chocolate filled with caramel or your favorite chocolate
Preheat oven to 350ºF (180ºC). Grease three 8-inch (20cm) round cake pans, line the bases with non stick baking paper and dust the sides with flour.
In a small bowl, combine chocolate and boiling water. Stir until chocolate is completely melted. You may need to microwave it a little to finish melting the chocolate. Cool to room temperature
Sift together the cocoa, flour, baking (bicarb) soda and salt in a medium bowl and set aside.
In a stand mixer bowl, beat the butter and superfine (castor) sugar for 2 minutes until creamy and fluffy. Add the eggs one at a time until combined. Stir in vanilla. With the mixer on low speed add the cooled chocolate mixture and stir to combine.
With the mixer on low, add half of the dry ingredients followed by half the sour cream. Then repeat to use up all the flour and sour cream. Scrape the bottom of the bowl to make sure everything is incorporated. Beat on medium until for 2 minutes until light and fluffy.
Pour into prepared cake pans and bake for 28-32 minutes. The cake will be done when a skewer or toothpick is inserted and comes out clean.
Allow cakes to cool in the pans for 10 minutes and then turn out to a cooling rack to cool completely. For best results wrap individually in plastic wrap and refrigerate overnight. Or freeze until needed.
Put the sugar in a medium, heavy base saucepan (don't choose a small saucepan because this is going to bubble up) and cook over a low-medium heat until melted and caramelized. Don't stir but swirl the pan around to mix the sugar. Be careful not to let it burn.
Once it's all melted and amber in color add the cream, whisking quickly to combine.
Remove the saucepan from the heat and whisk in the butter and salt. It will bubble up but will calm down as you whisk.
Let it cool then pour into a jar, seal with a lid then store in the refrigerator until needed.
Into a bowl, sift the powdered (icing) sugar and cocoa.
Beat the butter in the bowl of a stand mixer (or hand held electric mixer) until pale, fluffy and creamy.
Add the combined powdered (icing) sugar and cocoa, vanilla and salt. Mix until coming together.
Add cream and beat until for 2 or 3 minutes until lightened and creamy.
If not ready to use, store in the refrigerator in a sealed container.
Assembling chocolate cake with caramel
Place one cake layer on a cake plate and spread with ⅓ of the chocolate frosting. With the back of a teaspoon make two deep circles (one smaller and a larger one around it) into the frosting. Check the pictures above.
With a teaspoon, spoon caramel into the deep circles made in the frosting. Cover with another layer of cake and repeat with chocolate frosting and caramel.
Top with the final layer of cake and remaining chocolate frosting.
To decorate, pile chopped caramel filled chocolate onto the top of the cake then drizzle with as much caramel as desired.
Serve immediately or refrigerate for up to one day.
Serve in wedges with any leftover caramel. Enjoy!
Tips for successInstead of tackling this whole cake in one day, prepare the caramel and the cake the day before. Wrap the cake in plastic and store in the refrigerator. Cold cake is easier to handle.
It's important to measure all ingredients properly. If not using scales, measure the flour by first stirring to loosen then spoon the flour and level off with a knife. Never pack the flour into the measuring cup.
For best results, have all your ingredients at room temperature.
Before frosting, be sure that the cake is completely cool.
To make your life easier, bake the cake and prepare the caramel the day before.
How to make this cake in advanceYes, simply bake the cakes, wrap in plastic and freeze undecorated. Make the chocolate frosting and caramel and store separately in sealed containers in the refrigerator. Chocolate frosting will need to come to cool room temperature and whipped until smooth before using. Decorate while cakes are frozen - it's much easier!The chocolate cake component of this dessert has been adapted from Cake Paper Party