Ingredients:

1 1 ⁄2 cups all-purpose flour
1 cup granulated sugar
1 ⁄2 cup brown sugar
3 ⁄4 cup unsweetened cocoa powder
1 1 ⁄2 teaspoons baking powder
1 1 ⁄2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1 ⁄2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
2 cups caramel sauce
1 cup chocolate chips
1 cup chopped chocolate curls

Directions:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, combine flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda and salt. Mix well.
Add eggs, milk, oil and vanilla extract to dry ingredients. Beat on medium speed for about 2 minutes.
Stir in boiling water. Batter will be thin, but that’s okay.
Divide batter evenly among prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then remove to cool completely.
Once cakes are completely cool, place one layer on a serving plate. Spread a generous layer of caramel sauce on top, then sprinkle with chocolate chips.
Add second cake layer and repeat caramel and chocolate chip layer.
Top with third cake layer. Pour the remaining caramel sauce over the top, allowing it to drip down the sides.
Garnish the top with chopped chocolate curls.
Prep time: 25 minutes | Cook time: 35 minutes | Total time: 1 hour

Kcal: 450 kcal | Servings: 12 servings