Caramel cream cake

Name: Caramel cream cake - Ivona P.
Ingredients: Base: 250 g flour 350 g sugar 250 ml Greek yogurt 125 ml coffee 125 ml oil 80 g dark cocoa 2 large eggs 2 teaspoons baking soda 1 teaspoon baking powder 1 pinch of salt Mousse de caramel: 2 Milka choc; covered nuts chocolate cream rolls

Dessert - Caramel cream cake by Ivona P. - Recipia

Caramel Cream Cake I made this cake for a family anniversary after testing the combination of moist sponge and caramel mousse a few times. The sponge is inspired by Gabriela Cuisine, a recipe that has consistently delivered the desired texture. It’s quite simple, just be patient with the layers, as they need to be baked separately to avoid crumbling when cut. The caramel cream is made quickly with liquid cream and caramel chocolate. For decoration, I used what I had on hand – a few chocolate cream rolls, chocolate-covered nuts, and colorful candies. It’s not a complicated cake, but the taste is definitely worth it. Quick Info Total Time: about 3 hours (including cooling) Preparation Time: 40 minutes Baking Time: 70-80 minutes in total (two layers) Servings: 12-14 slices Difficulty: medium Type: anniversary cake with caramel and chocolate Ingredients Sponge: 250 g flour 350 g sugar 80 g dark cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 pinch of salt 250 ml Greek yogurt 125 ml coffee (cooled) 125 ml oil 2 large eggs Caramel Mousse: 2 Milka caramel chocolates (200 g total) 500 ml liquid cream (Meggle or similar) Decoration: Fondant Chocolate shavings Strawberry candies Chocolate-covered nuts Chocolate cream rolls Instructions 1. Sponge 1.1. Preheat the oven to 160°C. 1.2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together to distribute evenly. 1.3. In another bowl, combine the Greek yogurt, cooled coffee, oil, and the two eggs. Mix well with a whisk. 1.4. Pour the wet ingredients over the dry ingredients. Mix with a mixer until you achieve a smooth batter without lumps. The batter will be quite liquid, which is normal. 1.5. Line a round cake pan (22-24 cm in diameter) with baking paper on the bottom and sides for easy removal of the sponge. 1.6. Pour half of the batter into the pan. Level it gently. 1.7. Bake for about 35-40 minutes at 160°C. Test with a toothpick – it should come out clean. 1.8. Remove the sponge from the pan after it has completely cooled. 1.9. Repeat with the remaining batter for the second sponge. It’s important to bake separately, as this sponge is very delicate and will break if you try to slice it horizontally. 1.10. Let the sponges cool completely before assembling. 2. Caramel Cream 2.1. Set aside 100 ml of the liquid cream; whip the rest until you achieve firm peaks. Be careful not to over-whip it. 2.2. In a small saucepan, combine the 2 Milka caramel chocolates with the 100 ml of liquid cream. Melt over low heat, stirring constantly, until the chocolate is completely melted. Do not let it boil; just make it smooth. 2.3. Remove from heat and let the cream cool slightly, so it’s not hot but not cold either. It should be at room temperature. 2.4. Add the melted chocolate to the whipped cream and gently fold with a spatula to keep it airy. You’ll get a fairly smooth caramel mousse. 2.5. Refrigerate the cream for at least 4 hours, preferably overnight. It will firm up slightly and become easier to spread. 3. Assembly 3.1. Place the first sponge in a springform cake pan for easier assembly. 3.2. Spread 2/3 of the caramel cream evenly over the sponge, almost to the edges. 3.3. Place the second sponge on top of the cream and press down gently. 3.4. Refrigerate the cake for at least 2 hours so the cream sets and can be decorated without issues. 3.5. Remove the cake, detach the sides of the pan, and use the remaining cream to cover the exterior with a thin layer. 3.6. Decorate the edges of the cake with chocolate cream rolls. Sprinkle chocolate shavings on top. Optionally, you can make swirls with whipped cream (if you have any left) and add candies or chocolate-covered nuts. For special occasions, a small fondant decoration can be added. Why I Make This Recipe Often It’s one of those cakes where I know exactly what I’m getting: a chocolatey, moist sponge that’s easy to slice and a cream that doesn’t run. It keeps well in the fridge, and the ingredients are simple. If I need to make a cake for events or anniversaries, this recipe is always on hand. Tips and Variations Tips Bake the sponges separately; otherwise, they are difficult to cut. Use freshly brewed, cooled coffee, not leftover coffee. If the cream doesn’t whip well, ensure it’s very cold before mixing. Substitutions You can replace the Milka caramel chocolate with any caramel chocolate, but the texture and flavor may vary slightly. Greek yogurt can be substituted with low-fat cooking cream for a similar effect. Chocolate rolls for decoration can be replaced with biscuit sticks or thin wafers. Variations For an extra flavor boost, you can add 2-3 tablespoons of rum or coffee liqueur to the sponge batter. If you want a more intense caramel flavor, you can melt an additional 1-2 tablespoons of sugar in a saucepan until golden and add it to the mousse before mixing with the cream. The decoration can be adapted for any occasion – for kids, use chocolate figurines or mini-marshmallows. Serving Ideas It slices best with a thin-bladed knife dipped in hot water and wiped dry. It also pairs well with a dollop of plain whipped cream on each slice. Keep some chocolate shavings to sprinkle over each slice just before serving for added texture. Frequently Asked Questions 1. Can I bake a single layer and slice it afterward? I do not recommend it. The sponge is quite moist and breaks easily if you try to slice it horizontally. It’s safer to bake separately. 2. Can the caramel mousse be made in advance? Yes, it’s actually better to make it a day ahead and let it sit in the fridge. It becomes firmer and spreads more easily. 3. What can I substitute for the coffee in the sponge if I want to avoid caffeine? You can use decaffeinated coffee or even boiled water, but the flavor will be somewhat simpler. 4. What if I don’t have a springform pan? You can use any round pan, but it’s important to line it with baking paper on the bottom and sides so you can remove the sponges without breaking them. 5. Can the cake be frozen? I do not recommend it, as the caramel mousse changes texture when thawed. Nutritional Values (approximate) One slice (out of 14) has approximately: Calories: 350-400 kcal Protein: 5-6 g Carbohydrates: 45-50 g Fat: 16-18 g These are approximate values, as they depend on the type of chocolate and brand of cream used. It’s not a diet cake, but it’s not excessively indulgent compared to other chocolate and cream cakes. Storage and Reheating The cake can be stored in the fridge, covered, for up to 4 days. The caramel cream remains firm. Freezing is not recommended. It does not require reheating and is served cold, straight from the fridge. If you run out of decoration after a few days, you can sprinkle some cocoa or fresh chocolate shavings to make it look nice again.

Caramel cream cake

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