Go beyond a traditional chocolate ganache by substituting sea salt caramel flavored baking chips in this chocolate caramel torte recipe. Add a special touch by sifting HERSHEY’S Cocoa powder over top. You won’t be disappointed.
Heat oven to 350°F. Grease and flour three 8-inch baking round baking pans.
Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
Prepare Sea Salt Caramel Ganache. Place one cake layer on serving plate; carefully spread heaping 1/3 cup ganache over top of layer. Place second layer on top; repeating layering procedure with remaining ganache and cake layer.*
Garnish with cocoa sifted over top of torte and sprinkle with chopped caramel chips reserved from ganache.
To frost cake as photographed, double recipe for Sea Salt Caramel Ganache; sprinkle with reserved caramel chips and sea salt flakes, if desired.
Sea Salt Caramel Ganache:
Coarsely chop 1 tablespoon caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally, or until desired spreading consistency.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.