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Easy Chocolate Dream Cake
A rich single-layer chocolate cake assembled in the same deep tin with caramel, softly whipped cream, chocolate ganache, and a crisp crackly chocolate shell. Serve it at the table so guests can break through the shell and see all the layers.
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Ingredients
- 150 g Unsalted butter (Melted, plus extra for greasing)
- 200 g Caster sugar
- 3 Large eggs (At room temperature)
- 125 g Plain flour (All-purpose flour)
- 45 g Unsweetened cocoa powder
- 1 tsp Baking powder
- 0.25 tsp Fine salt
- 120 ml Whole milk
- 350 g Caramel sauce (Use thick, ready-made caramel or dulce de leche)
- 300 ml Double cream (Cold, for softly whipped cream)
- 200 g Dark chocolate (Finely chopped, for the ganache)
- 200 ml Double cream (Heated, for the ganache)
- 150 g Milk chocolate (Melted for the crackly shell)
- 1 tbsp Coconut oil (Stir into the melted chocolate to help it set with a crisp crack)
Steps
- 1
Grease and line the base of a deep 20 cm (8-inch) loose-bottomed or springform cake tin. Heat the oven to 180°C/350°F, or 160°C fan.
- 2
Add the melted butter and caster sugar to a mixing bowl and whisk until smooth and slightly thickened.
- 3
Add the eggs one at a time, whisking well after each addition until fully incorporated.
- 4
Sift in the flour, cocoa powder, and baking powder, then add the salt. Fold gently until no dry streaks remain.
- 5
Pour in the milk and fold just until the batter is smooth. Do not overmix.
- 6
Transfer the batter to the prepared tin and smooth the surface. Bake for about 30–35 minutes, until the cake is risen, set in the centre, and a skewer inserted into the middle comes out with a few moist crumbs.
- 7
Leave the cake to cool completely in the tin. Keep it in the tin for the remaining assembly so the layers stay contained.
- 8
Spread the caramel sauce evenly over the cooled cake, taking it all the way to the edges.
- 9
Whip the cold double cream until it forms soft, floppy peaks. Spread or spoon it gently over the caramel without mixing the layers.
- 10
Place the chopped dark chocolate in a heatproof bowl. Heat the 200 ml cream until steaming but not boiling, then pour it over the chocolate. Leave for 2 minutes, then stir from the centre outward until glossy and smooth.
- 11
Pour the ganache over the whipped cream and carefully spread it into an even layer. Refrigerate the cake for at least 1 hour, until the ganache is firm.
- 12
Melt the milk chocolate gently in a heatproof bowl over a pan of barely simmering water, or in short microwave bursts. Stir in the coconut oil until smooth.
- 13
Pour the chocolate-shell mixture over the chilled ganache and spread it quickly into a thin, even layer. Return the cake to the refrigerator until the shell is set and crisp, about 30–60 minutes.
- 14
Remove the cake from the refrigerator about 15–20 minutes before serving. Place the tin in the centre of the table and crack through the chocolate shell with a spoon to serve, catching the caramel, cream, ganache, and cake in each portion.
Notes
The linked full written recipe was not available in the supplied source. The ingredient quantities and method are therefore reconstructed estimates based on the description and transcript, rather than a verbatim extraction. Keep the cake chilled during assembly so the cream and ganache remain distinct; do not leave it at room temperature for extended periods.
Nutrition per serving
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