Chocolate cake with caramel filling

Serves 1
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Directions

  1. 1Place the first layer of chocolate cake on a cake stand.
  2. 2Place the first layer of chocolate cake on a cake stand.
  3. 3Place the first layer of chocolate cake on a cake stand.
  4. 4Apply a layer of Swiss meringue buttercream on top of the cake.
  5. 5Apply a layer of Swiss meringue buttercream on top of the cake.
  6. 6Apply a layer of Swiss meringue buttercream on top of the cake.
  7. 7Smooth the buttercream using an offset spatula.
  8. 8Smooth the buttercream using an offset spatula.
  9. 9Smooth the buttercream using an offset spatula.
  10. 10Pipe a border of buttercream around the edge of the first cake layer to create a dam for the filling.
  11. 11Pipe a border of buttercream around the edge of the first cake layer to create a dam for the filling.
  12. 12Pipe a border of buttercream around the edge of the first cake layer to create a dam for the filling.
  13. 13Fill the piped border with caramel.
  14. 14Fill the piped border with caramel.
  15. 15Fill the piped border with caramel.
  16. 16Smooth the caramel using an offset spatula.
  17. 17Smooth the caramel using an offset spatula.
  18. 18Smooth the caramel using an offset spatula.
  19. 19Place the second layer of chocolate cake on top of the caramel filling.
  20. 20Place the second layer of chocolate cake on top of the caramel filling.
  21. 21Place the second layer of chocolate cake on top of the caramel filling.
  22. 22Apply a thin crumb coat of Swiss meringue buttercream to the sides of the cake.
  23. 23Apply a thin crumb coat of Swiss meringue buttercream to the sides of the cake.
  24. 24Apply a thin crumb coat of Swiss meringue buttercream to the sides of the cake.
  25. 25Smooth the crumb coat using an offset spatula.
  26. 26Smooth the crumb coat using an offset spatula.
  27. 27Smooth the crumb coat using an offset spatula.
  28. 28Apply another layer of Swiss meringue buttercream to the sides of the cake.
  29. 29Apply another layer of Swiss meringue buttercream to the sides of the cake.
  30. 30Apply another layer of Swiss meringue buttercream to the sides of the cake.
  31. 31Smooth the buttercream on the sides of the cake with an offset spatula.
  32. 32Smooth the buttercream on the sides of the cake with an offset spatula.
  33. 33Smooth the buttercream on the sides of the cake with an offset spatula.
  34. 34Apply Swiss meringue buttercream to the top of the cake.
  35. 35Apply Swiss meringue buttercream to the top of the cake.
  36. 36Apply Swiss meringue buttercream to the top of the cake.
  37. 37Smooth the top of the cake with an offset spatula until it is even.
  38. 38Smooth the top of the cake with an offset spatula until it is even.
  39. 39Smooth the top of the cake with an offset spatula until it is even.
  40. 40Pipe a decorative border around the base of the cake.
  41. 41Pipe a decorative border around the base of the cake.
  42. 42Pipe a decorative border around the base of the cake.
  43. 43Pipe a decorative border on the top edge of the cake.
  44. 44Pipe a decorative border on the top edge of the cake.
  45. 45Pipe a decorative border on the top edge of the cake.
  46. 46Add black ribbons as decoration, tying them into bows on the sides and top of the cake.
  47. 47Add black ribbons as decoration, tying them into bows on the sides and top of the cake.
  48. 48Add black ribbons as decoration, tying them into bows on the sides and top of the cake.

Ingredients

  • chocolate cake
  • chocolate cake
  • chocolate cake
  • swiss meringue buttercream
  • swiss meringue buttercream
  • swiss meringue buttercream
  • caramel
  • caramel
  • caramel

Equipment

offset spatulapiping bagpiping nozzle