No Bake Dark Chocolate Caramel Cake
Really easy and super delicious:No Bake Dark Chocolate Caramel Cake . This kind of cake doesn’t take a long time to make since the layers are pre made and no need to spend hours to mix and bake. However ,because the layers are made of dry and crispy graham crackers , this cake needs to sit at room temperature at least 2-3 hours to absorb the moisture from the cream.Then chill another hour in the fridge to kind of harden ,so it’s easier to slice.I usually make this kind of cake a day before, that way it slices without crumbling too much.
Hope you enjoy the recipe.
Happy No Baking:)
Ingredients
For layers
20 pcs of honey graham crackers
For caramel buttercream
200 grams of soft unsalted butter
1 can of caramel ( dulce de leche,or make your own caramel, just boil a can of sweetened condensed milk for 3 hours)
1 tsp vanilla extract
For dark chocolate layer
1 cup of semisweet chocolate chips
¼ cup of heavy cream
2 tbs butter
1 tbs rum or cognac ( optional)
For the caramel sauce
110 gram (1 stick) of unsalted butter
1 1/2 cups of granulated white sugar
1 tbs corn syrup (optional)
1/4 tsp salt (or more for saltier caramel)
1 1/2 tsp vanilla extract
2/3 cup heavy cream (Preheat in microwave about a minute, do not boil)
You will need a candy thermometer
(Watch YouTube tutorial on how to make this caramel)
Directions
To make the chocolate ganache
Melt the chocolate chips in a microwave or by using a double boiler
To the hot melted chocolate add your cream,butter and rum
Mix set aside to cool down
To make the caramel buttercream
Beat the butter on high speed until pale and fluffy
Add caramel condensed milk a tablespoon at a time
Add vanilla
Set aside
To make the caramel sauce
Place the butter, sugar, salt, and corn syrup in heavy bottom saucepan
Cook over medium heat, stirring occasionally with wooden spoon
As the mixture starts to bubble, clip the candy thermometer and continue cooking until the thermometer reaches to 310°F
Note* be careful not to burn the sugar syrup, watch carefully when it turns a dark amber color. Remove from the heat and stir in vanilla extract
Slowly pour the cream and continue stirring until all the cream is used
Allow the caramel to cool down completely before pouring on the cake
Assembling the No Bake Dark Chocolate Caramel Cake
1* Place 5 cookies on your cake plate, side by side
Note* To make sure they stick better, spread a small amount of caramel sauce on the cake plate
2* Spread the buttercream evenly to cover the cookies completely
3* pour 4-5 tbs of chocolate ganache and spread over the cream
Repeat until all the cookies are used
Cover the last layer with cream only, don’t use the ganache
4* Place the frosted cake in the fridge for 25-30 minutes
5* Remove and pour the caramel sauce on the cake to cover it entirely
Note* Be sure to place the cake on a cookie rack before pouring the caramel, allow to drip a few minutes, before you place on a serving plate
Allow to sit at room temperature 2-3 hours ,then transfer to the fridge for another hour
Slice and enjoy!
