Rich. Gooey. Nutty. A true showstopper.

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🧁 INGREDIENTS

Cake Layers:

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 1½ tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

• 2 cups sugar

• 2 large eggs

• 1 cup buttermilk

• ½ cup vegetable oil

• 2 tsp vanilla extract

• 1 cup hot water

Caramel Filling:

• 1 cup granulated sugar

• 6 tbsp unsalted butter

• ½ cup heavy cream

• Pinch of salt

Chocolate Ganache:

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

Nut Topping:

• ⅓ cup chopped almonds

• ⅓ cup chopped cashews

• 1 tbsp shredded coconut (optional)

• 2 tbsp chocolate buttercream (for piping swirls)

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👨‍🍳 INSTRUCTIONS

1️⃣ Prep the Cake Pans:

• Preheat oven to 350°F (175°C).

• Grease and line three 8-inch round cake pans with parchment paper.

2️⃣ Make the Cake Batter:

• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

• In a large bowl, beat sugar and eggs until light and fluffy.

• Add buttermilk, oil, and vanilla, and mix well.

• Slowly stir in the dry ingredients, then gradually add hot water, mixing until smooth and slightly runny.

3️⃣ Bake the Cake:

• Divide the batter evenly between the 3 pans.

• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

• Cool completely before assembling.

4️⃣ Make the Caramel:

• In a saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color.

• Add butter and stir until melted.

• Slowly pour in heavy cream (carefully — it may bubble), stirring until smooth and glossy.

• Add a pinch of salt and let cool to thicken slightly.

5️⃣ Make the Ganache:

• Heat heavy cream until just simmering.

• Pour over chocolate chips in a bowl.

• Let sit for 2 minutes, then stir until silky and smooth. Set aside to cool slightly.

6️⃣ Assemble the Cake:

• Place one cake layer on your serving plate.

• Spread a thick layer of caramel on top.

• Repeat with the second and third layers.

• Pour ganache over the top of the cake, letting it gently drip down the sides.

7️⃣ Decorate:

• Pipe swirls of chocolate buttercream around the edges.

• Sprinkle with chopped almonds, cashews, and shredded coconut if using.

• Chill slightly before slicing for cleaner cuts.

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💡 Tips:

• Make ahead: Bake the cake layers a day early and keep them wrapped at room temp. Assemble the next day.

• For extra texture: Toast the nuts beforehand for added crunch.

• Storage: Store in the fridge for up to 4 days. Bring to room temp before serving for best flavor.