1 box chocolate cake mix (approx. 15.25 oz)

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

1/2 cup semi-sweet chocolate chunks or chips

1/2 cup heavy cream

Optional: chocolate shavings, chopped nuts, or toffee bits

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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until smooth.
Pour half of the batter into the prepared baking dish and spread evenly.
Drizzle caramel sauce over the batter.
Top with remaining cake batter, spreading carefully to cover caramel.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out mostly clean.
Prepare ganache: heat heavy cream until just simmering, pour over chocolate chunks, let sit for 1 minute, then stir until smooth.
Spread ganache evenly over cake.
Add optional toppings like chocolate shavings, chopped nuts, or toffee bits before serving.

Swap caramel sauce with dulce de leche for a creamier flavor.

Use peanut butter or white chocolate in ganache for variation.

Sprinkle sea salt for a salted caramel twist.

Store leftovers covered in the refrigerator for up to 4 days.

Reheat slices in the microwave for 20–30 seconds for a gooey texture.