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 (store-bought or homemade)
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Equipment Needed
- 2 round 9-inch cake pans
- Mixing bowls
- Measuring cups and spoons
- Electric mixer or whisk
- Rubber spatula
- Cooling rack
- Small saucepan
- Piping bag (optional for decorating)
Step-by-Step Instructions
First, I always start by preheating my oven to 350°F (175°C) and greasing my cake pans—this helps prevent any sticking! In a large mixing bowl, I combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. I usually use a whisk to make sure all the dry ingredients are well combined. Next, I add the eggs, milk, oil, and vanilla extract, mixing until it’s nice and smooth. Then, I gently stir in the boiling water. This step may seem odd, but it makes the cake incredibly moist! (See the next page below to continue steps…)