1 2/3 cups CHIPITS Sea Salt Caramel Chips, divided
1/2 cup heavy whipping cream
Heat oven to 350°F (180°C). Grease and flour three 20 centimeter round baking pans.
Beat butter, brown sugar, granulated sugar, vanilla, eggs and egg yolks in large bowl until combined. Add flour, cocoa, baking soda, salt and milk, beating until blended. Divide batter evenly into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool ten minutes. Remove from pans to wire racks. Cool completely.
Prepare SEA SALT CARAMEL GANACHE. Place one cake layer on serving plate; carefully spread heaping 1/3 cup ganache over top of layer. Place second layer on top; repeat layering procedure with remaining ganache and cake layer.*
Garnish with cocoa sifted on top of torte and sprinkle with chopped caramel chips reserved from ganache.
For the sea salt caramel ganache:
Coarsely chop one tablespoon caramel chips; set aside. Place remaining caramel chips and whipping cream in small microwave-safe bowl. Microwave at MEDIUM (50%) one minute; stir. If necessary, microwave at MEDIUM an additional ten seconds at a time, stirring after each heating, just until chips are melted when stirred. Cool in refrigerator 30 minutes, stirring occasionally or until desired spreading consistency.