Ingredients
For the Chocolate Cake:
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot water
For the Caramel Filling:
• 1 cup dulce de leche or thick caramel sauce
For the Ganache:
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
For the Topping:
• ½ cup chopped almonds
• 2 tbsp shredded coconut
• Extra ganache swirls (optional)

👩‍🍳 Instructions
1. Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars.
Add the eggs, buttermilk, oil, and vanilla extract. Mix until smooth.
Stir in the hot water — the batter will be thin.
Divide evenly among the pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Let the cakes cool completely before assembling.
2. Make the Ganache
In a small saucepan or microwave-safe bowl, heat the heavy cream until just simmering.
Pour it over the chocolate chips and let sit for 2 minutes.
Stir until smooth and glossy. Let it cool to thicken slightly.
3. Assemble the Cake
Place the first cake layer on a cake stand or plate.
Spread half of the caramel sauce evenly on top.
Add the second cake layer and repeat with remaining caramel.
Top with the third cake layer.
Pour the ganache over the cake, letting it drip down the sides naturally.
4. Add the Toppings
Sprinkle chopped almonds and shredded coconut over the ganache while it’s still soft.
Add extra ganache swirls or dollops if desired for extra drama and richness.

🍴 Serve & Enjoy
Chill slightly before slicing for cleaner cuts, or serve at room temperature for maximum gooeyness.
This cake pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or just a hot cup of coffee.