The most chocolate cake with caramel cream. Cake with caramel cream Video recipe for making caramel buttercream

Recipes for making cream and other confectionery decorations

For one medium cake

30 minutes

350 kcal

4.25/5 (4)

Let's look at several options for preparing this cream of varying complexity, and you can choose the one you like best.

Custard caramel cream

In order not to get confused about how to prepare custard caramel cream according to this recipe, often compare your result with the photo, and you will definitely succeed. First we will prepare the caramel itself for him, and then we will move directly to the cream.

Kitchen appliances: Two saucepans, a whisk, a mixer, a plate.

Ingredients

Cooking process

First stage: 150 g sugar, cream.

Second phase: 70 g sugar, starch, eggs, milk.

Third stage: butter, caramel cream.

Video recipe

Although the recipe is quite simple, it is still very extensive, so in order not to get confused in the sequence, watch this video. The girl explains everything in great detail, so it will be easy for you to understand.

Creamy caramel cream for cake

• Cooking time: 10 minutes.
• Number of servings: for one medium cake.
• Kitchen appliances: Mixer, plate.

Ingredients

Cooking process

Video recipe for making caramel buttercream

Watch the video to learn how to make one quick option caramel cream and to what state to beat the cream so that everything works out.

Chocolate-caramel cream for cake

• Cooking time: 2.5 hours.
• Number of servings: for one medium cake.
• Kitchen appliances: saucepan, spoon, mixer, grater, bowl.

Ingredients

Cooking process

First stage: chocolate, cream.

Second phase: butter, condensed milk.

Video recipe for making caramel-chocolate cream

The recipe is very simple, but it’s better to watch the video to know exactly how to prepare caramel cream for the cake. Then everything will work out the first time, and you won’t have to throw away food.

Why use the cream

Caramel cream is very popular in confectionery because it is easy to prepare, does not spread, and is very tasty. Custard often used for eclairs, and small beautiful cupcakes are also made with it. The use of caramel in cheesecake has also not been uncommon for a long time. And if we talk about cakes, then almost any of them can be prepared with the addition of this cream. The most popular ones are with sticky caramel or the well-known “Napoleon”. The light one turns out amazingly tasty, thanks to the sweet, unobtrusive cream, and it turns out even tastier. It also turns out to be very interesting sponge cake with caramel and chocolate.

What can I add?

You can add other ingredients to the caramel cream without spoiling its taste. For example, my mother often added chopped nuts or candied fruits, and sometimes small pieces of fruit. It turns out very tasty. You can also add some fruit toppings and jams to change the taste to suit your cake. Cinnamon goes well with caramel. To make the cream thicker, gelatin is sometimes added to it, and if you need a more viscous cream, then flour and condensed milk are added to it.

If you want your cream to have the perfect consistency and taste, listen to the following tips:

• Do not let the cream boil - it will curdle and ruin the entire cream.
• When preparing caramel, do not stir it with a spoon. Just shake the pan from time to time.
• To help the chocolate dissolve faster, chop it well and let it warm up in the cream for a minute before mixing.

Tell us which recipe did you like best and which one will you cook? What else would you add? What was the cream used for and what was the result? This is all very interesting, so please share your thoughts in the comments.

Today we will cook the most chocolate cake with caramel cream: its rich chocolate taste will not leave anyone indifferent. The biscuit turns out very tender and does not require any additional impregnation. This light, tasty and quick-to-prepare chocolate cake with caramel cream will save any housewife when guests are already on the doorstep. A lush and tall cake with condensed milk looks great - it will become a real decoration for a festive feast.

Ingredients:

• 140 grams of wheat flour;
• 160 grams of granulated sugar;
• 45 grams of cocoa powder;
• two fresh chicken eggs;
• 110 milliliters of warm milk;
• 110 milliliters of water (boiling water);
• 55 grams of vegetable (sunflower) oil;
• a teaspoon of soda;
• a teaspoon of baking powder.

For cream:

• 380 grams of boiled condensed milk;
• 200 grams butter room temperature.

