Mini Chocolate Caramel Layer Cakes
Extra fudgy chocolate cake layers filled with creamy gooey dulce de leche. A little bit goes a long way!!
Do you love chocolate? ✔️
Do you love caramel? ✔️
Do you love cake? ✔️
If you answered “YES” to all 3 Qs above, these mini chocolate caramel layer cakes are for you! We’re talking fudgy rich chocolate cake filled with gooey sweet dulce de leche!! Mmm-mm is right!
It’s so rich, you’d want it in small dozes. Let’s break it down.
The cake layer is baked into thin, rich n’ fudgy chocolate cake. Then cut into 3 strips and filled with dulce de leche before getting stacked on top of each other. THREE layers of deliciousness! See, how much richness is going on here? But let me tell you, you wouldn’t want to miss out on this. I mean, chocolate + caramel x3!! Plus, these mini cakes are not over-the-top sweet, just perfectly balanced.
And it’s so easy to make. But since the cake layer is thin and moist, it’s fragile, making it difficult to handle. Fear not though, I have some tips for you! 1. First, let the cake layer cool completely on wire rack. 2. Refrigerate the cake after spreading the dulce de leche and before stacking the layers up. After the chilling in the fridge, the cake gets nice and firm, and so much easier to handle.
Once layered, cut the cake into small pieces and serve, or refrigerate until ready to serve.
It’s a great make-ahead dessert, by the way. Make it a day in advance and store it in the fridge until ready to serve. What would you say?
Yes to the cake??
Hope you enjoy this deliciousness soon!
Thanks for stopping by. 🙂
Mini Chocolate Caramel Layer Cakes
Extra fudgy chocolate cake layers filled with creamy gooey dulce de leche. A little bit goes a long way!!
Yield: About 20 mini cakes
Ingredients:
For cake:
- 1/2 cup (60gr) all-purpose flour
- 1/4 cup (30gr) natural unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115gr) unsalted butter, cut into small pieces
- 8oz (225gr) semi-sweet chocolate, broken into small pieces
- 4 large eggs, at room temperature
- 2/3 cup (130gr) sugar
- 2 teaspoons pure vanilla extract
For filling:
- 1 can (14oz/400gr) dulce de leche
- Coarse sea salt for decorating, if desired
Directions:
- Preheat the oven to 375°F (190°C). Line 17x11in (43x28cm) deep baking sheet with a parchment paper and spray cooking spray all over the parchment paper and on the sides.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer about 8 minutes.)
- Meanwhile, in a medium heatproof bowl, combine butter and chocolate and melt in double boiler over simmering water. Remove from heat and cool slightly. Then using a rubber spatula, gently fold in the melted chocolate mixture into the egg mixture. Add the flour mixture and gently mix until just combined. Pour the batter into the prepared baking sheet and tap a few times to get rid of bubbles. Bake for 10-12 minutes, or until inserted toothpick comes out clean.
- Transfer onto a cooling rack to cool for 5 minutes. Then place a wire rack on top of the cake and invert. Remove the baking sheet and peel off the parchment paper. Now place another wire rack on the cake and then invert it again so that the top of the cake is up. Cool completely.
- To assemble the cake, carefully place the cooled cake on a cutting board. Cut off the edges to even out the cake, and then cut the cake into 3 equal parts. Spread the caramel filling evenly over each cake layer. Place the whole cake in the fridge for at least 30 minutes to firm up. (It’s easier to handle the cake without breaking it when it’s chilled, as the cake layers are quite fragile.) Then carefully place each layer on top of each other. Cut the cake into 1.5×2-inch (about 3.5x5cm) pieces. Sprinkle some coarse sea salt on each cake, if desired. Store in the fridge, covered.
For step-by-step photos and additional notes, read the post above.
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HI! I’m so excited to make this for a birthday! But I don’t have an 11×17 pan? I have a 9×13 or 12×17. Would the 12×17 make the cake too thin?
Hi, Niky! Sorry for delay, hope it’s not too late. Yeah, 12×17 would be too big, so go with 9×13, and bake it couple minutes longer.
I’m saying YES to the cake! 😀 Looks incredible and super delicious!
Thank you, Sarah!
This looks amazing! Everything good in one piece! Pinning…
Thanks, Meredith!
Hi Shinee, your cakes are great. I would love you to stop by Food on Friday: Cakes over at Carole’s Chatter to add this to the cake collection! Cheers!
I sure will. Thanks, Carole!
Oh yes, Shinee, I am in love!!
🙂 Thanks, Brianne!
These caught my eye on a linkup…so pleasing to the eye, and I bet they are to the palate too! Can’t wait to make these over the holidays. What beautiful photography too!
Thank you, Ginger!
Oh my! This will definitely go into the line up! Thanks for sharing.
Thanks, Beth!
Well Shinee, I answered yes to everyone of those questions, so I know I must make this cake. It looks irresistable!
Thanks, Kristen! It’s a must-try! 😉
These look so yummy! But I couldn’t resist checking your recipe out…caramel and chocolate together is a match made in heaven!
Agreed!! Thank you, Michelle!
I’m not much of a chocolate cake person, but that caramel is calling my name! what a gorgeous cake
🙂 Thanks, Heather!
Those are such pretty treats. I am so glad you included those tips in your post because my first thought was, “no way, I could never get the layers together.” You made it sound possible! I definitely think my family would love these!
Yeah, chilling the layer before stacking them helps a lot. Hope you give this a try, and if you do, please let me know how they turn out, Kristen. 😉
These cakes are so beautiful! Love that caramel deliciousness 🙂
🙂 Thanks, Medha!