Chocolate Lizzie Cake with Caramel Filling

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just blended.

Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

To make the caramel filling, heat the granulated sugar in a saucepan over medium heat until it melts and turns amber in color. Remove from heat and carefully stir in the heavy cream, butter, and salt. Return to heat and cook for another 2-3 minutes, stirring constantly. Remove from heat and let it cool.

To make the chocolate ganache, place the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour the cream over the chocolate and let it sit for 1 minute. Stir until smooth and glossy.

Place one cake layer on a serving plate and spread the caramel filling evenly over it. Top with the second cake layer.

Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.

Sprinkle with chocolate shavings for decoration.

Let the cake rest for at least 20 minutes before serving.

Enjoy your delicious Chocolate Lizzie Cake with Caramel Filling!