Oak Chocolate Cake Recipe

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). Grease and flour seven 6-inch round cake pans.

Mix Dry Ingredients

In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth. Carefully stir in the boiling water.

Bake the Layers

Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.

Cool the Layers

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Heat the Cream

In a saucepan, heat the heavy cream until it begins to simmer.

Combine with Chocolate

Pour the hot cream over the chopped dark chocolate and let sit for 5 minutes. Whisk until smooth.

Add Caramel Sauce

Stir in the caramel sauce until well combined. Let cool slightly before using.

Mix Ingredients

In a bowl, combine cocoa powder, flour, sugar, and melted butter. Mix until crumbly.

Bake the Crumb

Spread the mixture on a baking sheet and bake at 350°F (175°C) for 10-12 minutes. Let cool.

Mix Base Ingredients

In a saucepan, combine cream, milk, sugar, and sea salt. Heat until sugar dissolves.

Whisk in Egg Yolks

In a bowl, whisk the egg yolks. Gradually add the warm cream mixture to the yolks, whisking continuously.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat until it thickens. Remove from heat and stir in caramel sauce and vanilla extract.

Chill and Churn

Chill the mixture in the refrigerator for at least 4 hours. Churn in an ice cream maker according to manufacturer's instructions.