2. Make the Chocolate Buttercream:
- Beat butter and powdered sugar until fluffy.
- Add melted chocolate and vanilla, and beat until smooth and creamy.
3. Assemble the Cake:
- Layer the sponge cakes with chocolate buttercream in between.
- Spread buttercream evenly over the sides and top (except for the caramel top layer).
4. Caramel Topping:
- Melt sugar in a saucepan over medium heat until it turns golden.
- Pour quickly over one sponge layer and spread evenly.
- While still warm, cut into wedges (to avoid cracking later).
- Arrange wedges decoratively on top of the cake.
🍽️ Serving Tips
- Chill before serving for clean slices
- Perfect with coffee or a dessert wine ☕🍷
Would you like a mini version of this recipe or maybe a gluten-free twist? 😊