I love how dramatic and decadent this cake is. It starts with a classic chocolate base that’s ultra-moist thanks to hot water in the batter, then hides a luscious homemade caramel inside. The glossy ganache topping adds a final layer of richness, making it feel like something straight out of a pastry shop. Whether I’m baking it for a special occasion or just a show-stopping weekend dessert, this cake always gets a “wow.”
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
→ For the Chocolate Cake 1 ¾ cups (220 g) all-purpose flour ¾ cup (75 g) cocoa powder 1 ½ cups (300 g) granulated sugar 1 ½ teaspoons baking powder 1 ½ teaspoons baking soda ½ teaspoon salt 2 large eggs 1 cup (240 ml) milk ½ cup (120 ml) vegetable oil 2 teaspoons vanilla extract 1 cup (240 ml) hot water
→ For the Caramel Filling 1 cup sugar 4 tablespoons butter (room temperature) ½ cup cream Pinch of salt (optional, for salted caramel)
→ For the Ganache Topping 200 g chocolate (semi-sweet or dark) 1 cup cream 1 tablespoon butter
Directions
1. Prepare the Chocolate Cake
I preheat the oven to 175°C (350°F) and grease an 8–9 inch (20–22 cm) round cake pan.
In a large bowl, I whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
I add the eggs, milk, oil, and vanilla extract, whisking until well combined.
I slowly pour in the hot water and mix until the batter is smooth—it will be thin, but that’s what makes the cake moist.
I pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
I let the cake cool completely in the pan before moving on.
2. Make the Caramel Filling
In a saucepan over medium heat, I melt the sugar without stirring until it turns a deep amber color.
I stir in the butter (it will bubble up) until fully melted.
I carefully add the cream—it may splatter—and stir until smooth.
I cook the mixture for another minute or so, then remove it from the heat and let it cool completely. I sometimes add a pinch of salt for a salted caramel finish.
3. Fill the Cake
Once the cake is fully cooled, I use a knife to cut a ring-shaped circle around the top, scooping out a shallow well in the center without cutting all the way through to the base.
I pour the cooled caramel into this hollowed-out center.
I replace the cut-out cake layer as a “lid” over the caramel to seal it in.
4. Prepare the Ganache
I heat the cream in a small saucepan until just simmering, then pour it over the chopped chocolate in a bowl.
I let it sit for a minute, then add the butter and stir until smooth and glossy.
I pour the ganache over the cake, letting it cover the top and drip down the sides.
5. Serve and Enjoy
I chill the cake slightly to help the ganache set, then bring it to room temperature before slicing. Each slice reveals the gooey caramel center, and it’s nothing short of magical.
Servings and timing
This cake serves 8–10 slices. Preparation Time: 15 minutes Cooking Time: 35 minutes Cooling & Assembly Time: 40–50 minutes Total Time: About 1 hour 30 minutes
Variations
I sometimes stir chopped pecans or toasted hazelnuts into the caramel for a crunchy surprise.
For a richer flavor, I use dark chocolate in the ganache or add a shot of espresso to the cake batter.
To make it extra fancy, I decorate the top with chocolate curls, edible gold flakes, or caramel drizzle.
When I want to make it a layer cake, I double the recipe and stack two caramel-filled cakes with extra ganache in between.
Storage/Reheating
I store this cake in the fridge, covered, for up to 4 days. Before serving, I let it sit at room temperature for about 20 minutes to soften the caramel and ganache. I don’t recommend freezing this cake because the caramel can separate and the texture changes after thawing.
FAQs
Can I use store-bought caramel instead?
Yes, I’ve used good-quality jarred caramel when short on time. I make sure it’s thick enough to stay in place when slicing.
Will the caramel harden inside the cake?
No, it stays gooey as long as it’s not overcooked. I make sure to cool it to room temperature before filling the cake, but not refrigerate it too long beforehand.
Can I use this recipe for cupcakes?
Yes, I bake the chocolate batter in muffin tins, scoop out a bit from the center once cooled, fill with caramel, and top with ganache.
What chocolate is best for the ganache?
I use semi-sweet or dark chocolate (60–70% cocoa) for a rich, not-too-sweet flavor. Milk chocolate works too but will make the cake sweeter overall.
How do I keep the cake from sinking in the middle?
I make sure to mix the batter just until smooth and don’t open the oven door during baking. Also, baking it at the correct temperature helps it rise evenly.
Conclusion
This Caramel-Filled Chocolate Cake is the kind of dessert I make when I want something unforgettable. It’s rich, decadent, and loaded with layers of flavor—from the soft chocolate sponge to the gooey caramel center and glossy ganache top. Whether it’s for a birthday, dinner party, or just a chocolate-lover’s dream, this cake always delivers a wow moment in every slice.
This decadent caramel-filled chocolate cake is what dessert dreams are made of! Rich, soft chocolate sponge hides a creamy, homemade caramel core and is topped with glossy chocolate ganache. Every slice oozes molten caramel — perfect for birthdays, dinner parties, or when you’re craving something truly special.
Author:Emma
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:1 hour 15 minutes
Yield:8–10 servings
Category:Dessert
Method:Dessert
Cuisine:American, European
Diet:Vegetarian
Ingredients
→ For the Chocolate Cake:
1¾ cups (220 g) all-purpose flour
¾ cup (75 g) cocoa powder
1½ cups (300 g) sugar
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 large eggs
1 cup (240 ml) milk
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) hot water
→ For the Caramel Filling:
1 cup sugar
4 tbsp butter (room temperature)
½ cup cream
Pinch of salt (optional, for salted caramel)
→ For the Ganache Topping:
200 g dark or semi-sweet chocolate, chopped
1 cup cream
1 tbsp butter
Instructions
1️⃣ Prepare the Cake:
Preheat oven to 175°C (350°F). Grease and line an 8–9 inch (20–22 cm) round cake pan.
In a large bowl, mix flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Whisk until well combined.
Add hot water last and stir until smooth. Batter will be thin.
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
2️⃣ Make the Caramel Filling:
Heat sugar in a dry saucepan over medium heat without stirring until melted and amber in color.
Add butter and stir until melted.
Slowly add cream (be careful, it may bubble). Stir until smooth.
Cook 1–2 more minutes until thickened slightly. Add salt if desired. Cool completely.
3️⃣ Fill the Cake:
Once cake is fully cooled, use a knife to cut a ring into the top of the cake (do not cut through to the bottom). Remove the center carefully.
Pour caramel into the hollowed space.
Replace the top piece of cake like a lid.
4️⃣ Make the Ganache:
Heat cream in a small saucepan until simmering, then pour over chopped chocolate in a bowl.
Let sit for 1 minute, then add butter and stir until smooth and glossy.
Pour ganache over the cake, letting it drip down the sides if desired.
5️⃣ Serve:
Slice to reveal the flowing caramel inside. Best served at room temperature.
Notes
For more dramatic caramel flow, warm the cake slightly before slicing.
Store covered at room temperature for 1 day or in the fridge for up to 3 days.
You can also make cupcakes using the same method for individual servings.
