Chocolate Caramel Cake

Total Time: 55

Prep Time: 30

Cook Time: 25

Servings:

This lush chocolate cake is rich and exquisite. Better yet, poke and fill the cake with caramel sauce and top with fudgy chocolate frosting.

Preheat the oven to 325 degrees
In a mixing bowl combine flour, sugar, cocoa powder, soda and salt
Add the hot water, whole milk and vegetable oil, Stir until combined
Add eggs, sour cream and vanilla extract. Stir until the batter is smooth
Pour the batter into three 8" round cake pans or two 10" round cake pans. Make sure to grease the pans and line them with parchment paper first so that the cakes can be easily removed when finished baking.
Bake for 25 minutes

In a medium saucepan over medium low heat melt the butter
Add the brown sugar, cream, salt, and vanilla extract. Stir until smooth
Continue to stir and cook until the mixture starts to boil, once boiling, continue and time for 5 minutes
Remove from heat and allow it to cool down before you pour it over your cake.

In a microwave safe bowl add the chocolate chips and cream
Microwave for 30 seconds and then stir the chocolate mixture. Repeat and then stir vigorously until all the chocolate chips are melted and the mixture is smooth. Set aside.
In a standing mixer whip the butter until smooth
Add the powdered sugar and mix it until combined.
Pour the chocolate ganache mixture into the standing mixer and stir until combined.
Once combined, whip the frosting for 2 minutes until lighter in color and texture.

Once the cake is cooled, poke holes into the cake. Pour the caramel sauce over the cake and allow it to soak into the cake.
After the caramel has soaked in, frost the cake with chocolate frosting
**Optional** Sprinkle toffee bits on top