Bonnie’s Blue Ribbon Chocolate Dream Cake

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Rich, indulgent, and irresistibly decadent, Bonnie’s Blue Ribbon Chocolate Dream Cake is a showstopper for any occasion. This cake boasts layers of moist chocolate sponge, a creamy vanilla and caramel-infused filling, and a luscious chocolate ganache that cascades down the sides. The luxurious toppings of chocolate chunks, silky frosting swirls, and shimmering blue candies make this dessert as visually stunning as it is delicious.

Every bite delivers a heavenly combination of deep cocoa flavors, velvety smooth frosting, and delightful crunches of chocolate pieces. Whether served at a celebration or enjoyed as an ultimate treat, this cake guarantees pure bliss with every forkful.

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Ingredients for Bonnie’s Blue Ribbon Chocolate Dream Cake

For the Chocolate Cake:

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee

For the Filling:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup caramel bits or caramel sauce

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

For Decoration:

• Dark chocolate chunks
• Blue candy-coated chocolates
• Chocolate frosting swirls

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Step 1: Prepare the Chocolate Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract. Beat on medium speed until well combined.
4. Pour in the hot coffee and mix until the batter is smooth. The batter will be thin, but that’s normal.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

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Step 2: Make the Filling

1. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
2. Gently fold in the caramel bits or drizzle in the caramel sauce for an extra layer of sweetness.
3. Keep the filling refrigerated until you’re ready to assemble the cake.

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Step 3: Prepare the Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil).
2. Pour the hot cream over the chocolate chips in a bowl. Let it sit for 1–2 minutes, then stir until smooth and glossy.
3. Allow the ganache to cool slightly before using it for drizzling.

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Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread the caramel-infused whipped cream filling evenly over the top.
2. Place the second cake layer on top and press gently.
3. Pour the slightly cooled ganache over the top of the cake, allowing it to drip down the sides beautifully.

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Step 5: Decorate

1. Pipe decorative swirls of chocolate frosting around the edges of the cake.
2. Scatter dark chocolate chunks and blue candy-coated chocolates on top for a striking finish.
3. Chill the cake for at least 30 minutes before serving to set the ganache and flavors.

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Storage Instructions

To keep Bonnie’s Blue Ribbon Chocolate Dream Cake fresh and delicious:

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best texture and flavor.
• Freezing: For longer storage, wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• Room Temperature: If the weather is cool, the cake can sit at room temperature for up to 24 hours, but it’s best kept chilled due to the cream filling.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 480-550 kcal
• Carbohydrates: 65g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 15g
• Sugar: 50g
• Fiber: 4g
• Sodium: 320mg

(Nutrition values may vary based on ingredient brands and portion sizes.)

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Frequently Asked Questions

Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and store them wrapped in plastic at room temperature. Assemble and decorate the cake the next day.

Can I use a different filling?

Absolutely! You can swap the caramel whipped cream for chocolate mousse, cream cheese frosting, or even a fruit compote for a unique twist.

Do I have to use coffee in the cake batter?

No, but coffee enhances the chocolate flavor without making the cake taste like coffee. You can replace it with hot water or milk if preferred.

How do I get smooth chocolate ganache drips?

Make sure the ganache is slightly cooled but still pourable. Use a spoon or squeeze bottle to control the drips for a clean look.

Can I make this cake gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.

What’s the best way to cut the cake cleanly?

Use a sharp knife dipped in hot water, wiping it clean between cuts for neat slices.

Can I use store-bought frosting instead of homemade?

Yes! While homemade frosting is best, a high-quality store-bought frosting can save time and still taste great.

How do I make this cake even more festive?

Try adding gold sprinkles, edible glitter, or extra chocolate shavings for a more elegant finish!

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