Chocolate Caramel Layers (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
¾ cup sour cream
02 -
3 large egg yolks
03 -
2 large eggs
04 -
1½ cups boiling water
05 -
1 Tbsp vanilla extract
06 -
1¾ cups granulated sugar
07 -
1 cup cocoa powder
08 -
½ Tbsp baking powder
09 -
¼ cup brown sugar
10 -
¾ cup vegetable oil
11 -
2½ cups all-purpose flour
12 -
1 tsp baking soda
13 -
1 tsp salt
→ Chocolate Ganache
14 -
⅔ cup heavy cream
15 -
16 oz. milk chocolate, chopped (or 2½ cups chocolate chips)
→ Salted Peanut Caramel Sauce
16 -
½ cup roasted salted peanuts, coarsely chopped
17 -
2 cups granulated sugar
18 -
1 tsp salt
19 -
½ cup heavy cream
20 -
1 cup water
21 -
½ tsp vanilla extract
# Instructions:
01 -
Whisk cocoa into the hot water. Stir the dry and liquid mixes separately, then combine them. Split the batter into three 9-inch pans and bake for 25-27 minutes at 350°F.
02 -
Heat the chocolate and cream in 30-second bursts in the microwave, mixing until smooth. Let it sit for 10 minutes to thicken up.
03 -
Bring water and sugar to a golden color over heat. Slowly mix in the cream, then add peanuts, vanilla, and salt.
04 -
Spread ganache and caramel between the layers of your cake. Cover the top with the rest, letting it drip over the sides.
# Notes:
01 -
As it cools, the caramel will become thicker.
02 -
The caramel bubbles a lot, so use a bigger pot.