Decadent Death By Chocolate and Caramel Dessert

This Death By Chocolate and Caramel dessert is the ultimate treat for chocoholics. Layers of rich chocolate cake, velvety caramel sauce, and creamy chocolate mousse are topped with a luscious chocolate ganache. This show-stopping dessert is sure to impress at any gathering or special occasion. Get ready to indulge in pure chocolatey bliss!

Ingredients

• 1 ¾ cups all-purpose flour
• 2 cups granulated 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
• 1 cup caramel sauce
• 2 cups heavy cream
• 12 ounces semisweet chocolate chips
• 1 teaspoon instant coffee granules
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped chocolate or chocolate shavings for garnish

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until well combined.
4. Reduce the speed to low and slowly pour in the boiling water. Mix until the batter is smooth and thin.
5. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are cool, use a knife to level the tops if necessary. Set one cake layer on a serving platter.
9. Pour the caramel sauce over the top of the cake layer, spreading it evenly with a spatula.
10. In a separate mixing bowl, whip the heavy cream until soft peaks form.
11. Melt the chocolate chips in a heatproof bowl set over a pan of simmering water. Stir in the instant coffee granules.
12. Remove the chocolate from the heat and let it cool slightly. Then, fold the whipped cream into the melted chocolate mixture.
13. Spread the chocolate mousse over the caramel layer in the cake pan.
14. Place the second cake layer on top of the mousse. Press it down gently to secure.
15. In a small saucepan, heat the remaining caramel sauce over medium heat until warm and pourable. Drizzle it over the top of the cake layer.
16. Refrigerate the cake for at least 2 hours, or until the mousse is set.
17. Just before serving, prepare the chocolate ganache. In a saucepan, heat the heavy cream until it begins to simmer.
18. Remove from heat and stir in the powdered sugar and vanilla extract until smooth.
19. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until the ganache is smooth and shiny.
20. Allow the ganache to cool slightly, then pour it over the chilled cake, letting it drip down the sides.
21. Garnish the cake with chopped chocolate or chocolate shavings.
22. Savor every bite of this indulgent Death By Chocolate and Caramel dessert!

Interesting Facts