Caramel Chocolate Cake
This Caramel Chocolate Cake features layers of decadent cake, chocolate ganache and salted caramel. It's like a giant molten chocolate cake...but better!
Servings: 12 servings
Calories: 591kcal
Ingredients
For the Chocolate Cake
- 1 cup cocoa powder
- 1½ cups boiling water
- 2½ cups all-purpose flour
- 1¾ cups granulated sugar
- ¼ cup brown sugar
- ½ Tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3 additional large egg yolks
- ¾ cup vegetable oil
- ¾ cup sour cream
- 1 Tbsp vanilla extract
For the Chocolate Ganache
- 16 oz. milk chocolate chopped, or 2½ cups of milk chocolate chips
- ⅔ cup heavy cream
For the Salted Peanut Caramel Sauce
- 2 cups granulated sugar
- 1 cup water
- ½ cup heavy cream
- 1 tsp salt
- ½ tsp vanilla extract
- ½ cup roasted salted peanuts, coarsely chopped
Instructions
For the Chocolate Cake
- Preheat oven to 350°F.
- Grease or spray (3) 9” round cake pans. Line the bottom of each pan with parchment paper.
- Using a medium mixing bowl, whisk together cocoa powder and boiling water until smooth; set aside.
- Using a large bowl, add the dry ingredients (flour, sugar, brown sugar, baking powder, baking soda and salt); whisk until well combined.
- Add eggs, egg yolks, vegetable oil, sour cream and vanilla; whisk until well combined.
- Finally, add the cocoa powder and hot water mixture to the bowl in several additions, whisking well between each addition.
- Divide batter evenly into baking pans; tap pans lightly on countertop to release any air bubbles.
- Bake at 350°F for 25-27 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cakes cool in pan for 15 minutes and then transfer cake layers to a wire rack until completely cool. (Note: Remove parchment paper from bottom of cakes when transferring them to the racks.)
For the Chocolate Ganache
- Using a microwave-safe bowl, add the chopped chocolate and heavy cream. Microwave in 30 second intervals, stirring after each interval, until chocolate has fully melted and mixture is smooth.
- Let ganache stand for 10 minutes to thicken slightly.
For the Salted Peanut Caramel Sauce
- Using a medium saucepan, add sugar and water; stir until well combined. (Note: Use a larger saucepan than you think as the mixture will expand rapidly when the cream is added later.)
- Place over medium-high heat and cook, stirring often, for about 10 minutes, or until mixture is amber colored.
- Remove from heat and add heavy cream; stir until well combined. (Note: The mixture will bubble up rapidly when the cream is added, so be careful!)
- Add salt, vanilla and chopped peanuts; stir until well combined.
- Immediately assemble cake before the sauce hardens. (Note: If sauce begins to thicken too much to spread, just put the saucepan back over medium heat until it loosens up. You can also add a splash of additional cream if needed.)
To Assemble
- Place one layer of cake on large serving plate.
- Pour ¼ of the chocolate ganache on top of the cake; use an offset spatula to spread ganache to the edges of the cake.
- Spread ¼ of the caramel sauce on top of the chocolate ganache.
- Repeat process with another layer of cake and another ¼ of the ganache and caramel sauce.
- Place 3rd layer on top of cake.
- Spread the remaining ½ of chocolate ganache on top.
- Spread the remaining ½ of the caramel sauce on top, letting the excess drip down the sides of the cake.
Nutrition
Calories: 591kcal | Carbohydrates: 116g | Protein: 10g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 520mg | Potassium: 398mg | Fiber: 5g | Sugar: 88g | Vitamin A: 534IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 4mg
