Moist Chocolate Cacao Layer 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, sift together the all-purpose flour, cacao powder, baking soda, baking powder, corn starch, and salt. Set aside.

3.In another bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

4.Add the eggs one at a time to the butter mixture, mixing well after each addition.

5.Pour in the cooled brewed coffee and milk, and mix until well combined.

6.Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.

7.Divide the batter evenly between the two prepared cake pans.

8.Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9.Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

10.Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of caramel syrup on top of the first layer.

11.Place the second cake layer on top of the first and drizzle more caramel syrup over the top, allowing it to drip down the sides.

12.Slice and serve your Moist Chocolate Cacao Layer Cake, enjoying the rich chocolate flavor with a hint of coffee and the luscious caramel finish.