Description
A rich and decadent chocolate cake layered with creamy caramel and topped with a luscious chocolate ganache.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup caramel sauce
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add eggs, milk, oil, and vanilla to the dry ingredients and mix until well combined.
- Stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cooled, spread caramel sauce between the layers of cake.
- In a saucepan, heat heavy cream until just boiling, then pour over chopped chocolate. Let sit for a few minutes, then stir until smooth.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Chill the cake for at least 30 minutes before serving.
Notes
- For a richer flavor, use dark chocolate for the ganache.
- Store leftovers in an airtight container in the refrigerator.
- Can be made a day in advance for better flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg