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Chocolate Almond Caramel Layer Cake

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  • Author: Olivia
  • Total Time: 1 hour (plus cooling)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This Chocolate Almond Caramel Layer Cake is a decadent showstopper — rich, moist chocolate cake layers stacked with gooey dulce de leche, covered in a silky ganache, and topped with crunchy almonds and toasted coconut. Perfect for celebrations or anytime you need a truly indulgent dessert.

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 cup granulated sugar

  • 1 cup brown sugar

  • 2 large eggs

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 2 tsp vanilla extract

  • 1 cup hot water

For the Caramel Filling:

  • 1 cup dulce de leche or thick caramel sauce

For the Ganache:

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup heavy cream

For the Topping:

 

  • 1/2 cup chopped almonds

  • 2 tbsp shredded coconut

  • Extra ganache swirls (optional)

Instructions

  • Make the Cake:
    Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
    In a large bowl, combine flour, cocoa, baking powder, baking soda, salt, sugar, and brown sugar.
    Add eggs, buttermilk, oil, and vanilla; mix until smooth. Slowly stir in hot water — the batter will be thin.
    Divide evenly among pans and bake for 25–30 minutes, until a toothpick inserted comes out clean. Cool completely.

  • Prepare the Ganache:
    Heat cream until just simmering. Pour over chocolate chips in a bowl and stir until smooth and glossy. Let cool slightly to thicken.

  • Assemble the Cake:
    Place one cake layer on a serving plate. Spread with half the caramel. Top with the second cake layer and spread the remaining caramel.
    Add the third layer and pour ganache over the top, letting it drip down the sides.

  • Garnish:
    Sprinkle chopped almonds and shredded coconut on top. Add ganache swirls if desired.

 

  • Serve:
    Chill slightly for clean slicing, then serve at room temperature.

Notes

  • Use toasted coconut for extra flavor and crunch.

  • The cake layers can be made a day ahead and stored wrapped at room temperature.

 

  • Let the ganache thicken before pouring if you want a more controlled drip.

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://platedmagic.com/chocolate-almond-caramel-layer-cake/