Hello everyone!
Today I want to share the recipe for one of my absolute favorite chocolate cakes – a 3 layered chocolate cake with a smooth and silky caramel frosting…
Here is the recipe, enjoy!
Chocolate cake (basic recipe)
- 1 cup + 1 tablespoon (250 ml) strong coffee
- ¾ cups (85 g) cocoa powder
- 2/3 cups (140 ml) sour cream
- 2 2/3 cups (335 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup (285 g) unsalted butter
- 1 ½ cups (340 g) regular sugar
- 1 cup (200 g) dark brown sugar
- 4 medium eggs
- 2 teaspoons vanilla extract
- 1 portion silky caramel frosting (see recipe below)
Preheat the oven to 320 ˚F (160 ˚C).
Spray the inside of three same size cake pans with non-stick baking spray, line the bases with baking parchment and spray again.
I use three 8-inch (20 cm) pans, you can use one 11 or 12-inch (28 or 32 cm) pan instead, but then you will have to divide the cake into three layers after it has been baked.
Make the strong coffee and pour it into a bowl. Mix the coffee with the cocoa powder and sour cream. Set aside to cool slightly.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Sift it all twice more for extra added air.
In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat the butter for about 7 minutes until pale and fluffy.
Add the sugar and brown sugar and beat for another 7 minutes.
Add the eggs one at a time beating between each addition, then add the vanilla and beat until everything is well blended.
Add the flour mixture in two additions, alternating with the cooled cocoa mixture.
Divide the batter equally among the three prepared pans.
Bake for about 30 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.
Leave to cool completely.
Make the caramel frosting…
Start by making a caramel sauce:
- 1 cup (225 g) regular sugar
- 1/4 cup (65 ml) water
- 1 cup + 1 tablespoon (250 ml) heavy cream
- 1 teaspoon vanilla extract
- pinch of salt (optional)
Put the sugar and water in a saucepan and place on a medium heat. Stir gently until the sugar has dissolved.
Increase the heat to high and bring to the boil without stirring.
Allow to bubble away until the mixture turns to a rich amber colored caramel, then take the pan off the heat.
Pour in the vanilla extract and the cream, but use caution when adding the cream to the pan as the mixture will bubble up.
Put the pan back on the heat and stir well until everything is well blended, about 1 minute.
Caramel frosting
- 16 oz. (450 g) dark chocolate
- 2 cups (450 g) unsalted butter, at room temperature
- caramel sauce
Put the chocolate into a mixing bowl and pour over the warm caramel. Stir until the mixture starts to cool down.
Then add the butter, little by little, beating until everything is smooth and well blended.
The frosting is done when the texture is soft and silky…
If you added the butter while the mixture was still warm, just place the bowl in the refrigerator for a few minutes and continue beating.
Spread one-fourth of the frosting over the first two cakes, then spread the rest over the top and sides of the cake.
To make circular swirls on top: place the cake on a turntable, hold a spoon in the middle of the cake and slowly move it further out (to make larger and larger circles) whilst turning the turntable. Remove the spoon when you’re getting close to the edge.
Freshly Baked… this is just sooo good…
I hope you’re tempted…
I wish you all a wonderful weekend, take care of eachother.
Hugs from me to you.
You can find this recipe and many, many more in my new Swedish book Søta bakverk fra Manuelas Diner.
If you like to be inspired by baking pics – follow passionforbaking on Instagram: @passionforbaking.
50 Comments
My mixer is a Murphy Richards stand mixer and comes with only beaters whisks and dough hooks. Which is the most appropriate substitute for tge paddle attachment.
Hi Aliyah, if you have a choice between whisks and dough hooks, use the whisks. You could also just use a hand-held electric whisk.
Happy baking!
-Team Passion4Baking
fabiola Gomez
Insta: Favvyz_69
I have no idea how this givaway is or where to leave my name i just love your cakes and pinctures on insta so beautiful
Can I substitute the strong coffee or exclude it?
Hi Eisa Al Marzouqi, you can use milk instead of coffee, but if you do: add the cocoa powder with the flour instead.
Happy baking!
-Team Passion4Baking
Hi! I would love to participate in your competition so here’s my name: Jenny. Love your book “Söta bakverk från Manuelas Diner”
hi. what do you mean by heavy cream? is it sweet cream? or no?
Hi Elina, heavy cream is pretty close to double cream.
-Team Passion4Baking
Hi, i tried to make this recipe today. The cake turns out nice n soft and yummy. Unfortunately, for the frosting part, when i mixed the caramel and choc together and beat them using my mixer, it went clumpy. Then i tried to add the butter in, the oil from the butter separate from the choc mixture. May i know what went wrong during my process? And what can i do with the choc?
Thanks.
Hi Dhiya, it’s hard to tell why your frosting went clumpy, but it may have to do with the type of chocolate used, or the temperature of the mixture. The chocolate/caramel mixture must be cooled, but still slightly warm (not fridge cold), and the butter needs to be at room temperature when added.
-Team Passion4Baking
I just made carrot cake and now I have to make this too 🙂 I think it’s smart and thoughtful of you to give your visitors a possibility to print the pdf. Great thinking!
Lisa
Hi Lisa, and thank you for your kind words. 🙂
-Team Passion4Baking
Hello, I live in mexico, I have made this recipe twice, the cake sinks very much in the middle and only rises on the edges, what can this be?
Hi Triana, there can be several reasons for cakes sinking in the middle. The batter has been mixed for too long, the oven door was opened too early, or the cake was not quite cooked through when you removed it from the oven.
