Decadent layers of rich chocolate cake filled with gooey caramel, topped with silky ganache, crunchy almonds, and coconut flakes.
📝 Ingredients
For the Cake:
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2 cups all-purpose flour
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¾ cup unsweetened cocoa powder
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1½ tsp baking powder
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1½ tsp baking soda
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½ tsp salt
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1 cup granulated sugar
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1 cup brown sugar
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2 large eggs
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1 cup buttermilk
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot water
For the Caramel Filling:
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1 cup dulce de leche or thick caramel sauce
For the Ganache:
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
For the Topping:
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½ cup chopped almonds
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2 tbsp shredded coconut
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Extra ganache swirls (optional)
👩🍳 Instructions
1. Bake the Cake Layers:
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Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
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In a large bowl, whisk together:
flour, cocoa powder, baking powder, baking soda, salt, sugar, and brown sugar. -
Add in eggs, buttermilk, oil, and vanilla. Mix until smooth.
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Slowly stir in hot water. (The batter will be thin—this is normal.)
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Divide batter evenly among the pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. -
Let the cakes cool completely.
2. Make the Ganache:
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Heat heavy cream in a small saucepan until just simmering.
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Pour over chocolate chips in a heat-safe bowl.
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Let sit for 1–2 minutes, then stir until smooth and glossy.
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Let cool slightly before using.
3. Assemble the Cake:
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Place the first cake layer on a serving plate or cake stand.
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Spread a layer of caramel sauce over the top.
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Add the second cake layer and repeat with more caramel.
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Top with the final layer. Pour ganache over the top, letting it drip down the sides for a dramatic effect.
4. Garnish:
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Sprinkle chopped almonds and shredded coconut over the ganache.
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Add ganache swirls or piped dollops for extra flair (optional).
🍴 Serve & Enjoy
Slice generously and enjoy every gooey, chocolatey, nutty bite of this indulgent showstopper.
