This Chocolate Caramel Crunch Cake is a showstopper that will impress at any gathering. With its rich layers of chocolate cake, luscious caramel sauce, and delightful crunch from the chocolate chips, it’s a dessert that promises to be both decadent and satisfying. Perfect for celebrations, this cake is sure to be a hit with anyone who loves the irresistible combination of chocolate and caramel!
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
Instructions:
- Prepare the Cake: Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy release.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Add Wet Ingredients: Pour in the eggs, milk, vegetable oil, and vanilla extract. Beat the mixture on medium speed for about 2 minutes, until the batter is smooth and free of lumps.
- Incorporate Boiling Water: Gradually stir in the boiling water. The batter will be thin, which is normal and helps create a moist cake.
- Bake the Layers: Evenly divide the batter between the three prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Assemble the Cake: Once the cakes are completely cool, place the first layer on a serving plate. Generously spread caramel sauce over the top, then sprinkle with chocolate chips for added texture.