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Ingredients:
For the chocolate sponge cake:
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
For the caramel filling:
1 cup dulce de leche or thick caramel sauce
1 cup heavy cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For the chocolate ganache:
1 cup semi-sweet chocolate chips or chopped dark chocolate
1/2 cup heavy cream
For decoration:
Caramel buttercream (optional, for piping rosettes)
Extra caramel drizzle
Directions:
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