Decadent Chocolate Caramel Cake

Decadent Chocolate Caramel Cake

Ingredients:

For the Cake:

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Caramel Filling:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt

For the Chocolate Ganache:

• 8 ounces semi-sweet chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons unsalted butter

For Decoration:

• Chocolate shavings or curls
• Whipped chocolate buttercream (optional)

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
4. Gradually add the boiling water to the mixture, stirring until smooth (the batter will be thin).
5. Pour the batter evenly into the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the Caramel Filling:

1. In a medium saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves.
2. Increase the heat to high and bring the mixture to a boil without stirring. Cook until it turns a deep amber color.
3. Carefully add the heavy cream (the mixture will bubble vigorously), and stir until smooth.
4. Remove from heat and stir in the butter, vanilla extract, and sea salt. Let it cool completely before using.

For the Chocolate Ganache:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to boil.
3. Pour the hot cream over the chocolate and let it sit for 2 minutes.
4. Add the butter and stir until the mixture is smooth and glossy.
5. Allow the ganache to cool slightly before using.

To Assemble:

1. Place one layer of the cooled cake on a serving plate.
2. Spread the caramel filling evenly over the top of the cake layer.
3. Place the second cake layer on top.
4. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
5. Decorate with chocolate shavings or curls and whipped chocolate buttercream, if desired.

Enjoy your decadent chocolate caramel cake!