Chocolate Cake with Caramel Layer

Ingredients

Butter 175g

Brown Sugar 1 cup

Condensed Milk 400g

Walnuts 1 cup

Flour 2 cups

Cocoa Powder 3/4 cup

Sugar 2.4 cups

Baking Powder 1.5 tsp

Baking Soda 1.5 tsp

Salt 1 tsp

Eggs 2

Sour Cream 1 cup

Vegetable Oil 1/2 cup

Vanillin 1 tsp

9% Vinegar 1 tsp

Dark Chocolate 250g

Evaporated Milk 180g

In a saucepan over medium heat, combine the condensed milk, 115g butter, and brown sugar. Heat, stirring, until the sugar is completely dissolved (do not boil). Divide the mixture between the two prepared pans. Sprinkle with 3/4 cup chopped nuts and let cool completely.

Meanwhile, preheat the oven to 180°C. Combine the flour, cocoa, 2 cups of sugar, baking powder, baking soda, and salt.

Add the eggs, sour cream, vegetable oil, vanilla, vinegar, and 1 cup of hot water. Stir until smooth. Pour the batter over the cooled caramel. Bake for 40-45 minutes, or until a toothpick comes out clean.

Cool in the pans for 10 minutes, then invert onto a wire rack. Carefully remove the paper. Let cool completely.

For the chocolate glaze, combine 1/4 cup of sugar with evaporated milk in a saucepan. Heat over low heat until the sugar is completely dissolved. Then add 55g of butter and chocolate, and heat until melted.

Spread half the glaze on one cake layer, over the caramel. Place the second cake layer on top, caramel side up, spread the remaining glaze over it, and sprinkle with the remaining nuts.

Enjoy!