Directions
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Preheat your oven to 350°F (175°C). Prepare two 8–9 inch cake pans by greasing them and lining the bottoms with parchment paper. This ensures easy removal and a flawless presentation.
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In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. The dry ingredients should be well blended to create a solid base for our tremendous cake.
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Add the eggs, milk, vegetable oil, and vanilla to the dry mixture. Use an electric mixer to beat them together until the batter is smooth and well combined – approximately 2-3 minutes.
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Slowly pour in the hot coffee or water, stirring continuously. This will help enhance the flavor and create a perfectly moist texture. The batter will be thin, but that’s just right!
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Evenly distribute the batter into the prepared cake pans. Bake in the preheated oven for about 28–32 minutes. The cakes are done when a toothpick inserted in the center comes out clean. Let them cool completely in the pans set on a wire rack.
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Prepare the caramel sauce by melting the granulated sugar in a saucepan over medium heat. Allow it to cook undisturbed until it turns a beautiful amber color. Stir in the butter and carefully add the heavy cream, stirring constantly until the mixture is smooth. Allow the caramel to cool completely.
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For the frosting, combine softened cream cheese and butter in a mixing bowl. Beat using an electric mixer until creamy. Gradually add in the powdered sugar, mixing until incorporated. Finally, beat in the vanilla and 2-3 tablespoons of caramel sauce until everything is smooth and creamy. Chill the frosting in the refrigerator for about 20–30 minutes.
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Assembling the cake is the fun part! Place one cooled cake layer on a serving plate or cake stand. Spread a layer of caramel sauce and then a layer of frosting on top of it. Gently place the second cake layer over this and repeat the process. Once assembled, frost the entire cake and drizzle the remaining caramel on top. If you wish, sprinkle chocolate chips or shavings for added texture.
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