Triple Chocolate Cake with Caramel

Huevo San Juan®
This cake is an excellent choice to enjoy on any occasion, as it is a classic mix of flavors and textures that only Huevo San Juan® can give you in your baking recipes. This is a triple chocolate cake with a spectacular caramel topping, which will be a hit at your next party or gathering. To make it incredible, it is important to cool the cakes well before assembling the cake and to ensure your frosting is soft, so it can be easily handled.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 5 cups flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup butter
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 San Juan® eggs
  • 2 teaspoons vanilla essence
  • 1 cup milk
  • 1/2 cups dark chocolate
  • 1/3 cups cocoa
  • 1/2 cups chocolate, milk
  • 1/2 cups white chocolate
  • 2 cups butter, at room temperature, for the buttercream
  • 1 cup icing sugar, for the buttercream
  • 1 cup sugar, for the sauce
  • 1/4 cups water, for the sauce
  • 1 tablespoon lime juice, for the sauce
  • 2 tablespoons butter, for the sauce
  • 3/4 cups sour cream, for the sauce
  • meringues, for decoration
  • icing sugar, for decoration
Preparation
15 mins
25 mins
Low
  • For the cake, beat the butter and sugar, then gradually add the oil until fully integrated. Mix the flour, salt, and baking powder and add to the butter; add the egg, vanilla, and milk alternating with the flour mixture until finished. Divide the batter into 3 equal parts and mix the dark chocolate with the cocoa, and the milk chocolate with the white chocolate.
  • Pour the batter into different molds and bake at 180 °C for 25 minutes. Remove from the oven and cool. Set aside.
  • For the buttercream, beat the butter with the powdered sugar until you obtain a smooth cream. Set aside.
  • For the caramel sauce, heat the sugar in a pot over medium heat, add the water and lemon juice, cook until a golden caramel forms, add the butter and mix; add the cream and mix thoroughly until the sugar dissolves, remove from heat and cool until it reaches a temperature of 20 °C. Set aside.
  • On a cutting board, cut the cakes in half and set aside.
  • To assemble the cake, place the dark chocolate cake at the bottom divided in two, then the milk chocolate cake, and finally, the white chocolate cake. Fill each layer with the buttercream and cover the cake with it. Refrigerate for a few minutes.
  • Decorate the cake with the caramel sauce, the meringues, and a little powdered sugar.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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