refrigerator.
The layer for a homemade cake does not require the addition of thickeners or stabilizers. If you add starch, flour or gelatin, then the calorie content of the dessert will be many times higher.
Homemade cakes should not be stored for a long time, and therefore you should not make the dessert heavier by introducing thick cream into it.
To prevent dessert from causing the mark on the scale to increase, you should use a recipe for making a light cream layer. It will taste no worse than other options.
Use components for the cream only at the same temperature, then the composition will be smooth and homogeneous.
The mixer is best used for preparing protein creams; initially turn on the device at low speed, gradually increasing the number of revolutions while whipping.
Cream for cake with ingredients sl. I recommend preparing the butter using a whisk. In this case, the layer will have the ideal consistency for lubricating the cakes.
If the caramel layer is prepared with cream, you need to take a product with a fat content of 33%.
And one more thing: try unusual combinations of products 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, the taste of which is similar to the candies from childhood. It is thick, beautiful in color, as in the photo, ideally glues the surface of the cakes and can be used to create decor on the top and sides of the cake.
Components:
150 gr. sl. oils; 300 ml cream (fat content from 33%); 200 gr. Sahara; vanillin - at your discretion
Cooking algorithm:
- I add sugar to a bowl, always with thick walls. Place on the stove over medium heat and cook until the sugar dissolves. You should get a liquid caramelized mass of a soft brown color, as in the photo.
- Heat the cream in a bowl and bring it to a boil. I add hot cream into the caramel mixture and stir.
- I boil the mixture until it thickens a little. I give the mixture time to cool and begin to beat the composition. I introduce a soft word. oil.
The layer is ready, and therefore you can assemble the cake, fill the cakes or decorate desserts. This is a very soft and light composition with caramel notes and a beautiful color.
And the most important thing is that the recipe is as simple as possible, and therefore even a novice pastry chef can cope with its preparation.
Creamy custard caramel cream
The caramel layer based on whipped cream will be fragrant, beautiful and dense. You only need 4 ingredients to make a delicious custard mixture.
Components: 400 gr. sugar and high fat cream; 300 gr. sl. oils; 2 packs vanillin.
Cooking algorithm:
- Add sugar to a bowl with thick walls and put it on the stove so that the grains dissolve. There is no need to stir, as the mass will stick together.
- I heat the cream to 60-80 degrees, mix it with caramel, which should have cooled by this point. I stir and stir to remove lumps, cook the mixture until thick from the heat and pour into a bowl, which should first be cooled in the freezer.
- Sl. I soften the butter. Beat for five minutes using a mixer. I add caramel sauce in small portions. I'm whipping it up. I introduce a van into the mass. sugar, vanillin to make the custard aromatic.
Custard will be ideal for sponge cakes and sour cream cakes. If the dough is hard, use this cream recipe, just increase the amount of cream and remove a little slack. oil.
The layer will be liquid and soft.
Sour cream with caramel
The composition of the cream will taste like cream, you can fill it with nuts. The taste will be even more pleasant.
If you make cream with cream and caramel, then the taste will have a hint of baked milk. As you noticed, the recipe allows the pastry chef to experiment in the kitchen.
Components:
50 gr. sugar or crushed gr. nuts; 100 gr. sl. oils; 1 tbsp. boiled condensed milk; 175 ml sour cream 25% fat.
Cooking algorithm:
- Sl. I soften the butter at room temperature, whisk until the composition becomes fluffy and dissolves well.
- I add condensed milk to it. I whisk constantly.
- In a bowl, mix sugar and sour cream, also whisk until the crystals dissolve and the mass becomes soft and shiny.
- I mix the 2 masses and beat them with a mixer.
- I remove the nuts from the shell, dry them in a frying pan, grind them to fine crumbs and add them to the cream. I stir by hand so that the mixture is well mixed with the nuts.
I advise you to use full-fat sour cream so that the mass is not liquid; use a cream thickener. 1 sachet will be enough, and only then you can beat the custard mixture with a mixer.
Custard with caramel
This creamy composition will be ideal for layering cakes, preparing desserts and pastries, filling cupcakes and muffins.
Components: 60 gr. flour; 300 gr. plain condensed milk etc. oils; 1.5 tbsp. milk; 20 gr. sugar and 1 pack. vanillin.
Cooking algorithm:
- I heat the milk, add the sifted flour and sugar. I beat the ingredients with a whisk to eliminate all lumps.
- I put it on the fire and heat it on medium power for 20 minutes. You need to constantly stir the composition until it thickens.
- I remove from the stove and let it cool to room temperature, add condensed milk and stir. Let it cool.
- In a bowl, beat the slurry. butter until fluffy, be sure to soften it in advance. I add it to the caramel mass and beat it. At the end of the operation, I add a couple of vanillin packets and stir 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 it is a very tasty cream.
Chocolate custard caramel cream
Ingredients: 1 tbsp. Sahara; 2.5 tbsp. flour; 180 gr. chocolate with caramel additives; 250 ml milk; 200 gr. sl. oils
Cooking algorithm:
- I pour the milk into a bowl and add the sifted flour. I stir and add sugar. Cook on fire until boiling.
