Decadent Chocolate Caramel Nut Cake

This chocolate caramel nut cake is a showstopper dessert that combines the irresistible flavors of rich chocolate, gooey caramel, and crunchy nuts. With its moist and tender crumb, this cake is a true indulgence for chocolate lovers. The layers of chocolate cake are filled with caramel and toasted nuts, topped with a luscious chocolate ganache, and garnished with more caramel and nuts. This cake is perfect for special occasions or whenever you crave a sweet and luxurious treat. Prepare to impress your guests with this heavenly dessert!

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1 cup caramel sauce
• 1 cup chopped mixed nuts (such as walnuts and pecans)
• 1 cup heavy cream
• 12 ounces semisweet chocolate, chopped
• 1/2 cup caramel sauce, for garnish
• 1/2 cup chopped mixed nuts, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing well after each addition.
5. Stir in the boiling water until the batter is smooth and well combined.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
9. Once the cakes are cooled, slice each cake in half horizontally to create 4 layers.
10. Spread caramel sauce on top of each layer, and sprinkle chopped nuts over the caramel layer.
11. In a small saucepan, heat the heavy cream until it just begins to simmer.
12. Remove from heat and add the chopped semisweet chocolate. Let it sit for a minute to melt, then stir until smooth and combined.
13. Place one cake layer on a serving plate and pour some of the chocolate ganache over it, allowing it to drizzle down the sides.
14. Repeat the process with the remaining cake layers, caramel, nuts, and ganache.
15. Refrigerate the cake for at least 1 hour to allow the ganache to set.
16. Before serving, drizzle additional caramel sauce over the top of the cake and sprinkle with chopped nuts for garnish.

Interesting Facts