The most chocolate cake with caramel cream. Step by step recipe

1. Add soda, baking powder, cocoa powder to the flour and sift all the ingredients into a deep bowl (we will knead the dough in it). Mix well.
2. Beat in 2 eggs and pour in vegetable oil, warm milk. Add sugar (according to the recipe), mix the dough with a spatula, and then beat a little with a mixer (3 minutes).
3. Pour boiling water into the chocolate cake batter and beat until smooth. As a result we get batter with chocolate aroma.
4. Line a springform pan with a diameter of 20-22 centimeters with parchment paper. We wrap the mold with additional foil (since the dough is liquid and can leak) and grease with vegetable oil.
5. Pour our batter into the mold and cover with foil (optional: this is optional).
6. Place in an oven preheated to 180 degrees and bake for 45-50 minutes until done. Check the readiness of the cake with a wooden stick or toothpick.
7. Remove the hot cake from the mold and let cool at room temperature.
8. We remove the top of the sponge cake - we will need it to make crumbs with which we will sprinkle the chocolate cake.
9. Cut the biscuit into three layers using a thread.
10. Let's start preparing the caramel cream. Place butter at room temperature in a bowl (it’s best to take it out of the refrigerator in advance) and beat for a couple of minutes until fluffy.
11. Without stopping whipping, add boiled condensed milk in parts.
12. Assembling chocolate cake. Place the first cake layer on a flat dish and coat it with condensed milk caramel cream.
13. Advice. Since the cakes have a fairly moist texture, they do not need additional impregnation.
14. We also coat the remaining two cake layers with cream.
15. Coat the top and sides of the cake generously with condensed milk cream.
16. From the biscuit scraps (the top of the biscuit that we cut off) we make crumbs. Sprinkle the resulting crumbs over the entire cake: sides and top.
17. It doesn’t take much time to soak the chocolate cake: two hours will be enough.
18. Decorate the cake as you wish: I used coconut flakes and lemon slices.

Cut the magnificent chocolate cake with caramel cream into portions and serve with aromatic tea. Your guests and family will appreciate this dessert: the most delicate sweet pastries- this is simply a temptation for gourmets. Visit our website “Very Tasty” and my video channel: choose desserts to suit your taste.

Cut into cakes, I got three cakes. You can cut it with a sharp knife; I cut the biscuit using a thread, preferably silk. In order to cut a sponge cake using a thread, you must first of all, by eye or using a ruler, measure the height of the sponge cake, divide the height by the number of cake layers that you need.
Using a knife, we carefully mark our cakes in a circle, making shallow cuts, then insert a thread around the circumference into the cuts, connect the ends of the thread, cross it, pull it carefully, as if tying a sponge cake. Using this method of cutting the biscuit, the cakes are very even and of the same size.

Preparing the cream

1 Beat the chilled cream until it becomes a thick cream at maximum mixer speed. To whip the cream quickly, you can keep the whisk and bowl in which they will be whipped for several minutes in the freezer. Then, two tablespoons at a time, continuing to beat, add boiled condensed milk to the whipped cream.

2 Each time, beat well with a mixer so that the cream is homogeneous with dense peaks.

3 Grind the nuts using a blender into fine crumbs.

4 Cut the banana into thin slices.

5 Before we prepare the glaze, we need to assemble the cake: Place the cake on a plate.
I did not soak the cake with anything, since the sponge cake turned out to be very moist and tender, but if you decide to soak the cake, be careful, since the sponge cake instantly absorbs moisture and otherwise may become soggy.

6 Spread the cake with an even layer of cream.

7 Sprinkle the cream with ground walnuts.

10 Place the third cake layer on the bananas and coat the entire cake with cream, first with a thin layer, level the cream using a spatula or a knife with a wide blade, put the cake in the refrigerator for 40 minutes so that the cream hardens a little, and you can further level the cake with the remaining cream. It is advisable to put the cream in the refrigerator while waiting.

Preparing the glaze

1 Break the chocolate into a thick-bottomed saucepan and put it on low heat. It is advisable to do this procedure using a water bath, then your chocolate will definitely not burn if you forget to stir it intensively when heating.

2 Add butter to the chocolate and heat, stirring vigorously with a spatula, until the chocolate and butter become a homogeneous mass.

3 Pour warm cream into the melted chocolate and butter, constantly stirring the glaze with a spatula; if necessary, you can warm the mass a little so that the texture of the glaze is more uniform.

4 The glaze is ready, let it cool a little and you can cover the cake.

5 I put the sponge cake on the wire rack, placed a baking sheet under the wire rack so that the glaze dripping from the cake would lie evenly and not stain the table, then I simply transferred the cake to the plate using two spatulas. If you are not confident in your ability to carefully transfer the cake to a plate, I advise you to do the procedure of filling the cake with icing directly on the dish on which you will serve the cake, after which you just need to wipe the dish from the remaining glaze, carefully, using a wet napkin.

6 Pour the glaze into the middle of the cake, using a spatula or spatula to help gently so that the cake is evenly coated.

7 I added decoration elements of my own in the form of almond petals and chocolate chips.
Using a spatula, I sprinkled the almond flakes around the sides of the cake until the frosting set. Topped the cake with chocolate chips.

The finished cake must be left in the refrigerator for soaking for several hours, preferably overnight.

