Chocolate Caramel Layered Cake

I think this kind of recipe happens when your heart is divided between two objects of equal fondness and you can’t decide which one to prefer. Well, at least this is how this four layered epitome of deliciousness entered my life…yes this sinfully delicious cake has four layers of chocolate and caramel ! It’s so rich and decadent that a thin slice will go a long way 🙂

For Chocolate Cake :

2+1/4 cups all-purpose flour
1+2/3 cups sugar
2/3 cup cocoa
3/4 cup butter
1+ 1/4 cups water
1+1/4 teaspoon baking soda
1teaspoon salt
1/4teaspoon baking powder
1 teaspoon vanilla
2 eggs

Makes two 8×4 loaves

For Caramel Sauce :

1 cup cream
1+1/2 cup brown sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon vanilla essence

This Is What You Do :

In a sauce pan dissolve brown sugar in water over low heat. Let it simmer without stirring till the sugar turns 2 shades darker and the syrup begins to thicken (6-7 minutes). Don’t let the sauce burn. Take the pan off heat, add cream slowly while stirring. Add salt and vanilla essence. Put the pan back on medium-low heat, cook and stir till the sauce thickens to desired consistency (almost 2-3 minutes). It becomes thicker when it cools and sets.
Heat oven to 175 degrees C. Place all the ingredients of chocolate cake in a big mixing bowl, beat 30 seconds on low speed and 3 minutes on high speed. Divide the batter between two greased, rectangular, loaf pans of 8×4 inches. Bake for 25-30 minutes or till a wooden skewer inserted in the centre comes out clean. Cool completely before cutting the layers.
Cut each loaf into two layers widthwise, spread 1/4 cup of caramel on one layer , top with the second. Repeat with the other two layers. I sprinkled a little cinnamon and salt over the final layer to give it a more decadent touch. Refrigerate for at least an hour to allow the layers to set before you slice .

Makes 6-7 servings