- The mass will become thick, but you need to stir it constantly. I remove from the stove and add chopped chocolate. I stir until it completely dissolves. I let the cream cool. 15 minutes in the refrigerator will be enough.
- I beat the slurry until white. butter using a mixer. Add the mixture to the chocolate cream and whisk until smooth. I add vanillin or other flavorings if desired. If the cream is liquid and starts to flow, put it in the refrigerator for 1 hour, and only then use it to layer the cakes.
This concludes the recipe, I wish you successful experiments in the kitchen!
My video recipe
Cut into cakes, I got three cakes. You can cut it with a sharp knife; I cut the biscuit using a thread, preferably silk. In order to cut a sponge cake using a thread, you must first of all, by eye or using a ruler, measure the height of the sponge cake, divide the height by the number of cake layers that you need.
Using a knife, we carefully mark our cakes in a circle, making shallow cuts, then insert a thread around the circumference into the cuts, connect the ends of the thread, cross it, pull it carefully, as if tying a sponge cake. Using this method of cutting the biscuit, the cakes are very even and of the same size.
Preparing the cream
1 Beat the chilled cream until it becomes a thick cream at maximum mixer speed. To whip the cream quickly, you can keep the whisk and bowl in which they will be whipped for several minutes in the freezer. Then, two tablespoons at a time, 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 using a blender into fine crumbs.
4 Cut the banana into thin slices.
5 Before we prepare the glaze, we need to assemble the cake: Place the cake on a plate.
I did not soak the cake with anything, since the sponge cake turned out to be very moist and tender, but if you decide to soak the cake, be careful, since the sponge cake instantly absorbs moisture and otherwise may become soggy.
6 Spread the cake with an even layer of cream.
7 Sprinkle the cream with ground walnuts.
10 Place the third cake layer on the bananas and coat the entire cake with cream, first with a thin layer, level the cream using 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 can further level the cake with the remaining cream. It is advisable to put the cream in the refrigerator while waiting.
Preparing the glaze
1 Break the chocolate into a thick-bottomed saucepan and put it on low heat. It is advisable to do this procedure using a water bath, then your chocolate will definitely not burn if you forget to stir it intensively when heating.
2 Add butter to the chocolate and heat, stirring vigorously with a spatula, until the chocolate and butter become a homogeneous mass.
3 Pour warm cream into the melted chocolate and butter, constantly stirring the glaze with a spatula; if necessary, you can warm the mass a little so that the texture of the glaze is more uniform.
4 The glaze is ready, let it cool a little and you can cover the cake.
5 I put the sponge cake on the wire rack, placed a baking sheet under the wire rack so that the glaze dripping from the cake would lie evenly and not stain the table, then I simply transferred the cake to the plate using two spatulas. If you are not confident in your ability to carefully transfer the cake to a plate, I advise you to do the procedure of filling the cake with icing directly on the dish on which you will serve the cake, after which you just need to wipe the dish from the remaining glaze, carefully, using a wet napkin.
6 Pour the glaze into the middle of the cake, using a spatula or spatula to help gently so that the cake is evenly coated.
7 I added decoration elements of my own in the form of almond petals and chocolate chips.
Using a spatula, I sprinkled the almond flakes around the sides of the cake until the frosting set. Topped the cake with chocolate chips.
The finished cake must be left in the refrigerator for soaking for several hours, preferably overnight.
This chocolate cake with caramel cream is sure to please those who love easy-to-make desserts. The recipe for chocolate cake at home is so simple that it will not cause any trouble in the kitchen even for an inexperienced beginner. But the rich chocolate taste of this cake will pleasantly surprise even the capricious sweet tooth and sophisticated gourmets.
This chocolate cake with caramel cream is much easier to prepare than, for example, or, and the result will certainly please you.
Just bake a batch of chocolate cake 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 milk;
- 55 g refined oil;
- 110 ml boiling water;
- 1 tsp. soda;
- 1 tsp. baking powder;
For cream:
- 380 g boiled condensed milk;
- 200 g butter.
How to make chocolate cake with caramel cream:
We start with chocolate sponge cake. It mixes up as simply as possible. Sift the flour into a deep cup, add 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 beat in both eggs, pour in the vegetable oil and milk and mix everything again with the same spoon. Until the dry ingredients combine with the liquid ones.
Then we take a mixer and process the mixture at low speed until it becomes more homogeneous. Just a couple of minutes. Prolonged beating of the mass is not required here.
Then pour boiling water into the chocolate dough and carefully, so as not to splash everything around, mix the mass. The dough becomes more liquid. And it has a clearly noticeable chocolate aroma.
Pour the aromatic dough into a mold measuring 20-22 cm. Leave the sides of the mold dry, but cover the bottom with baking paper. Also, when choosing a form, consider the liquid consistency of the dough. The dough may simply leak out of an unsealed mold.
We bake our chocolate biscuit for 45-50 minutes at 180 degrees. The chocolate cake is tall and has 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 lightly pressing 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 it into three layers. It should be noted that the biscuit has a delicate and fairly moist structure, so it is most convenient to cut it with a thread, then the layers will be as even and equal in thickness as possible.
With caramel cream for our chocolate cake, everything is also simple. Take the butter out of 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. The result is a lush and fairly thick cream that holds its shape very well, and by the way, is suitable for.
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