One slice and it’s already gone… 
For the Chocolate Cake:
• 1¾ cups flour (220 g)
• ¾ cup cocoa powder (75 g)
• 1½ cups granulated sugar (300 g)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs (at room temperature)
• 1 cup milk (240 ml)
• ½ cup vegetable oil (120 ml)
• 2 teaspoons vanilla extract
• 1 cup hot water or hot coffee
For the Caramel Filling:
• 1 cup thick caramel sauce (240 ml)
• 2 tablespoons butter
For the Chocolate Ganache:
• 180 g dark chocolate
• ¾ cup cream (180 ml)
Instructions
Cake:
1. Preheat the oven to 340°F (170°C).
2. Mix the flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Add the eggs, milk, oil, and vanilla, and whisk until smooth.
4. Add the hot water/coffee and stir (the batter will be runny).
5. Pour into a 22–24 cm pan lined with parchment paper.
6. Bake for 45–50 minutes. A toothpick should come out slightly moist.
7. Cool completely.
Caramel Filling:
1. Heat the caramel and butter in a small saucepan.
2. Remove from heat when smooth.
Ganache:
1. Heat the cream until it reaches boiling point.
2. Pour over the chocolate.
3. Wait 1 minute and stir.
Assembly:
1. Cut the cake in half horizontally.
2. Spread caramel on the bottom layer.
3. Place the top layer on top, pressing down gently.
4. Pour the ganache over it, allowing it to drip down.
5. Let it rest in the refrigerator for 1 hour.
Information
• Cooking Time: ~55 min
• Servings: 8 slices
• Calories: ~500 kcal / slice
Tip:
Using hot coffee will make the chocolate flavor more intense 
Don’t spread the caramel while it’s too hot, or it will melt the cake 
