Chocolate Caramel Layers (Print Version)
# Ingredients:
→ Chocolate Cake
01 -
¾ cup sour cream
02 -
1 tsp salt
03 -
¾ cup vegetable oil
04 -
2 large eggs
05 -
½ Tbsp baking powder
06 -
2½ cups all-purpose flour
07 -
1 tsp baking soda
08 -
¼ cup brown sugar
09 -
3 large egg yolks
10 -
1½ cups boiling water
11 -
1 Tbsp vanilla extract
12 -
1 cup cocoa powder
13 -
1¾ cups granulated sugar
→ 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 -
½ cup heavy cream
18 -
½ tsp vanilla extract
19 -
1 tsp salt
20 -
2 cups granulated sugar
21 -
1 cup water
# Instructions:
01 -
Stir the boiling water into cocoa powder. In a separate bowl, mix all the dry stuff, then add the wet ingredients. Split evenly into three 9-inch pans and bake at 350°F for about 25-27 minutes.
02 -
Heat the chocolate and cream in a microwave, stopping every 30 seconds to stir. Once smooth, let it sit for 10 minutes to thicken.
03 -
Heat sugar and water until it’s a golden amber color. Slowly mix in the cream, then add salt, vanilla, and peanuts.
04 -
Put layers of cake together with the ganache and caramel sauce in between. Spread the rest of the ganache and caramel on top, letting some drip down the sides.
# Notes:
01 -
Caramel gets thicker when it cools down.
02 -
A bigger saucepan is better for caramel since it bubbles a lot.