Description
A rich and indulgent layered cake featuring moist chocolate, creamy caramel, and crunchy almonds, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 cup brown sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 cup dulce de leche or thick caramel sauce
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup chopped almonds
- 2 tablespoons shredded coconut
- Extra ganache swirls (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a large bowl, mix flour, cocoa powder, baking powder, baking soda, salt, sugar, and brown sugar. Add eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth. Stir in hot water. Divide batter into cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool completely.
- Heat heavy cream until simmering. Pour over chocolate chips and stir until smooth. Let it cool slightly.
- Place one cake layer on a serving plate. Spread caramel sauce on top, repeat with second layer, then top with the final cake layer. Pour ganache over the top, allowing it to drip down the sides.
- Decorate with chopped almonds, shredded coconut, and additional ganache swirls if desired.
- Slice the cake and enjoy!
Notes
Make sure all ingredients are at room temperature for best results. Store leftovers in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg