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. 2Apply a layer of Swiss meringue buttercream on top of the cake.
  3. 3Smooth the buttercream using an offset spatula.
  4. 4Pipe a border of buttercream around the edge of the first cake layer to create a dam for the filling.
  5. 5Fill the piped border with caramel.
  6. 6Smooth the caramel using an offset spatula.
  7. 7Place the second layer of chocolate cake on top of the caramel filling.
  8. 8Apply a thin crumb coat of Swiss meringue buttercream to the sides of the cake.
  9. 9Smooth the crumb coat using an offset spatula.
  10. 10Apply another layer of Swiss meringue buttercream to the sides of the cake.
  11. 11Smooth the buttercream on the sides of the cake with an offset spatula.
  12. 12Apply Swiss meringue buttercream to the top of the cake.
  13. 13Smooth the top of the cake with an offset spatula until it is even.
  14. 14Pipe a decorative border around the base of the cake.
  15. 15Pipe a decorative border on the top edge of the cake.
  16. 16Add black ribbons as decoration, tying them into bows on the sides and top of the cake.

Ingredients

  • chocolate cake
  • swiss meringue buttercream
  • caramel

Equipment

offset spatulapiping bagpiping nozzle

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