Chocolate Caramel Cake Recipe

1. Preheat the oven to 356°F (180°C).

2. Line the bottom of an 8/12 inch pan and another 8/6 inch diameter pan with parchment paper. You can also use a single larger tray, and you will get a cake in two layers instead of three.

3. Sift the flour with cocoa, baking powder and baking soda into a bowl.

4. Beat the eggs together with the sugar, vanilla extract and salt until the sugar melts.

5. Pour the milk, sugar, oil, and mix well.

6. Add the flour mixture from step 1 and mix well.

7. Add the hot coffee, then mix again until incorporated.

8. Pour 2/3 of the composition into the large pan and the other third into the small pan, or the entire composition if you have only one larger pan.

9. Bake for 15-16 minutes or until it passes the toothpick test. Do not over bake as it will dry out. Remove from the oven and let it temper for 2-3 minutes in the pan in which it was baked, then remove the foil and let it cool completely on a grill.

1. Put the sugar in a saucepan on a low heat, turning from time to time until it melts completely and acquires a beautiful color. When I say swirling I mean jerking the pan so that it mixes on its own. (I hope I was understood 😊

2. Add the butter, turn off the heat and mix together until it is perfectly incorporated.

3. We also put the half cup cream (the 160 ml), turn the heat on low again, just enough to flicker and boil for 5-6 minutes. Let it cool completely.

4. Mix the mascarpone with the obtained caramel with light movements, just enough to combine.

5. Add the 3/4 cups cream (the 200 ml) to the mascarpone mixture and mix for a few seconds until you get a smooth cream. Keep aside a spoonful of cream.

1. Bring the milk together with the cream and sugar to a boil. Turn off the heat and add the chocolate, leave for 2-3 minutes, then mix vigorously until it is well incorporated.

2. Add also add the hazelnuts. Mix. Let it temper.

1. Cut the large cake, the 8/12 inch in half width so that we get 2 equal cakes of 8/6 inch, the size of the small one. So we will have the 2 plus the smallest, a total of 3.

If you used a single larger tray, it is up to you whether you will cut the top into two or three pieces.

Put a cake piece, spread with half of the total amount of jam, half of the total amount of cream, add the second cake, jam, cream and the last piece of cake that we spread with that spoonful of cream saved earlier. Refrigerate for an hour.

2. After an hour, we pour the glaze, level it and refrigerate again for half an hour.

3. Cut and serve!