Ingredients:
For the Chocolate Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup whole milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla extract
1 cup boiling water
For the Caramel Sauce:
1 cup granulated sugar
1/4 cup water
6 tbsp unsalted butter
1/2 cup heavy cream
1/2 tsp salt
For the Almond Filling:
1 cup almond slices, toasted
1/2 cup caramel sauce (from above)
For the Chocolate Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup heavy cream
1 tsp vanilla extract
Directions:
Prepare the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add milk, oil, eggs, and vanilla. Mix until smooth. Gradually stir in boiling water. The batter will be thin.
Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.
Make the Caramel Sauce:
In a medium saucepan over medium heat, combine sugar and water. Cook without stirring until it turns a deep amber color.
Remove from heat and carefully whisk in butter, followed by cream and salt. Let cool slightly.
Prepare the Almond Filling:
Mix toasted almond slices with 1/2 cup of the prepared caramel sauce. Set aside.
Make the Chocolate Frosting:
Beat butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with cream, until smooth. Mix in vanilla.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of frosting and top with half of the almond caramel filling.
Add the second cake layer, spread frosting, and top with the remaining almond filling. Place the final cake layer on top.
Frost the entire cake with the chocolate frosting. Drizzle the remaining caramel sauce over the top and garnish with toasted almonds.
Prep Time: 40 minutes | Cook Time: 35 minutes | Servings: 10–12 slices