Ingredients:

  • Non-stick cooking spray or soft butter (for greasing)
  • 1 (13.4 oz / 380 grams) can Canned Dulce de Leche or thick Caramel Topping
  • 1 cup (170 grams) Semi-Sweet Chocolate Chips
  • 1 (15.25 oz / 432 grams) package Boxed Chocolate Cake Mix (Devil's Food or Fudge)
  • 1 ½ sticks (170 grams) Unsalted Butter, melted
  • ½ teaspoon Flaky Sea Salt (Optional)

Instructions:

  1. Preheat your oven to 350°F / 175°C. Lightly grease the 9x13 inch baking dish.
  2. Open the can of dulce de leche or caramel sauce. Dollop the caramel evenly across the bottom of the prepared dish. Use a spatula or the back of a spoon to gently spread it into a smooth, even layer.
  3. Scatter the chocolate chips evenly over the caramel layer.
  4. Take the box of dry cake mix and sprinkle the powder directly over the chocolate and caramel. Do not add any liquid (no eggs, no water). DO NOT STIR. Ensure the dry powder fully covers the base layers.
  5. Melt the butter until fully liquid. Carefully and slowly drizzle the melted butter evenly over the top of the dry cake mix layer. Try to cover as much of the powder as possible; this butter forms the crispy crust.
  6. Sprinkle the flaky sea salt lightly over the buttered surface (Optional).
  7. Place the dish in the preheated oven and bake for 45 to 50 minutes.
  8. The cake is ready when the topping is golden brown, crispy around the edges, and the molten caramel underneath is visibly bubbling up through the cracks in the crust.
  9. Remove the cake from the oven and allow it to sit and cool for at least 15 minutes before serving. This allows the caramel to firm up slightly.