-Team Passion4Baking
hi i’m so happy that i found you and your blog:) i want to try this cake today
but l want to know that can i use oil instead of butter?
and i’m from Iran so i cannot find sour cream easily, can i use some thing else instead?
thank u for your help:)
Hi Sanam, this cake is best if you use butter. Sour cream can be subsituted with crème fraîche or full-fat natural yoghurt.
Happy baking!
-Team Passion4Baking
Hi! Here in the philippines its hard to find heavy cream. What can i substitute with heavy cream?? Really appreciate if you will reply. Thank you. God bless
Hi Jorge Vizcarra, you can use double cream instead.
Happy baking!
-Team Passion4Baking
Oh my goodness, Chocolate Cake looks delicious! I’m definitely making this! thanks for sharing!
Hi Ihjaz Ahmad, hope you’ll try it, it’s delish!
-Team Passion4Baking
What if i could not find double cream? Can i use whipping cream or cooking cream instead?? Thank you.
Hi again Jeorge, as long as the cream has a fat content of 38% or more it should be fine.
Good luck!
-Team Passion4Baking
Hi Manuela,
I am greatly thankful for this recipe. I baked this cake for my husband’s birthday and he couldn’t be happier. There were no left overs at all because everyone just loved it!
Hi Karen, how nice that your cake was a success! 🙂
-Team Passion4Baking
Hi Manuela,
I had made this cake and the taste was awesome but it was too soft it break away when I shift it to a cake stand to frost it. I am here in Singapore where weather is hot and humid. Any idea why the cake was way too soft it breaks? i did lessen the sugar by about 50gm each.
Hi Dee, if your kitchen is warm while you’re baking it’s wise to chill the cakes before assembing them. Wrap in plastic wrap and chill in the refrigerator for a few hours.
Happy baking!
-Team Passion4Baking
Dear Nigela – Thank you for sharing the recipe. The cake turned out great. The frosting turned out a little lighter than the picture here. Can you please let me know how can I make it darker. I used dark chocolate (75%) and also the caramel was quite dark. But after mixing the butter the texture turned out to be beautiful but the color became much lighter.
Hi Asha, the more you whisk the frosting, the paler it gets. So if you’d like it to stay quite dark, just don’t whisk as much. 🙂
-Team Passion4Baking
Thank you for your advise team P4B. The more I whisked the texture became fluffier and softer and while it was dark the consistency was watery. Perhaps I need to cool the caramel before I start to whisk.
hi Manuella,
Could you tell me why my chocolate cake sticks to the roof of my mouth. The chocolate cake is fluffy and and soft , but the cake just would stick to the roof of my mouth.
What kind of chocolate powder did you use for this recipe? Can i use dutch processed?
Thank you
Hi Charine, it may sound like the cake was slightly underbaked, try to bake it for a few minutes longer next time.
Manuela uses Valrhona 100% cocoa powder.
-Team Passion4Baking
Hi,
What can be substituted for brown sugar? I just have the regular white sugar at home, so how much of that should I use if not using brown sugar.
Thanks!
Hi Reeni, you can use regular white sugar in place of the brown sugar, but the flavour won’t be quite the same. That said, you’ll still get a delicious cake! 🙂
-Team Passion4Baking
Hi Manuela,
This is @nabsterab. I follow you on instagram. I have finally decided on making this cake instead of the red velvet one for my husband’s birthday because he loves caramel. Wish me luck. I really hope i can make it even half are delicious as you do. Love your baking and your blog!
Nayaab
Hi Nayaab Aslam, thank you for your kind words. Best of luck with the cake and your husband’s birthday. 🙂
-Team Passion4Baking
Hi Manuela,
How long can i refrigerate this frosting for? if i make it two days in advance and refrigerate it for two days (use it on the second day) will it be okay?
Thanks for your time.
Lots of love from Canada
Nayaab
Hi Nayaab, we haven’t tried making this frosting in advance, but one or maybe two days ahead should not be a problem. That said, it will be at its best on the same day.
-Team Passion4Baking
Dear Manuela,
Thank you very much. I will try my best to make it on the same day then.
Have a great day!!!
Nayaab
All your recipes look so delicious especially this I’ll try absolutely
Hey there,
i love ur baking. an am one of ur fan…
i have a query .. what is the name of dark chocolate u have used in this cake…
wish me luck am gonna try it for a very big Family event
Hi docAsh. This cake contains cocoa powder rather than chocolate. The frosting, however, has chocolate in it. Manuela’s favorites are Valrhona and Callebaut.
Happy baking!
-Team Passion4Baking
Hei,
Kan man bruke sprøytepose å lage roser med denne frostingen?
Ja den kan du, viktig at frosting er stabil, så sett det evt litt kald ( ikke for lenge) og pisk det opp slik at den blir perfect for å lage roser med. klem
hei! er det mulig å ikke bruke like mye smør som det i oppskriften?
Den ser helt fantastisk ut, men tror det blir litt for mye smør for meg med nesten 1 kg.
Tusen takk for helt utrolig fristende oppskrifter. Du er en sann bakeinspirasjon.
hei Kristine, tenker du i frosting? det er 450, bare halver det om du syns det er for mye
Hi manuela,
After I frosting this cake, what is your advise to be freshness??? Is it keep in refrigerator or in room temperature!!!!!
Hi there
Im baking this cake now and i forgot to add the sour cream. Would it still work
it will not be the same, !
Hei! Kan denne fryses?
Hei Ida nei ikke med fyll, men selve bunnen ja. Vet ikke om du vet at alle oppskriften fins på norsk på https://www.passionforbaking.com/no