Ingredients:
For the Cake
- 1 box (15.25 oz) chocolate cake mix
- 2 large eggs
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon baking powder
- 1/4 cup sour cream
- 1 cup caramel sauce
For the Ganache
- 1/2 cup semi-sweet chocolate chunks or chocolate chips
- 1/2 cup heavy cream
Optional Toppings
- Chocolate shavings
- Chopped nuts or toffee bits
Directions:
- Prepare the Cake Batter
Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
In a large bowl, whisk together the chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until smooth. - Layer the Caramel
Pour half of the batter into the prepared baking dish and spread evenly.
Warm the caramel sauce slightly and drizzle it evenly over the batter.
Gently spoon the remaining batter over the caramel and lightly spread to cover. - Bake
Bake for 45–50 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter. - Make the Ganache
While the cake bakes, heat the heavy cream until hot but not boiling.
Add the chocolate and let sit for 1 minute, then stir until smooth and glossy. - Finish and Serve
Let the cake cool for 10 minutes. Pour the warm ganache over the cake and spread evenly.
Add optional toppings if desired. Allow ganache to set for 10–15 minutes before slicing.
Prep & Bake Time
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 65 minutes
Servings & Nutrition
- Servings: 12
- Calories: Approximately 350 per serving
Tips & Variations
- Add 1 teaspoon vanilla extract to the batter for extra depth of flavor.
- Serve warm with vanilla ice cream or whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
- Reheat individual slices in the microwave for a warm, gooey dessert.