Caramel Chocolate Cake (Print Version)

# Ingredients:

01 - 1 cup cocoa powder.
02 - 1½ cups boiling water.
03 - 2½ cups all-purpose flour.
04 - 2 cups total sugar (white and brown).
05 - ½ tablespoon baking powder.
06 - 1 teaspoon baking soda.
07 - 1 teaspoon salt.
08 - 2 whole eggs plus 3 yolks.
09 - ¾ cup vegetable oil.
10 - ¾ cup sour cream.
11 - 1 tablespoon vanilla extract.
12 - 16 ounces milk chocolate.
13 - 1 cup heavy cream, divided.
14 - 2 cups sugar for caramel.
15 - ½ cup salted peanuts, chopped.

# Instructions:

01 - Mix cocoa with hot water. Combine dry ingredients separately. Blend in eggs, oil, sour cream, and vanilla. Add cocoa mixture gradually.
02 - Pour into three 9-inch pans. Bake at 350°F for 25 minutes until done. Cool completely.
03 - Heat cream and pour over chocolate. Stir until smooth. Let thicken 10 minutes.
04 - Cook sugar and water until amber. Add cream carefully, then salt, vanilla and peanuts.
05 - Layer cake with ganache and caramel between each layer. Top with remaining ganache and caramel, letting it drip down sides.

# Notes:

01 - Use larger pan for caramel to prevent overflow.
02 - Cake layers can be made ahead.
03 - Warm caramel if it gets too thick.

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