Decadent Caramel Chocolate Cake

Instructions

Preheat the oven to 175°C (350°F). Grease and line two 22 cm round cake pans.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, beat sugar and eggs until smooth.
Add milk, oil, and vanilla extract. Mix well.
Gradually add the dry ingredients, mixing until combined.
Slowly pour in the hot coffee or water and mix until smooth. The batter will be thin.
Divide the batter evenly between pans.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Heat the sugar in a saucepan over medium heat, stirring constantly until melted and amber in color.
Carefully add the butter and stir until fully melted.
Slowly pour in the warm cream while whisking continuously.
Let the sauce simmer for 1–2 minutes until smooth and thick.
Remove from heat and stir in salt if using. Allow to cool slightly.

Place one cake layer on a serving plate.
Spread a generous layer of caramel sauce over the top.
Add a layer of chocolate frosting.
Place the second cake layer on top.
Frost the top and sides of the cake evenly.
Drizzle remaining caramel sauce over the cake, allowing it to drip down the sides.

Use high-quality cocoa powder for deeper chocolate flavor.
Allow caramel to cool slightly before spreading to prevent melting the frosting.
For extra indulgence, add chocolate chips or caramel bits between layers.
Chill the cake for 30 minutes before slicing for cleaner cuts.