Fluffy and moist chocolate cake with condensed milk frosted with silky chocolate frosting and filled with a salted caramel sauce!

AP flour cocoa powder baking powder salt unsalted butter canola oil granulated sugar eggs vanilla extract sour cream milk



granulated sugar water heavy cream unsalted butter salt



butter condensed milk cocoa powder vanilla extract


STEP 1: For the caramel sauce, swirl sugar and water until sugar is fully immersed. Place saucepan over heat until the sugar dissolves and turns an amber color.

STEP 2: Remove from heat and stir in butter. Pour in heavy cream and mix. Pour into a jar and stir in salt and vanilla extract. Cool and refrigerate.

STEP 3: For the cake, bring all ingredients to room temperature. In a bowl, whisk together the flour, cocoa powder, baking powder and salt.

STEP 4: Whisk butter and granulated sugar in a separate bowl in an electric mixer. Add oil and beat. Add eggs on at a time and beat until mixed.

STEP 5: Add the sour cream and vanilla and beat. Add half of the dry ingredients to the batter. Stream in the milk and in the rest rest of the dry ingredients.

STEP 6: Distribute batter among 3 prepared cake pans. Bake at 350F for 30 min. Remove from oven and invert them onto a tea towel. Cool before frosting.

STEP 7: For the frosting, whisk butter until pale and fluffy. Slowly pour in sweetened condensed milk. Add cocoa powder and vanilla and beat.

STEP 8: Pipe a border of frosting along the edge of the first layer of cake and fill in with the caramel sauce. Pipe another thin layer of frosting on top of the caramel.

STEP 9: Refrigerate the cake for 15 min and repeat with the the rest of the layers, stacking them as you go. Refrigerate the cake for 1 hr.

STEP 10: Frost the outside of the cake with the remaining frosting. Drizzle caramel on top. Serve immediately or store in the refrigerator

Click the link below for the full recipe!