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1 cup chocolate ganache or melted chocolate
White chocolate or frosting (for decoration)
Instructions:
Bake the Cake:
Prepare and bake the chocolate cake according to the instructions on the box or your recipe. Let it cool completely.
Slice the cake into thin, even layers using a serrated knife.
Prepare Caramel Cream:
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Fold in the caramel sauce gently. Chill until ready to use.
Assemble the Layers:
In a glass dish or serving bowl, start with a layer of chocolate cake at the bottom. Spread a generous layer of caramel cream over it. Repeat the layers until you reach the top, ending with caramel cream.
Add the Chocolate Topping:
Pour the chocolate ganache over the final layer and spread it evenly. Use white chocolate or frosting to create decorative patterns on top.
Chill and Serve:
Refrigerate the dessert for at least 2 hours to set the layers. Slice and serve chilled.
Would you like tips on making homemade caramel or a different design for the topping?
