Decadent chocolate caramel cake

★Ingredients

For the Cake:

1 3/4 cups (220g) all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 cup (75g) unsweetened cocoa powder

1 1/2 cups (300g) granulated sugar

1 teaspoon salt

2 large eggs

1 cup (240ml) whole milk

2 teaspoons vanilla extract

1 cup (240ml) boiling water

1/2 cup (120ml) vegetable oil

For the Caramel Sauce:

1 cup (200g) granulated sugar

6 tablespoons (85g) unsalted butter, cut into pieces

1/4 cup (60ml) water

1/2 cup (120ml) heavy cream

1 teaspoon vanilla extract

Pinch of salt

For the Chocolate Frosting:

1 cup (230g) unsalted butter, softened

1 cup (100g) unsweetened cocoa powder

1/2 cup (120ml) heavy cream

3 1/2 cups (440g) powdered sugar

2 teaspoons vanilla extract

Pinch of salt

Tater tots loaded with creamy sausage sauce

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★Instructions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, sift together the flour, baking powder, baking soda, cocoa powder, sugar, and salt.
3. Add the eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined.
4. Reduce the speed to low and carefully add the boiling water. Beat on high for about 1 minute to add air to the batter.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.

Make the Caramel Sauce:

1. In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves.
2. Increase the heat to high and bring to a boil without stirring. Cook until the mixture turns a deep amber color, about 5-6 minutes.
3. Remove from heat and carefully add the butter, stirring until melted.
4. Slowly add the cream, vanilla, and salt, stirring until smooth. Let the caramel sauce cool.

Make the Chocolate Frosting:

1. In a large mixing bowl, beat the butter until creamy.
2. Gradually add the powdered sugar and cocoa powder, beating on low speed until combined.
3. Add the heavy cream, vanilla, and salt. Beat on high speed until the frosting is light and fluffy.

Assemble the Cake:

1. Place one cake layer on a serving plate. Spread a layer of caramel sauce over the top.
2. Place the second cake layer on top of the caramel layer.
3. Frost the top and sides of the cake with the chocolate frosting.
4. Drizzle additional caramel sauce over the top of the cake, allowing it to drip down the sides.

Enjoy!