Caramel & Milk Chocolate Crunch Cake

Directions

1. Preheat the oven to 350°F. Grease and flour three 8-inch cake pans.
2. Make the cakes: In a large bowl, whisk the flour, baking powder, and salt together to combine.
3. n the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs and brown sugar on low speed to combine, then turn the speed to high and whip until the mixture is thick, 5 to 6 minutes. Reduce the speed to medium and whip for 1 minute more to stabilize the foam.
4. Sprinkle about 1/4 of the flour mixture into the mixer and mix on low speed until just incorporated. Add the remaining flour in 3 additions, mixing just until incorporated.
5. Gradually drizzle the cream into the batter, mixing just until incorporated. Add the vanilla and mix to combine.
6. Divide the batter between the three prepared cake pans and spread into an even layer. Bake the cakes until a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached, 24 to 28 minutes. Cool the cakes in the pans for 10 minutes, then invert onto a rack to cool completely.
7. Make the crunchies: In a medium microwave-safe bowl, stir the chocolate chips and butterscotch chips to combine. Microwave in 20 second bursts, stirring after each time, until the mixture is melted and evenly combined. Stir in the rice cereal.
8. Spread this mixture onto a parchment-lined baking sheet, and let set until firm. Chop coarsely into bite size pieces.
9. Make the frosting: Bring a medium pot of water to a simmer over medium-low heat. In a heat safe bowl that will fit on top of the pot, mix the chopped milk chocolate, semisweet chocolate, and cream to combine. Heat, stirring occasionally, until chocolate is fully melted.
10. Remove the bowl from the double boiler, and let cool for 5 minutes. Whisk in the sour cream, vanilla, and salt. Allow the mixture to cool slightly, whisking occasionally, until it’s a spreadable consistency. (If the mixture cools too much, it will firm up—it can be microwaved in 15 to 20 second bursts until it’s spreadable again.) Transfer about 1/4 of the frosting into a pastry bag with 1/2-inch opening cut from the end.
11. Assemble the cake: Use a serrated knife to remove the domed top of the cakes.
12. Place one layer on a cake turntable, platter, or cake stand. Pipe a ring of frosting around the outside edge of the cake. Use an ice cream scoop (about 1/4-cup in size) to scoop 3 heaping scoops of the dulce de leche into the center and spread into an even layer. Crumble about 1/3 of the crunchies over the caramel and press in slightly. Place another layer of cake on top, and repeat this process. Continue until you’ve used all the filling and layers.
13. Apply a thin all over “crumb coat” of the frosting, and chill the cake for 10 to 15 minutes. Frost the cake with the remaining frosting, and garnish with remaining crunchies.