Decadent Chocolate Delight Cake

Prepare the Cake:

Preheat the oven to 180°C (356°F). Grease and flour a 28×18 cm baking mold.

In a mixing bowl, beat the eggs with salt, vanilla sugar, and sugar until pale and fluffy.

In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually add to the egg mixture, mixing until well combined.

Stir in the boiling water until smooth.

Pour the batter into the prepared baking mold and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool completely.

Prepare the Caramel:

In a saucepan, heat the sugar over medium heat until it melts and turns golden brown.

Carefully add the hot cream while stirring constantly until smooth.

Remove from heat and stir in the butter until melted. Set aside to cool slightly.

Prepare the Cream:

In a mixing bowl, whip the heavy cream until stiff peaks form.

In another bowl, beat the cream cheese until smooth.

Gently fold the whipped cream into the cream cheese until well combined.

Spread the cream mixture evenly over the cooled cake. Refrigerate for at least 4 hours to set.