CARAMEL CHOCOLATE CAKE

Two layer of moist chocolate cake filled with caramel and chocolate ganache.

INGREDIENTS

Dry ingredients:

2 cups powdered sugar

1 cup brown sugar

2 and 3/4 cups all-purpose flour

1 and 1/2 cups unsweetened cocoa powder

3 teaspoons baking soda

1 and 1/2 teaspoons baking powder

1 and 1/4 teaspoons salt

Wet ingredients:

3 eggs + 2 egg yolks

1 and 1/2 cups sour cream

1/3 cup milk at room temperature

3/4 cup unsalted butter

2 tablespoons vanilla extract

1 and 1/2 cups hot water

Caramel and chocolate frosting:

2 tablespoons caramel sauce (homemade or store-bought)

Chocolate frosting (checkout the post)

INSTRUCTIONS

Preheat oven to 180 degree Celsius. Line the pans with baking paper and set pans aside.

In the mixing bowl, sieve and combine all the dry ingredients and mix until thoroughly combined.

In another bowl combine the eggs, egg yolks, sour cream, milk, butter and vanilla extract. Pour mixture into the dry ingredients and beat until just incorporated. Finally pour in hot water and continue mixing until completely combined. The batter will be thin.

Divide batter evenly among prepared pans. Bake for 30 minutes. Test with a toothpick and toothpick should come out clean. Cool cakes completely.

Prepare the frosting . Check the link https://www.rupzbaking.com/post/homemade-chocolate-frosting

Using a knife, level the cakes. Transfer 1st layer to a large plate or cake stand. Spread a thin layer of frosting on top and then add caramel sauce. Then top in the second layer of cake and thinly spread it with a layer of frosting, then add caramel. Place cake in the fridge to set for 1 hour. Once set, slice and serve.

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