Truth be told, when I first came across this Chocolate Layer Cake with Caramel Ganache in Rose’s Heavenly Cakes by cake goddess Rose Levy Beranbaum, I skimmed past the recipe and did not even bother to attempt it.
Perhaps it was the lack of an illustration of the cake or maybe the daunting 3-page instructions, whatever the case was, I’m glad I finally rolled up my sleeves and did it. The end result is worth the 2 days effort.
What you’ll get is a full-flavored chocolate fudge cake that is magically light in texture, thanks to the addition of oil. The combination of bittersweet dark chocolate with the caramel balances the sweetness, giving it that perfect mellow flavor.
Since chocolate is the star ingredient in this cake, it is worth getting good quality cocoa powder and dark chocolate. My go-to brand is usually Valrhona.
There are many attractive options to decorate this cake – i.e. chocolate chips, chocolate shavings, caramel sauce, etc. Or you could keep it plain and simple but topping it with some raspberries.