Chocolate-caramel cake

Ingredients:
caramel

200 gr. condensed milk
2 tbsp brown sugar
0.5 cups of chopped walnuts
55 g. butter
dough

1 cup flour with a slide
1/3 cup cocoa powder
1/3 cup vegetable oil
0.5 cups of sugar
0.5 tsp baking soda
0.5 tsp baking powder
0.5 tsp vinegar 9%
0.5 cups of sour cream
1/4 teaspoon salt
1 egg
1 packet of vanilla sugar (10 gr.)
0.5 cups hot water

Cream frosting

90 gr. concentrated milk (fat can be replaced with cream)
2 tbsp brown sugar
25 gr. butter
130 gr. chocolate (cocoa with highest content)

(Glass = 250 ml.)

Two detachable shape with a diameter of 19 cm. Vystelit fully parchment greased with butter. Prepare caramel.
In a saucepan, mix the condensed milk, sugar and butter, warm until the butter and sugar melt without boiling, pour the caramel forms, sprinkle with nuts and let cool.

Heat oven to 180 degrees.

In a bowl, mix the sifted flour, cocoa, baking powder, baking soda, vinegar, salt, sugar, vanilla sugar, vegetable oil, sour cream and egg, add water, stir with a spatula until a homogeneous dough, pour the dough in forms on the caramel, place in oven, bake until cooked.

Ready-made cakes cool in the forms of a few minutes, then remove from the mold, carefully remove the parchment, give shortcakes cool completely.
Prepare the cream. In a saucepan heat the condensed milk (or cream), butter, sugar and chocolate broken into pieces, stirring until the mixture is smooth, remove from heat.

Apply 1/2 of the cream on the cake on top of a caramel, cover with second Korzh so that the caramel layer was on top, cover with the remaining cream, the top can be sprinkled with nuts, remove the cake in the refrigerator overnight.