Decadent Layered Chocolate Caramel Cake

1.Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2.In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.

3.Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until well combined.

4.Stir in the boiling water until the batter is smooth (the batter will be thin).

5.Pour the batter evenly into the prepared cake pans.

6.Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.

7.While the cakes are cooling, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth. Set aside to cool slightly.

8.For the gooey caramel chocolate filling, mix the caramel sauce with half of the cooled chocolate ganache until well combined. Set aside.

9.In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy and well combined.

10.Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of the caramel chocolate filling on top, followed by a layer of chocolate ganache.

11.Place the second cake layer on top and repeat the process: spread the caramel chocolate filling, then the chocolate ganache.

12.Finally, frost the entire cake with the cream cheese frosting, smoothing it out with a spatula. Decorate with chocolate shavings on top.

13.Refrigerate the cake for at least 2 hours before serving to allow the layers to set and the gooeyness to remain intact.