Caramel Chocolate Layer Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 cup cocoa powder
02 -
1½ cups boiling water
03 -
2½ cups all-purpose flour
04 -
1¾ cups granulated sugar
05 -
¼ cup brown sugar
06 -
½ Tbsp baking powder
07 -
1 tsp baking soda
08 -
1 tsp salt
09 -
2 large eggs
10 -
3 large egg yolks
11 -
¾ cup vegetable oil
12 -
¾ cup sour cream
13 -
1 Tbsp vanilla extract
→ Chocolate Ganache
14 -
16 oz. milk chocolate, chopped (or 2½ cups chocolate chips)
15 -
⅔ cup heavy cream
→ Salted Peanut Caramel Sauce
16 -
2 cups granulated sugar
17 -
1 cup water
18 -
½ cup heavy cream
19 -
1 tsp salt
20 -
½ tsp vanilla extract
21 -
½ cup roasted salted peanuts, coarsely chopped
# Instructions:
01 -
Mix cocoa with boiling water. Combine dry ingredients, then add wet ingredients. Divide batter between three 9" pans and bake at 350°F for 25-27 minutes.
02 -
Microwave chocolate and cream in 30-second intervals until melted and smooth. Let stand 10 minutes to thicken.
03 -
Cook sugar and water until amber. Add cream carefully, then stir in salt, vanilla, and peanuts.
04 -
Layer cake with ganache and caramel sauce between layers. Top with remaining ganache and caramel, allowing it to drip down sides.
# Notes:
01 -
Caramel sauce will thicken as it cools
02 -
Use a larger saucepan for caramel as mixture will bubble up