Caramel Whipped Cream Chocolate Cake

Prep Time
Cook Time
45 min
10 - 12 servings

Decadence abound! This moist and fluffy chocolate cake is layered with a caramel whipped cream and topped with a creamy chocolate ganache and dark chocolate curls.



Chocolate Cake

cup (140 g) unbleached all-purpose flour
tbsp (40 g) cocoa powder, sifted
tsp baking soda
tsp baking powder
cup (210 g) sugar
cup (60 mL) canola oil
tsp (5 mL) vanilla extract
cup (150 mL) buttermilk

Caramel Whipped Cream

tsp powdered gelatin
cup (75 mL) cold water
cup (210 g) sugar
cups (500 mL) 35% whipping cream


ounce (115 g) dark chocolate, chopped
cup (125 mL) 35% whipping cream


1 ¼
cups (40 g) dark chocolate curls



Freezes well.The caramel cream requires at least 8 hours of cooling time in the refrigerator in order to be firm enough to whip. The caramel whipped cream may soften while in the pastry bag. Therefore, we recommend working with it quickly.

Step 1

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line the bottom of an 8-inch (20 cm) springform pan with parchment paper.

Step 2

In a bowl, combine the flour, cocoa powder, baking soda and baking powder. Set aside.

Step 3

In another bowl, combine the eggs, sugar, oil and vanilla with a whisk. Stir in the dry ingredients alternately with the buttermilk until smooth. Spoon into the prepared pan.

Step 4

Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack before unmoulding.

Step 5

In a small bowl, sprinkle the gelatin over 2 Tbsp (30 mL) of the water and let bloom for 5 minutes.

Step 6

In a saucepan over high heat, dissolve the sugar in the remaining water (3 Tbsp/45 mL). Cook without stirring until the caramel becomes amber in colour.

Step 7

Remove from the heat and add ½ cup (125 mL) of the cream. Beware of splattering. Bring the mixture to a simmer,stirring constantly, until smooth. Add the gelatin and stir until dissolved. Remove from the heat. Add the remaining cream(1 ½ cups/375 mL) and stir well.

Step 8

Strain and cover with plastic wrap directly on the surface of the caramel cream. Refrigerate for 8 hours or overnight (see note).

Step 9

When ready to assemble, prepare the ganache.

Step 10

Place the chocolate in a bowl. Set aside.

Step 11

In a saucepan or in the microwave oven, bring the cream to a boil. Remove from the heat and pour over the chocolate.Let melt for 1 minute without stirring.

Step 12

With a spatula, stir until the ganache is smooth. Cover and let rest for 20 minutes at room temperature or until the ganache has cooled but is still pourable.

Step 13

Cut the cake horizontally to obtain 2 slices. Place on a baking sheet lined with parchment paper.

Step 14

Whip the cold caramel cream with an electric mixer until firm peaks form. Spoon the caramel whipped cream into a pastry bag fitted with a plain round tip.

Step 15

Quickly pipe caramel whipped cream tear drops over both slices of cake, just short of the edge (see note). Refrigerate for 15 minutes or until the whipped cream sets.

Step 16

Drizzle ½ cup (125 mL) of the cooled ganache over the bottom slice. Place the bottom slice on a serving platter.Delicately cover with the top slice. Drizzle the remaining ganache over the cake, letting it run over the sides. Refrigerate at least 1 hour.

Step 17

Top with the chocolate curls. Let the cake rest at room temperature just before serving.

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