It's ganache with panache! Sweet and salty never tasted so good and looked so pretty! The secret? HERSHEY'S CHIPITS Sea Salt Caramel Chips.
Heat oven to 350°F (180°C). Grease and flour three 8-inch (20 cm) 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 centre 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 (75 mL) ganache over top of layer. Place second layer on top; repeat layering procedure with remaining ganache and cake layer.*
Garnish with cocoa sifted on top of torte and sprinkle with chopped caramel chips reserved from ganache.
Sea Salt Caramel Ganache:
* Note: To frost cake as photographed, double recipe for Sea Salt Caramel Ganache; sprinkle with reserved caramel chips and sea salt flakes, if desired.