Chocolate Caramel Cake (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1 tablespoon vanilla
02 -
3 egg yolks, large
03 -
1 teaspoon baking soda
04 -
2 large eggs
05 -
¾ cup sour cream
06 -
½ tablespoon baking powder
07 -
1¾ cups sugar, granulated
08 -
¾ cup vegetable oil
09 -
1½ cups water, hot
10 -
¼ cup light brown sugar
11 -
1 cup cocoa powder
12 -
1 teaspoon salt
13 -
2½ cups plain flour
→ Chocolate Ganache
14 -
⅔ cup heavy cream
15 -
16 ounces chopped milk chocolate (or 2½ cups chips)
→ Salted Peanut Caramel Sauce
16 -
½ cup salted roasted peanuts, roughly chopped
17 -
1 teaspoon salt
18 -
1 cup water
19 -
2 cups white sugar
20 -
½ cup thick cream
21 -
½ teaspoon vanilla
# Instructions:
01 -
Stir cocoa with boiling water. Mix the dry stuff first, then add the eggs, oil, and other wet things. Pour the batter into three 9-inch pans and bake at 350°F for about 25-27 minutes.
02 -
Gently heat cream with the chocolate in the microwave, stopping every 30 seconds to stir. Once silky, let it cool for 10 minutes to thicken.
03 -
Heat the sugar and water until it turns golden brown. Carefully add cream, stirring constantly, then toss in the salt, peanuts, and vanilla.
04 -
Stack cake layers with ganache and caramel in between. Spread the top with more ganache and drizzle caramel over the edges.
# Notes:
01 -
As it cools, the caramel gets thicker.
02 -
The caramel bubbles up a lot, so use a bigger pot.