Caramel Chocolate Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1¾ cups white sugar
02 -
¾ cup sour cream
03 -
2½ cups plain flour
04 -
3 large yolks from eggs
05 -
1 cup cocoa powder
06 -
¼ cup light brown sugar
07 -
¾ cup neutral oil, like vegetable oil
08 -
1 Tbsp vanilla
09 -
½ Tbsp baking powder
10 -
2 whole large eggs
11 -
1 tsp salt
12 -
1 tsp baking soda
13 -
1½ cups hot water
→ Chocolate Ganache
14 -
⅔ cup heavy whipping cream
15 -
16 oz chopped milk chocolate (or 2½ cups chips)
→ Salted Peanut Caramel Sauce
16 -
½ tsp vanilla
17 -
1 cup water
18 -
½ cup roasted, salted peanuts, roughly chopped
19 -
½ cup thick cream
20 -
2 cups white sugar
21 -
1 tsp table salt
# Instructions:
01 -
Stir cocoa into hot water. Mix all your dry stuff, then combine with the wet mixture. Pour into three 9-inch round cake pans and bake at 350°F for about 25-27 minutes.
02 -
Heat up the chocolate and heavy cream in 30-second bursts in the microwave. Mix until it's completely smooth, then let it sit for around 10 minutes to firm up.
03 -
Heat up sugar and water until the color turns amber. Slowly add in the cream (it might bubble a lot), then mix in vanilla, salt, and peanuts.
04 -
Stack the baked layers with ganache and caramel between each one. Cover with extra ganache and drizzle caramel over the top so it runs down the edges.
# Notes:
01 -
Caramel will set up more as it cools down.
02 -
Use a big pot for the caramel to stop it from boiling over.