- 1 cup chocolate ganache or melted chocolate
- White chocolate or frosting (for decoration)
Instructions:
- Bake the Cake:
- Prepare and bake the chocolate cake according to the instructions on the box or your recipe. Let it cool completely.
- Slice the cake into thin, even layers using a serrated knife.
- Prepare Caramel Cream:
- In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the caramel sauce gently. Chill until ready to use.
- Assemble the Layers:
- In a glass dish or serving bowl, start with a layer of chocolate cake at the bottom. Spread a generous layer of caramel cream over it. Repeat the layers until you reach the top, ending with caramel cream.
- Add the Chocolate Topping:
- Pour the chocolate ganache over the final layer and spread it evenly. Use white chocolate or frosting to create decorative patterns on top.
- Chill and Serve:
- Refrigerate the dessert for at least 2 hours to set the layers. Slice and serve chilled.
Would you like tips on making homemade caramel or a different design for the topping?