1. Sift flour with baking powder and cocoa powder into a large bowl, and add sugar here. Break into a separate bowl chicken eggs, pour low-fat cream, add vegetable oil and vanilla extract, beat with a mixer until smooth. Pour the resulting mass into the bowl with the dry ingredients, whisk until a homogeneous and smooth mass is formed. Brew coffee with the specified amount of boiling water, pour it into the dough, and stir vigorously, as if brewing the dough. Pour the dough into two prepared molds of the same diameter and place in the oven preheated to 180 degrees. We bake the cakes for one hour, you need to focus on your oven. We check the cakes for readiness by piercing them with a wooden skewer in the center; if the skewer is dry, then they are ready. Let the cakes cool, remove from the molds, wrap in cling film and place in the refrigerator overnight.

2. To prepare salted caramel, pour sugar into a saucepan with a thick bottom, pour water, put on fire, bring to a boil and cook until the sugar dissolves and the color of the mass changes to amber. Remove the pan from the heat, pour in the cream - at this stage the mass will sizzle and rise strongly, this is normal, this is how it should be. Add softened butter, beat with a mixer until smooth and homogeneous. Now return the pan with caramel to low heat, stirring all the time using a hand whisk so that the mass does not burn to the bottom. Cook the caramel in this way for 3-4 minutes, then add salt, taste it, add more if necessary. Remove from heat, cool.

3. Now let’s prepare the cream, for this we whip egg whites with sugar in a water bath for about 5 minutes, the mass should be fluffy, the sugar will completely dissolve. The temperature of the protein mass should be approximately 60 degrees, no higher. Remove the container with the protein mass from the water bath and continue beating for another 10 minutes until it cools to room temperature. Add the butter to the cooled whites not all at once, but in parts, whipping the cream after each added portion. At the very end, add vanilla extract and salted caramel (we don’t take all the caramel, but about 100 grams), beat.

4. Remove the cakes from the refrigerator and cut each one in half using a long bread knife or string. This way we get four cakes, one of which we place on a serving plate. Place some of the cream on the crust, then pour one or two tablespoons of caramel over it and cover with another crust. This way we collect the whole cake. We coat the surface of the cake and sides with the remaining cream so that crumbs from the cakes do not get into the ganache. While we prepare the ganache, put the cake in the refrigerator.

5. Break the chocolate into small pieces, put it in a bowl, pour the cream into a separate saucepan and put it on the fire, bring it to a boil but do not boil! Pour hot cream over the chocolate and stir until the chocolate is completely dissolved. Leave the ganache until it cools to room temperature, during which time it will become less liquid. Now beat the ganache with a mixer until fluffy. Cover the surface of the cake and sides with ganache, and then pour the remaining caramel over it.

Place the cake in the refrigerator to soak for 2 hours, after which you can serve it.

12,887

It is known that perfectly selected flavor combinations decide everything! Popular pairings such as banana and chocolate, strawberry and whipped cream, hot dessert with cold ice cream and others have already become classics. I suggest you try another interesting combination of chocolate and caramel in a cake.

Wet, soft chocolate cakes with buttery caramel-chocolate cream, which tastes delicate, silky and doesn’t taste like butter at all, as is usually the case with oil creams. Caramel-butter cream fits perfectly with these velvet cakes, as if camouflaged in them, becoming delicate and noble in taste.

For the cakes:

• Strong coffee – 125 ml;
• Cocoa powder – 45 g;
• Flour – 165 g;
• Sour cream 18-22% – 70 ml;
• Butter at room temperature - 140 g;
• Sugar – 270 g;
• Egg – 2 pcs;
• Baking powder – 1 tsp;
• Soda – 1/2 tsp;
• Salt – 1/4 tsp.

For the caramel sauce:

• Sugar – 110 g
• Water – 30 ml
• Cream 33% – 125 ml
• Salt - a pinch

For caramel-chocolate cream:

• Room temperature butter – 225 g
• Dark chocolate – 225 g
• Caramel sauce

How to make caramel chocolate cake:

Preparing the cakes

Mix strong coffee with cocoa powder and sour cream in a bowl. Let cool slightly. In another large bowl, sift together flour, baking powder, baking soda and salt. In the bowl of a stand mixer, beat the butter for about 5 minutes until it is white and fluffy. Add sugar and beat for another 5 minutes.
Add eggs one at a time, beating each time until completely dissolved. Add the flour mixture in two stages, alternating with the cooled cocoa mixture.
Divide the dough into 3 parts. Grease the mold with butter and sprinkle with flour. Bake each cake for about 20-25 minutes. Check with a toothpick, which should come out clean from the center.
Leave to cool completely.