Description
Gooey Chocolate Caramel Crunch Cake
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup brown sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups caramel sauce
1 cup chocolate chips
1 cup chopped chocolate curls
Directions:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes.
Stir in the boiling water. The batter will be thin, but that’s okay.
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them to wire racks to cool completely.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of caramel sauce over the top, then sprinkle with chocolate chips.
Add the second cake layer and repeat the caramel and chocolate chip layer.
Top with the third cake layer. Pour the remaining caramel sauce over the top, allowing it to drip down the sides.
Garnish the top with chopped chocolate curls.
Prep Time: 25 minutes | Cooking Time: 35 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 12 servings
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