Chocolate Cake with Milk-Chocolate Crunch and Caramel Sauce

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.5 cup powdered sugar 
• 0.5 cup plus light
• 1 cup rice cereal 
• 0.3 cup dutch-processed cocoa powder unsweetened
• 0.8 cup dutch-processed cocoa powder unsweetened
• 2 large eggs 
• 1.5 cups flour all-purpose plus more for pan
• 1 cup granulated sugar 
• 1.5 cups granulated sugar 
• 1 cup cup heavy whipping cream 
• 0.8 cup buttermilk low-fat
• 6 ounces chocolate melted
• 5 servings salt 
• 1 pound bittersweet chocolate cooled melted
• 2 sticks butter unsalted
• 3 tablespoons butter unsalted
• 5 servings butter unsalted for pan
• 0.3 teaspoon vanilla extract pure
• 1 teaspoon vanilla extract pure
• 3 tablespoons vegetable oil 
• 0.3 cup water hot
• 0.8 cup water 

Equipment

• bowl
• oven
• blender
• cake form

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter and flour a 7-inch round cake pan (3 inches deep). Sift flour, cocoa powder, granulated sugar, baking soda, baking powder, and 3/4 teaspoon salt into a large bowl.
2. Add eggs, warm water, buttermilk, oil, and vanilla. Beat with a mixer on medium-high speed until smooth, about 3 minutes.