Chocolate Caramel Layers (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
1½ cups boiling hot water
02 -
1 cup unsweetened cocoa powder
03 -
1¾ cups white sugar
04 -
¼ cup packed light brown sugar
05 -
2½ cups plain flour
06 -
½ Tbsp baking powder
07 -
1 tsp table salt
08 -
1 tsp baking soda
09 -
3 egg yolks, large
10 -
2 eggs, large
11 -
¾ cup neutral oil (like vegetable)
12 -
¾ cup creamy sour cream
13 -
1 Tbsp vanilla essence
→ Chocolate Ganache
14 -
⅔ cup heavy whipping cream
15 -
16 oz. chopped milk chocolate (or 2½ cups of chocolate chips)
→ Salted Peanut Caramel Sauce
16 -
1 cup cold water
17 -
2 cups granulated white sugar
18 -
1 tsp regular salt
19 -
½ cup heavy cream
20 -
½ tsp vanilla essence
21 -
½ cup roughly chopped roasted salted peanuts
# Instructions:
01 -
Stir cocoa powder into hot water until smooth. Whisk the dry stuff together, then add the liquids. Split mixture into three greased 9" pans and cook at 350°F for 25-27 minutes.
02 -
Warm the chocolate and cream in the microwave for 30 seconds at a time, stirring after each, until glossy and smooth. Let it sit about 10 minutes to thicken up.
03 -
Heat water and sugar in a pot until it turns amber-colored. Slowly drizzle in cream while stirring, then toss in salt, peanuts, and vanilla.
04 -
Layer cakes with ganache and peanut caramel between. Pour the rest of the ganache and caramel on top, letting it spill down the sides.
# Notes:
01 -
Caramel will get thicker as it cools down
02 -
Caramel will bubble up, so use a bigger pot