Chocolate Almond Caramel Layer Cake 
Fluffy chocolate cake layers with flowing caramel, shiny ganache topping, crunchy almonds, and coconut…
A real showstopper cake 
For the Cake:
• 2 cups flour
• ¾ cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• ½ teaspoon salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot water
Caramel Filling:
• 1 cup dulce de leche or thick caramel sauce For the Ganache:
• 1 cup chocolate chips
• ½ cup heavy cream
For the Topping:
• ½ cup coarsely chopped almonds
• 2 tablespoons coconut
• (Optional) extra ganache for decoration
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Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (22–23 cm) round cake pans.
2. Mix the dry ingredients (flour, cocoa, baking powder, baking soda, salt) in a bowl.
3. Beat the wet ingredients (sugars, eggs, buttermilk, oil, vanilla) in another bowl until smooth.
4. Add the dry mixture to the wet mixture. Finally, add the hot water and mix.
5. Divide the dough into molds and bake for 30–35 minutes. Leave to cool.
6. For the ganache: Remove the cream from the heat when it reaches boiling point, add the chocolate and stir.
7. Assembly: Spread caramel on the first layer of cake. Cover with the other layer. Pour the ganache over the cake.
8. Sprinkle with almonds and coconut. Decorate with ganache if desired.
9. Slice and enjoy 
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Time & Info:
• Prep: 20 min
• Cook: 30–35 min
• Servings: 12
• 
Approx.: 450 kcal / slice
Chocolate Almond Caramel Layer Cake
