Salted Caramel Chocolate Cake (8-inch)  

Prep: 45 min | Bake: 30 min | Serves: 10-12  

Ingredients  

*Chocolate Cake:*  

- 250g all-purpose flour  

- 300g sugar  

- 80g cocoa powder  

- 1½ tsp baking powder  

- 1½ tsp baking soda  

- 1 tsp salt  

- 2 eggs  

- 250ml milk  

- 125ml vegetable oil  

- 2 tsp vanilla extract  

- 250ml hot water  

*Salted Caramel:*  

- 200g sugar  

- 90g unsalted butter  

- 120ml heavy cream  

- 1 tsp sea salt  

*Chocolate Ganache:*  

- 200g dark chocolate  

- 200ml heavy cream  

*Decoration:*  

- Flaky sea salt  

- Caramel drizzle 

Instructions

1. *Cake:*  

   - Mix dry ingredients. Add eggs, milk, oil, and vanilla; beat well.  

   - Gradually add hot water (batter will be thin).  

   - Divide into two 8-inch pans. Bake at 180°C (350°F) for 30 min. Cool.  

2. *Caramel:*  

   - Melt sugar in a pan until amber.  

   - Whisk in butter, then cream (carefully - it will bubble).  

   - Add salt. Cool to room temperature.  

3. *Ganache:*  

   - Heat cream; pour over chopped chocolate. Let sit 2 min, then stir until smooth.  

4. *Assemble:*  

   - Place first cake layer; spread with caramel.  

   - Add second layer; cover with ganache.  

   - Drizzle extra caramel and sprinkle sea salt.  

Tip: For cleaner slices, chill cake 30 min before cutting.