Layered Chocolate and Caramel Dessert

Layered Chocolate and Caramel Dessert

Ingredients:

For the Chocolate Cake Layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Caramel Sauce:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, room temperature
• 1/2 cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cream Cheese Layer:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Topping:

• Store-bought or homemade cream puffs
• Caramel sauce (from above)

Instructions:

1. Prepare the Chocolate Cake:
   • Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
   • In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
   • Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat on medium speed until well combined.
   • Reduce the speed to low and carefully add the boiling water to the batter. Beat on high speed for about 1 minute to add air to the batter.
   • Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cakes to cool in the pans for about 10 minutes, then remove from the pans and cool completely on wire racks.
2. Prepare the Caramel Sauce:
   • In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.
   • Add the butter and stir until melted. Slowly add the heavy cream, stirring constantly until smooth.
   • Remove from heat and stir in the vanilla extract and salt. Allow to cool slightly before using.
3. Prepare the Cream Cheese Layer:
   • Preheat the oven to 325°F (163°C). Grease a 9-inch round cake pan.
   • In a large bowl, beat the cream cheese and sugar together until smooth.
   • Add the eggs and vanilla extract, and beat until fully combined.
   • Pour the cream cheese mixture into the prepared pan and bake for 40-45 minutes, or until the center is set.
   • Allow the cream cheese layer to cool completely.
4. Assemble the Dessert:
   • Place one layer of the chocolate cake on a serving plate. Spread a layer of caramel sauce over the top.
   • Add the cream cheese layer on top of the caramel sauce. Spread another layer of caramel sauce over the cream cheese layer.
   • Top with the second layer of chocolate cake.
   • Drizzle the top and sides with more caramel sauce.
   • Place cream puffs on top and drizzle with additional caramel sauce.
5. Serve:
   • Refrigerate the assembled dessert for at least 1 hour before serving to allow the layers to set.
   • Slice and serve with extra caramel sauce if desired.

Enjoy your rich and creamy layered chocolate and caramel dessert!